Mediterranean Food: A Mediterranean Cookbook for Mediterranean Food Lovers [2 ed.]

678 86 4MB

English Pages [116]

Report DMCA / Copyright

DOWNLOAD FILE

Polecaj historie

Mediterranean Food: A Mediterranean Cookbook for Mediterranean Food Lovers [2 ed.]

Table of contents :
Table of Contents
Classic Shakshuka Skillet
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
Greek Style Baklava I
Soup of Carrots and Lentils
Greek Moussaka I
Feta, Chicken, and Rosemary
Maggie’s Easy White Sauce
Dolmas
Greek Style Shrimp
Sheftalia
Classical Hummus I
Greek Style Salad Dressing
Pasta from Athens
Souvlaki II
Classical Hummus II
Aubergine Stew
Sweet Potato Stew
Ras El Hanout Spiced Up Kofta kabobs
Cumin Veggie Salad
Multi-Colored Baked Tray
Hearty Artichokes Stew
Blooming Cauli-Beef Stew
Vegan Veggies Stew
Basmati Pilaf
Zesty Pimento Chicken
Full Moroccan Dinner
Veggies Pilaf Skillet
Italian Tuscan Soup
Chicken Marsala Classico
Maggie’s Easy Bruschetta
Authentic Eggplant Parmesan
Roman Fun Pasta
Zucchini and Spinach Soup
Italian Rump Roast
Classical Risotto
Tortellini Classico
Feta Fettucine
Authentic Meatball Sub
Capers and Tilapia
Minty Beef Sandwiches
Mediterranean Omelets
Feta Chicken Pizza
Nutty Salted Pancakes
Karniyarik
Tzatziki Steak Kabobs
Turkish Small Burgers
Greek Style Turkish Chicken Kabobs
Minty Lamb Pizza with Garlic Cream Sauce
Tilapia and Couscous Stew
Yogurt Sauce with Poached Eggs Breakfast
Cheesy Chicken Casserole
Warm Lentil Salad with Yogurt Sauce
Yin Yang Pudding
Ricy Chicken Pie
Creamy Beef Stew Casserole
Mint and Tomato Lentils with Lamb
How to Make Fava Beans
Egg Salad Algiers
My First Full Couscous
Garlicky Lamb
Fathia’s Bean Bowls
Algerian Crepes
Algerian Mash for Toast
Mediterranean Lamb Stew
North African Frittatas
Harissa and Eggs Skillet
Algerian Chicken Thighs and Legs
North African Vegetable Soup
Whole Chicken Mediterranean Style
Leg of Lamb

Citation preview

Mediterranean Food A Mediterranean Cookbook for Mediterranean Food Lovers

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 Classic Shakshuka Skillet 9 Green Chicken Stew 12 Minty Cabbage Rolls 13 Stuffed Peppers Casserole 14 Liver Skillet 15 Cucumber Pickles 16 Spicy Lamb Skewers 17 Blossom Cookie 18 Zesty Shawarma BBQ 19 Roasted Chicken with Golden Wheat 22 Vanilla Delight 23 Creamy Apricot Pudding 24 Hazelnut Chocolate Tart 25 Greek Style Baklava I 26 Soup of Carrots and Lentils 27 Greek Moussaka I 28 Feta, Chicken, and Rosemary 32 Maggie’s Easy White Sauce 33

Dolmas 34 Greek Style Shrimp 35 Sheftalia 36 Classical Hummus I 37 Greek Style Salad Dressing 38 Pasta from Athens 39 Souvlaki II 42 Classical Hummus II 43 Aubergine Stew 44 Sweet Potato Stew 45 Ras El Hanout Spiced Up Kofta kabobs 46 Cumin Veggie Salad 47 Multi-Colored Baked Tray 48 Hearty Artichokes Stew 49 Blooming Cauli-Beef Stew 52 Vegan Veggies Stew 53 Basmati Pilaf 54 Zesty Pimento Chicken 55 Full Moroccan Dinner 56

Veggies Pilaf Skillet 57 Italian Tuscan Soup 58 Chicken Marsala Classico 59 Maggie’s Easy Bruschetta 62 Authentic Eggplant Parmesan 63 Roman Fun Pasta 64 Zucchini and Spinach Soup 65 Italian Rump Roast 66 Classical Risotto 67 Tortellini Classico 68 Feta Fettucine 69 Authentic Meatball Sub 72 Capers and Tilapia 73 Minty Beef Sandwiches 74 Mediterranean Omelets 75 Feta Chicken Pizza 76 Nutty Salted Pancakes 77 Karniyarik 78 Tzatziki Steak Kabobs 82

Turkish Small Burgers 84 Greek Style Turkish Chicken Kabobs 85 Minty Lamb Pizza with Garlic Cream Sauce 86 Tilapia and Couscous Stew 88 Yogurt Sauce with Poached Eggs Breakfast 89 Cheesy Chicken Casserole 92 Warm Lentil Salad with Yogurt Sauce 93 Yin Yang Pudding 94 Ricy Chicken Pie 95 Creamy Beef Stew Casserole 96 Mint and Tomato Lentils with Lamb 97 How to Make Fava Beans 98 Egg Salad Algiers 99 My First Full Couscous 102 Garlicky Lamb 103 Fathia’s Bean Bowls 104 Algerian Crepes 105 Algerian Mash for Toast 106 Mediterranean Lamb Stew 107

North African Frittatas 108 Harissa and Eggs Skillet 109 Algerian Chicken Thighs and Legs 112 North African Vegetable Soup 113 Whole Chicken Mediterranean Style 114 Leg of Lamb 115

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.

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

9

GREEN

Chicken Stew

Prep Time: 10 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

Directions

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

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. Bring them to a boil. 3. Lower the heat and simmer the broth 4 h 20 min. Once the time is up, turn off the heat. Drain the chicken and shred it. Place it aside. 4. Strain the broth and place it aside. 5. To make the stew: 6. Place a large soup pot over medium heat. Heat in it 12 C. of water until they start boiling. Stir in the mallow leaves and cook them for 6 min. 7. Strain them and place them aside. Place a large saucepan over medium heat. Heat in it the butter. Sauté in it the onion for 3 min. Stir in the garlic with cilantro and cook them for 1 min. Sir in the cooked mallow leaves and cook them for 6 min. 8. Stir in the chicken broth with a pinch of salt and pepper. Lower the heat and let the stew cook for 46 min. Add the shredded chicken and heat it through. 9. Serve your stew warm with some brown rice. Enjoy.

12

Green Chicken Stew

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. 3. Place a large pan over medium heat. Heat in it the oil. Cook in it the garlic for 1 min. 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. Cover the cabbage rolls with water then cover them with a small lid that will keep pushing them down. 9. Cook them over low heat for 5 to 6 h. Serve them warm with some rice and tomato salsa. Enjoy. Minty Cabbage Rolls

13

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.

14

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

15

CUCUMBER

Pickles

Prep Time: 20 mins Total Time: 30 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.

16

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

17

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.

18

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

19

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.

22

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. To make the Cream Layer: 4. Get a mixing bowl: Beat in it the whipped cream until it becomes light and fluffy. Get another mixing bowl: Beat in the nestle cream until it becomes light. Fold the whipped cream into the nestle cream then place it aside. 5. To make the bottom layer: 6. Combine in it the milk, sugar and vanilla. Cook them until they start boiling. 7. Add the farina and whisk them until they become smooth. Cook them until they start boiling. 8. 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. 9. Pour the milk pudding into serving bowls or C. Top them with the whipped cream, syrup and toasted coconut. 10. Place the delight C. in the fridge and let them sit for at least 60 min. 11. Serve your vanilla delight pudding with some of your favorite extra toppings. 12. Enjoy. Vanilla Delight

23

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.

24

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

25

GREEK STYLE

Baklava I

Prep Time: 1 hr Total Time: 3 hrs 25 mins Servings per Recipe: 60 Calories 182 kcal Fat 10.9 g Carbohydrates 20.1g Protein 2.3 g Cholesterol 16 mg Sodium 72 mg

Ingredients 8 oz. finely chopped pistachio nuts 8 oz. finely chopped hazelnuts 2 tsps ground cinnamon 1/2 tsp ground cloves 1/2 C. white sugar 2 C. unsalted butter, melted 1 1/2 (16 oz.) packages frozen phyllo pastry, thawed

1/4 C. whole cloves (optional) 3 C. white sugar 2 1/2 C. water 2 tbsps honey 1 tsp ground cinnamon 1/4 tsp ground cloves

Directions 1. Get a jellyroll pan and coat it with butter then set your oven to 350 degrees before doing anything else. Get a bowl, combine: half a C. of sugar, pistachios, half a tsp of cloves, 2 tsps cinnamon, and hazelnuts. 2. Now place a piece of pastry into the pan and coat it with some butter, add another layer, and more butter. Keep layering until have you have put 8 pieces on top of each other. 3. Now add a layer of hazelnut mix. Put three more pieces of phyllo with butter in between. Then add more nuts. Keep going until you have no more hazelnut mix. 4. Now finally add 8 more pieces of pastry and coat everything with more butter. 5. Cut the layers into strips and then further cut everything into triangles. Now add a clove to each one and then top the entire mix with butter. 6. Cook the layers for 75 mins in the oven. At the same time get the following boiling: a quarter of a tsp of ground cloves, sugar (3 C.), 1 tsp cinnamon, honey, and water. 7. Once everything is boiling set the heat to low and let the contents gently simmer for 20 mins. Shut the heat and let the mix cool. Top your baklava with the sauce. 8. Now take out the cloves and discard them. Let everything cool before plating. Enjoy.

26

Greek Style Baklava I

Soup

of Carrots and Lentils

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 357 kcal Fat 15.5 g Carbohydrates 40.3g Protein 15.5 g Cholesterol 0 mg Sodium 57 mg

Ingredients 8 oz. brown lentils 1/4 C. olive oil 1 tbsp minced garlic 1 onion, minced 1 large carrot, chopped 1 quart water 1 pinch dried oregano 1 pinch crushed dried rosemary

2 bay leaves 1 tbsp tomato paste salt and ground black pepper to taste 1 tsp olive oil, or to taste 1 tsp red wine vinegar, or to taste (optional)

Directions 1. Submerge your lentils, in water, in a big pot, and get it all boiling. 2. Once it is boiling let the contents cook for 12 mins then remove all the liquids. 3. Stir fry the carrots, onions, and garlic in olive oil for 7 mins then add in: bay leaves, lentils, rosemary, water (1 qt.), and oregano. 4. Get everything boiling again, place a lid on the pot, and let the contents gently cook over a low level of heat for 12 mins. 5. Now add in some pepper, salt, and your tomato paste. 6. Place the lid back on the pot and cook everything for 35 more mins. 7. Finally add in some olive oil and red wine vinegar before serving. 8. Enjoy.

Soup of Carrots and Lentils

27

GREEK

Moussaka I

Prep Time: 45 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 567 kcal Fat 39.4 g Carbohydrates 29.1g Protein 23.6 g Cholesterol 123 mg Sodium 1017 mg

Ingredients 3 eggplants, peeled and cut into 1/2 inch thick slices salt 1/4 C. olive oil 1 tbsp butter 1 lb. lean ground beef salt to taste ground black pepper to taste 2 onions, chopped 1 clove garlic, minced 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp fines herbs

2 tbsps dried parsley 1 (8 oz.) can tomato sauce 1/2 C. red wine 1 egg, beaten 4 C. milk 1/2 C. butter 6 tbsps all-purpose flour salt to taste ground white pepper, to taste 1 1/2 C. freshly grated Parmesan cheese 1/4 tsp ground nutmeg

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 28

On a working surface, layered with paper towels, lay out all your pieces of eggplant. Top the eggplants with salt and let them sit for 40 mins. Now sear the veggies in olive oil then place them on some new paper towels. Top your beef with pepper and salt and then fry it in butter with the garlic and onions. Once the beef is fully done add in: parsley, wine, cinnamon, tomato sauce, herbs, and nutmeg. Let this all cook for 23 mins. Let the mix cool off then add in the whisked eggs. Get a casserole dish and coat it with nonstick spray then set your oven to 350 degrees before doing anything else. Now get another pot and begin to heat your milk. Greek Moussaka I

10. In a separate pan mix flour and butter together until smooth and set the heat to low. 11. Add in your milk slowly while stirring. 12. Continue heating and stirring until everything is thick. 13. Now add in the white pepper and some salt. 14. Place most of your eggplant in the dish and top the eggplants with: the veggies, the meat, half of your parmesan, more eggplant, and the rest of the cheese. 15. Cover everything with the milk sauce and then some nutmeg. 16. Cook the layers for 60 mins in the oven. 17. Then let the dish sit for 10 mins before serving. 18. Enjoy.

29

FETA,

Chicken, and Rosemary (Greek Style Kebabs)

Prep Time: 30 mins Total Time: 3 hrs 45 mins Servings per Recipe: 4 Calories 243 kcal Fat 7.5 g Carbohydrates 12.3g Protein 31 g Cholesterol 85 mg Sodium 632 mg

Ingredients 1 (8 oz.) container fat-free plain yogurt 1/3 C. crumbled feta cheese with basil and sun-dried tomatoes 1/2 tsp lemon zest 2 tbsps fresh lemon juice 2 tsps dried oregano 1/2 tsp salt 1/4 tsp ground black pepper

1/4 tsp crushed dried rosemary 1 lb. skinless, boneless chicken breast halves - cut into 1 inch pieces 1 large red onion, cut into wedges 1 large green bell pepper, cut into 1 1/2 inch pieces

Directions 1. Get a bowl, combine: rosemary, yogurt, pepper, feta, salt, lemon zest, oregano, and lemon juice. 2. Stir the contents until smooth then add in your chicken and stir everything again. 3. Now place a covering of plastic around the bowl and putting everything in the fridge for 4 hrs. 4. Get your grill hot and oil its grate. 5. Stake your bell peppers, chicken, and onions onto skewers to form kebobs. 6. Cook the kebobs on the grill until the chicken is fully done. 7. Enjoy.

32

Feta, Chicken, and Rosemary

Maggie’s

Easy White Sauce (Tzatziki)

Prep Time: 15 mins Total Time: 3 hrs 25 mins Servings per Recipe: 12 Calories 49 kcal Fat 3.4 g Carbohydrates 2.5g Protein < 2.2 g Cholesterol 8 mg Sodium 120 mg

Ingredients 1 large English cucumber, peeled and grated 1/2 tsp salt 2 C. Greek yogurt 4 cloves garlic, minced 1 pinch cayenne pepper, or to taste 1/2 lemon, juiced 2 tbsps chopped fresh dill

1 tbsp chopped fresh mint salt and ground black pepper to taste 1 sprig fresh dill for garnish 1 pinch cayenne pepper for garnish

Directions 1. 2. 3. 4.

Get a bowl, combine: cucumbers with half a tsp of salt. Let this sit for 15 mins. Now squeeze the cucumbers in some paper towel to get rid all of the liquids. Get a 2nd bowl for your yogurt and add in the squeezed cucumbers as well as: lemon, mint, black pepper, cayenne, salt, dill, and garlic. 5. Place a covering of plastic around the bowl and put it all in the fridge for 5 hrs. 6. Top the mix with some cayenne and more dill before serving. 7. Enjoy with toasted pita.

Maggie’s Easy White Sauce

33

DOLMAS

(Stuffed Grape Leaves)

Prep Time: 40 mins Total Time: 1 hr 40 mins Servings per Recipe: 12 Calories 303 kcal Fat 18.7 g Carbohydrates 30.9g Protein 3.6 g Cholesterol 0 mg Sodium 573 mg

Ingredients 2 C. uncooked long-grain white rice 1 large onion, chopped 1/2 C. chopped fresh dill 1/2 C. chopped fresh mint leaves 2 quarts chicken broth 3/4 C. fresh lemon juice, divided

60 grape leaves, drained and rinsed hot water as needed 1 C. olive oil

Directions 1. Stir fry the following for 7 mins: onions, rice, and dill. Now add in half of the broth and cook the mix for 17 mins with low level heat and a gentle boil. Add in half of the lemon juice and shut the heat. 2. Layer 1 tsp of rice mix into the center of one grape leaf. 3. Now roll this leaf into the shape of a burrito. 4. Continue for all of your rice mix and then place all of the rolls into a big pot. Top everything in the pot with olive oil, broth, and lemon juice. 5. Now place a lid on the pot and cook the mix for 65 mins with a low level of heat. You want to avoid boiling this mix. 6. Shut the heat and let the rolls sit for 40 mins before layering them in a casserole dish to serve. 7. Enjoy.

34

Dolmas

Greek Style Shrimp

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 441 kcal Fat 26.6 g Carbohydrates 10.1g Protein 27.8 g Cholesterol 223 mg Sodium 1093 mg

Ingredients 1 lb. medium shrimp, with shells 1 onion, chopped 2 tbsps chopped fresh parsley 1 C. white wine 1 (14.5 oz.) can diced tomatoes, drained 1/4 tsp garlic powder (optional)

1/4 C. olive oil 1 (8 oz.) package feta cheese, cubed salt and pepper to taste (optional)

Directions 1. Submerge your shrimp in water and boil them for 7 mins, then drain all the liquids and place the shrimp in a bowl. 2. Stir fry your onions in 2 tbsps of olive oil until tender and then add: the rest of the olive oil, parsley, garlic powder, wine, and tomatoes. 3. Cook this mix with a low heat and a gentle boil for 35 mins. 4. At the same time remove the skins of the shrimp but leave the head and tails intact. 5. After 35 mins of cooking the tomatoes, add in the shrimp, and cook for 7 more mins. 6. Combine in the feta and shut the heat. Let the contents sit for 10 mins. 7. Enjoy.

Greek Style Shrimp

35

SHEFTALIA

(Tangy Greek Onions and Sausage)

Prep Time: 1 hr Total Time: 2 hrs Servings per Recipe: 3 Calories 1070 kcal Fat 103.4 g Carbohydrates 15.7g Protein 27.7 g Cholesterol 160 mg Sodium 226 mg

Ingredients 1 lb. ground beef 1 large onion, finely chopped 1/2 C. finely chopped fresh parsley 1 pinch salt and pepper to taste

1 tbsp vinegar 1/2 lb. caul fat 10 skewers

Directions 1. Get a bowl, combine: pepper, beef, salt, onions, and parsley. 2. Get a 2nd bowl and add in vinegar and warm water. 3. Add the caul to the water and leave it submerged for 3 mins. 4. Now cut the caul into 4'' rectangles. 5. Add an equal amount of beef meat to each caul and then roll each one up. 6. Continue until you have 10 sausages. 7. Stake a skewer through each sausage and grill them for 22 mins. 8. Flip each piece at least 4 times throughout the cooking time. 9. Let the sausage cool before serving. 10. Enjoy.

36

Sheftalia

Classical

Hummus I

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

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

1 pinch paprika 1 tsp minced fresh parsley

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

Classical Hummus I

37

GREEK STYLE

Salad Dressing

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 120 Calories 104 kcal Fat 10.8 g Carbohydrates 2.1g Protein < 0.2 g Cholesterol < 0 mg Sodium 246 mg

Ingredients 1 1/2 quarts olive oil 1/3 C. garlic powder 1/3 C. dried oregano 1/3 C. dried basil 1/4 C. pepper 1/4 C. salt

1/4 C. onion powder 1/4 C. Dijon-style mustard 2 quarts red wine vinegar

Directions 1. Get bowl, combine: Dijon, olive oil, onion powder, garlic powder, salt, oregano, pepper, and basil. 2. Now add in the vinegar and mix everything nicely. 3. Place a covering over the bowl and serve the contents once all the ingredients have reached room temp. 4. Enjoy the dish over romaine lettuce and diced sun dried tomatoes.

38

Greek Style Salad Dressing

Pasta

from Athens

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 488 kcal Fat 11.4 g Carbohydrates 70g Protein 32.6 g Cholesterol 55 mg Sodium 444 mg

Ingredients 1 (16 oz.) package linguine pasta 1/2 C. chopped red onion 1 tbsp olive oil 2 cloves garlic, crushed 1 lb. skinless, boneless chicken breast meat - cut into bite-size pieces 1 (14 oz.) can marinated artichoke hearts, drained and chopped

1 large tomato, chopped 1/2 C. crumbled feta cheese 3 tbsps chopped fresh parsley 2 tbsps lemon juice 2 tsps dried oregano salt and pepper to taste 2 lemons, wedged, for garnish

Directions 1. Cook your pasta in water and salt for 9 mins then remove all the liquids. 2. Stir fry your garlic and onions in olive oil for 4 mins then add in the chicken and cook the mix until the chicken is fully done. 3. Now set the heat to low and add the following: pasta, artichokes, oregano, tomato, lemon juice, feta, and parsley. 4. Simmer this mix for 5 mins then shut the heat and add in pepper, salt, and lemon wedges. 5. Enjoy.

Pasta from Athens

39

SOUVLAKI

II

Prep Time: 30 mins Total Time: 2 hrs 45 mins Servings per Recipe: 12 Calories 189 kcal Fat 8.1 g Carbohydrates 4.3g Protein 24.2 g Cholesterol 65 mg Sodium 354 mg

Ingredients 1 lemon, juiced 1/4 C. olive oil 1/4 C. soy sauce 1 tsp dried oregano 3 cloves garlic, crushed 4 lbs chicken tenderloin, cut into 1 inch cubes

2 medium yellow onions, cut into 1 inch pieces 2 green bell peppers, cut into 1 inch pieces skewers

Directions 1. Get a bowl, combine: green peppers, lemon juice, onions, olive oil, chicken, soy sauce, garlic, and oregano. 2. Place a covering on this mix and put it all in the fridge for 4 hrs. 3. Now stake your pieces of onions, chicken, and peppers onto skewers and grill them for 14 mins. 4. Make sure you flip the kebabs multiple times while grilling. 5. Enjoy.

42

Souvlaki II

Classical

Hummus II (Red)

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 64 kcal Fat 2.2 g Carbohydrates 9.6g Protein 2.5 g Cholesterol 0 mg Sodium 370 mg

Ingredients 1 (15 oz.) can garbanzo beans, drained 1 (4 oz.) jar roasted red peppers 3 tbsps lemon juice 1 1/2 tbsps tahini 1 clove garlic, minced 1/2 tsp ground cumin 1/2 tsp cayenne pepper

1/4 tsp salt 1 tbsp chopped fresh parsley

Directions 1. Blend the following until smooth: salt, chickpeas, cayenne, red peppers, cumin, lemon juice, garlic, and tahini. 2. Add everything to a bowl and place a covering of plastic over it. 3. Now place it all in the fridge for 60 mins. 4. Before serving the mix top the hummus with parsley. 5. Enjoy.

Classical Hummus II

43

AUBERGINE

Stew

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 175.2 Fat 2.7g Cholesterol 0.0mg Sodium 192.2mg Carbohydrates 35.2g Protein 6.8g

Ingredients 2 large eggplants (cubed) 1 medium onion (large diced) 3 garlic cloves (minced) 1 (8 oz) cans chickpeas (drained) 1 (8 oz) cans diced tomatoes 1 C. vegetable stock 1 tsp chili powder

1 tsp cinnamon 2 tsp ground cumin 1 tsp olive oil Salt and pepper

Directions 1. Trim the tops of the eggplants and cut them into small dices. 2. Place a large skillet over medium heat. Heat the oil in it. Add the onion with garlic, chili powder, cumin and cinnamon. Sauté them for 6 min. 3. Stir in the eggplant, tomatoes and chickpeas, along with the stock. Cook them over low heat for 18 min with the lid. 4. Adjust the seasoning of the stew then serve it warm. 5. Enjoy.

44

Aubergine Stew

Sweet Potato

Prep Time: 15 mins

Stew

Total Time: 40 mins Servings per Recipe: 4 Calories 311.3 Fat 4.6g Cholesterol 0.0mg Sodium 692.7mg Carbohydrates 60.0g Protein 9.5g

Ingredients

Directions

1 large onion, thinly sliced 3 garlic cloves, minced 1 tbsp fresh ginger, minced 2 tbsp red wine or 2 tbsp cooking sherry 1 tsp cumin 1 tsp cinnamon 1 tsp paprika 1/2 tsp crushed red pepper flakes, to taste 1 C. water 1/2 tsp salt 2 medium sweet potatoes, peeled and cut into bite-size pieces 1/4 C. diced dried apricot 2 C. cooked chickpeas 1/4 C. raisins 2 tbsp lemon juice 1/4 C. sliced almonds, toasted in a dry skillet

1. Place a large saucepan over medium heat. Sauté in it the onion, garlic, ginger, and wine or sherry for 6 min with the lid on. 2. Combine in the cumin, cinnamon, paprika, and red pepper flakes then let them cook for 2 min. 3. Stir in the water with potato, apricots, a pinch of salt and pepper. Cook them until the start boiling. 4. Put on the lid and coo the stew for 18 over low heat. Combine in the lemon juice with garbanzo beans and raisins. 5. Let the stew simmer for an extra 6 min then serve it warm. 6. Enjoy.

Sweet Potato Stew

45

RAS EL HANOUT

Spiced Up Kofta kabobs

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 500.7 Fat 34.2g Cholesterol 154.2mg Sodium 443.2mg Carbohydrates 2.7g Protein 42.6g

Ingredients 2 lbs ground beef 1/2 medium onion, grated 2 garlic cloves, minced 1 tbsp fresh parsley, finely chopped 1 tbsp fresh cilantro, finely chopped 1 tsp paprika 1 tsp cumin

1/2 tsp salt 1/2 tsp black pepper 1/2-1 tsp cayenne pepper 1/2 tsp ras el hanout spice mix, see appendix

Directions 1. Get a large mixing bowl: stir in it all the ingredients. Place the mix in the fridge for 2 h. 2. Before you do anything preheat the grill and grease its grates. Shape of the beef mix into a medium log and press it into a skewer. 3. Repeat the process with the rest of the ingredients. Cook the kofta kabobs on the grill for 5 to 7 min on each side. Serve them warm. 4. Enjoy.

46

Ras El Hanout Spiced Up Kofta kabobs

Cumin

Veggie Salad

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 60.5 Fat 2.7g Cholesterol 0.0mg Sodium 10.1mg Carbohydrates 9.4g Protein 1.7g

Ingredients 1 large eggplant, unpeeled and cut into 1-inch cubes 3 garlic cloves, minced 5 C. water Salt, to taste 1 tsp ground cumin 1 tsp paprika

1 -2 tbsp fresh lemon juice 2 tsp olive oil

Directions 1. Place a large pot of water over medium heat. Add the eggplant with garlic and a pinch of salt. Put on the lid and let them cook for 12 min. 2. Pour the mix into a colander and let it drain. Place it aside to lose heat. Transfer the eggplant to a mixing bowl with the rest of the ingredients. 3. Stir them to combine then adjust the seasoning of the salad. Serve it. 4. Enjoy.

Cumin Veggie Salad

47

MULTI-COLORED

Baked Tray

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 4 Calories 305.8 Fat 9.1g Cholesterol 0.0mg Sodium 352.0mg Carbohydrates 51.1g Protein 9.6g

Ingredients 1 medium onion cut in 1/4-inch slices 1 medium zucchini cut in 1/4-inch thick semi-circles 1 small eggplant, peeled, cut in 1/2inch thick semi-circles 1 large sweet potato, peeled, cut in 1/4inch semi-circles 1 large red pepper, sliced in 1/4-inch strips 2 medium tomatoes, fresh, chopped 15 oz chickpeas, drained and rinsed

3 garlic cloves, minced 2 tbsp olive oil 1 tbsp lemon juice 1 tbsp cumin 1 1/2 tsp turmeric 1 1/2 tsp cinnamon 1 1/2 tsp paprika 1/4 tsp cayenne

Directions 1. Get a large mixing bowl: stir in the veggies with garlic. 2. Whisk the olive oil with spices in a small bowl. Add the mix to veggies and toss them to coat. 3. Before you do anything preheat the oven to 400 F. 4. Spread the veggies on a greased baking sheet. Cook them in the oven for 22 min. serve it warm. 5. Enjoy.

48

Multi-Colored Baked Tray

Hearty

Artichokes Stew

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 378.2 Fat 20.4g Cholesterol 0.0mg Sodium 470.0mg Carbohydrates 46.9g Protein 8.1g

Ingredients 1 1/2 C. chopped onions 3 garlic cloves, minced 1/3 C. olive oil 1 tsp dried thyme 3 C. cubed potatoes 1 C. chopped green beans 1 red bell pepper, chopped 2 C. cubed fresh tomatoes 3 C. vegetable stock 13 oz can artichoke hearts, drained and halved (reserve the brine)

1/2 C. pitted black olives, halved 1 pinch saffron 1/4 C. fresh lemon juice 1/4 C. chopped fresh parsley Salt and pepper

Directions 1. Place a pot over medium heat. Heat the oil in it. Cook in it the garlic with onion for 4 min. 2. Stir in the thyme, potatoes, green beans, bell pepper, and tomatoes. Let them cook for 4 min over medium heat while stirring from time to time. 3. Stir in the vegetable stock and the artichoke brine. Put on the lid and cook them for 22 min. 4. Once the time is up, combine in the artichoke hearts with olives and saffron. Let them cook for an extra 8 min. 5. Stir in the parsley with lemon juice, a pinch of salt and pepper. Serve your stew warm. 6. Enjoy.

Hearty Artichokes Stew

49

BLOOMING

Cauli-Beef Stew

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 3 Calories 935.5 Fat 67.9g Cholesterol 236.2mg Sodium 841.7mg Carbohydrates 15.1g Protein 65.1g

Ingredients 1 head cauliflower 1 1/2 lbs beef stew meat 2 tbsp olive oil 1/2 onion, diced 2 medium garlic cloves 1/4 C. fresh parsley, finely chopped 1 tbsp tomato paste 1 beef bouillon cube

1 tsp cumin 1/2 tsp ginger 1/2 tsp black pepper 1/2 tsp salt 1/4 tsp turmeric

Directions 1. Chop the cauliflower into large pieces. Run them under some cool water. Place it in the fridge. 2. Place a large saucepan over medium heat. Heat the oil in it. Brown in it the beef for 8 min. 3. Pour in enough water to cover the meat then stir in the remaining ingredients. Put on the lid and let them cook for 45 min over low heat. 4. Once the time is up, add the cauliflower pieces to the pot and put on the lid. Cook them for 16 min. serve it warm. 5. Enjoy.

52

Blooming Cauli-Beef Stew

Vegan

Veggies Stew

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 200.5 Fat 4.2g Cholesterol 0.0mg Sodium 108.8mg Carbohydrates 38.3g Protein 5.3g

Ingredients 1 medium onion, chopped 1 garlic clove, peeled and minced 2 tbsp water 1 tbsp canola oil 2 medium potatoes, peeled and cut into 1-inch dice 2 C. carrots, peeled and chopped

1 (15 oz) cans reduced-diced tomatoes, untrained 1 tsp ground cumin 1 C. low-tomato juice 2 C. green beans, sliced in 2-inch pieces 1/4 tsp pepper

Directions 1. Place a pot over medium heat. Heat the oil with water in it. Add the garlic with onion and cook them for 4 min. 2. Stir in the carrot with potato then coo them for 16 min. combine in the cumin with tomato. Put on the lid and let them cook for 60 min. 3. Once the time is up, stir in the green beans and cook them for 16 min. adjust the seasoning of the stew then serve it warm. 4. Enjoy.

Vegan Veggies Stew

53

BASMATI

Pilaf

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 6 Calories 168.3 Fat 3.6g Cholesterol 1.7mg Sodium 5.2mg Carbohydrates 31.1g Protein 3.7g

Ingredients 1 tsp unsalted butter 1/2 C. finely chopped onion 1 tsp paprika 1 tsp cumin 1/2 tsp cayenne pepper 1 C. white basmati rice 1 1/2 C. water or 1 1/2 C. vegetable stock

Fresh ground black pepper, to taste 1/4 C. sliced almonds 1/4 C. raisins

Directions 1. Before you do anything preheat the oven to 350 F. 2. Place an oven proof pot over medium heat. Heat the butter in it. Add the onion and cook it for 3 min. 3. Combine in the cumin, cayenne pepper, paprika and rice. Let them cook for 2 min. 4. Add the raisins with stock then cook them over medium heat until it starts boiling. 5. Put on the lid in the oven and let it cook for 20 min. 6. Once the time is up, season the pilaf with a pinch of salt and pepper. Stir in the almonds then serve your pilaf. 7. Enjoy.

54

Basmati Pilaf

Zesty

Pimento Chicken

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 263.4 Fat 14.4g Cholesterol 46.4mg Sodium 423.2mg Carbohydrates 14.3g Protein 18.7g

Ingredients 2 tbsp olive oil 4 chicken breast halves (bone in, skin on) 1 small onion, sliced thin 3/4 tsp cumin 1/4 tsp paprika 1/4 tsp cinnamon 2 tsp lemons, zest of, finely grated

1 1/2 tsp all-purpose flour 1 1/2 C. chicken broth 1/3 C. pimento stuffed olive, sliced thin 1 tbsp honey 1/2 C. canned chick-peas, drained & rinsed

Directions 1. Place a large saucepan over medium heat. Heat he oil in it. 2. Season the chicken breasts with some salt and pepper. Brown them in the hot oil for 2 to 4 min on each side. 3. Drain the chicken and place it aside. Stir the onion into the pot then cook it for 3 min. 4. Combine in the cumin, paprika, cinnamon, lemon zest and flour. Let them cook for 2 min while stirring often. 5. Once the time is up, place the chicken back in the pot with honey, olives and broth. Let them cook for 22 min. 6. Combine in the chickpeas then cook the stew for another 4 min. serve it warm. 7. Enjoy.

Zesty Pimento Chicken

55

FULL

Moroccan Dinner

Prep Time: 45 mins Total Time: 53 mins Servings per Recipe: 6 Calories 1823.1 Fat 168.6g Cholesterol 224.7mg Sodium 325.9mg Carbohydrates 56.7g Protein 24.1g

Ingredients 3 lbs organic beef, trimmed of fat & cubed 1 tbsp olive oil 1 lb onion, peeled & quartered 4 -6 garlic cloves, peeled & chopped finely 1 lb carrot, peeled & cut into chunks 9 oz canned tomatoes 4 oz dates, pitted but kept whole 6 oz prunes, pitted but kept whole

2 tbsp honey 1/2 pint beef stock 1 cinnamon stick 6 tsp ras el hanout spice mix ( or 2 tsp cumin powder, 2 tsp coriander powder, 1 tsp ginger and 1 tsp turmeric) Salt & pepper 2 oz toasted sliced almonds 2 tbsp fresh coriander, chopped

Directions 1. Bring a large pot of water to a boil. Cook in it the carrots for 4 min. drain it and place it aside. 2. Before you do anything preheat an electric tagine or a crockpot. 3. Stir a 1/2 pint of stock with a beef cube Heat half of the oil in it. 4. Add the onion pieces and cook them until they become golden. 5. Stir in the carrots with garlic, spices, honey and the stock mix. 6. Mix them well. Add the cinnamon stick with tinned tomatoes, dates & prunes. 7. Place a large pan over medium heat. Heat the remaining oil in it. Brown in it the beef pieces on both sides. 8. Transfer the browned beef pieces to the pot with a pinch of salt and pepper. Put on the crockpot lid and cook the stew for 9 h on high. 9. Once the time is up, serve your stew warm with coriander and almonds on top. 10. Enjoy. 56

Full Moroccan Dinner

Veggies

Pilaf Skillet

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 586.4 Fat 16.6g Cholesterol 23.3mg Sodium 746.7mg Carbohydrates 92.1g Protein 14.9g

Ingredients 2 C. long grain rice 2 tbsp butter 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, finely chopped 1 -2 cinnamon stick 1/2 tsp salt (to taste) 1/2 tsp ginger 1/2 tsp white pepper 1/2 tsp cumin

1/2 tsp turmeric 1/4 C. fresh cilantro, chopped 1/4 C. peas (fresh or frozen) 1 red bell pepper, finely chopped 1 carrot, finely chopped 4 1/2 C. chicken stock or 4 1/2 C. vegetable stock 1/4 tsp saffron thread, crushed

Directions 1. Place a large saucepan over medium heat. Pour the stock in it and cook it until it starts boiling. 2. Place a large skillet over medium heat. Stir in it the remaining ingredients. Let them cook for 12 min over low medium heat. 3. Stir in the saffron with boiling stock and a pinch of salt. Cook it until it starts simmering. 4. Put on the lid and cook the pilaf over low heat for 37 min. serve your pilaf warm. 5. Enjoy.

Veggies Pilaf Skillet

57

ITALIAN

Tuscan Soup

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 459 kcal Fat 34.1 g Carbohydrates 21.1g Protein 17.2 g Cholesterol 87 mg Sodium 1925 mg

Ingredients 1 (16 oz.) package smoked sausage 2 potatoes, cut into 1/4-inch slices 3/4 C. diced onion 6 slices bacon 1 1/2 tsps minced garlic 2 C. kale - washed, dried, and shredded 2 tbsps chicken bouillon powder

1 quart water 1/3 C. heavy whipping cream

Directions 1. Set your oven to 300 degrees before doing anything else. 2. Place your pieces of sausage on a cookie sheet and cook everything in the oven for 30 mins. 3. Then divide the meat in half and then cut them in half again diagonally. 4. Begin to stir fry your bacon and onions until the onions are translucent then remove the bacon from the pan. 5. Add in the garlic and cook everything for 2 more mins then add the chicken base, potatoes, and water. 6. Let the mix gently boil for 20 mins then add in: the cream, bacon, kale, and sausage. 7. Let the soup cook for 5 mins. 8. Enjoy.

58

Italian Tuscan Soup

Chicken Marsala Classico

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 448 kcal Fat 26.6 g Carbohydrates 13.3g Protein 28.8 g Cholesterol 99 mg Sodium 543 mg

Ingredients 1/4 C. all-purpose flour for coating 1/2 tsp salt 1/4 tsp ground black pepper 1/2 tsp dried oregano 4 skinless, boneless chicken breast halves – flattened to 1/4 inch thick 4 tbsps butter

4 tbsps olive oil 1 C. sliced mushrooms 1/2 C. Marsala wine 1/4 C. cooking sherry

Directions 1. Get a bowl, combine: oregano, flour, pepper, and salt. 2. Dredge your pieces of chicken in the mix then begin to stir fry the chicken in butter. 3. Let the chicken fry until it is browned all over then add in: the sherry, mushrooms, and wine. 4. Place a lid on the pan and let the contents gently boil for 12 mins. 5. Enjoy.

Chicken Marsala Classico

59

MAGGIE’S

Easy Bruschetta

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 215 kcal Fat 8.9 g Carbohydrates 24.8g Protein 9.6 g Cholesterol 12 mg Sodium 426 mg

Ingredients 6 roma (plum) tomatoes, diced 1/2 C. sun-dried tomatoes, packed in oil 3 cloves minced garlic 1/4 C. olive oil 2 tbsps balsamic vinegar 1/4 C. fresh basil, stems removed 1/4 tsp salt

1/4 tsp ground black pepper 1 French baguette 2 C. shredded mozzarella cheese

Directions 1. Get your oven's broiler hot before doing anything else. 2. Now grab a bowl, mix: pepper, roma tomatoes, salt, sun-dried tomatoes, basil, garlic, vinegar, and olive oil. 3. Let this mix sit for 12 mins and begin to slice your bread into 3/4 of inch pieces. 4. Place the pieces of bread on a cookie sheet then place everything under the broiler for 3 mins. 5. Now evenly top each piece of bread with the roma tomato mix. 6. Then add a piece of cheese on top of each one. 7. Cook the bread slices under the broiler for 6 more mins. 8. Enjoy.

62

Maggie’s Easy Bruschetta

Authentic

Eggplant Parmesan

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 10 Calories 487 kcal Fat 16 g Carbohydrates 62.1g Protein 24.2 g Cholesterol 73 mg Sodium 1663 mg

Ingredients 3 eggplant, peeled and thinly sliced 2 eggs, beaten 4 C. Italian seasoned bread crumbs 1 (16 oz.) package mozzarella cheese, shredded and divided

6 C. spaghetti sauce, divided 1/2 C. grated Parmesan cheese, divided 1/2 tsp dried basil

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Coat your pieces of eggplant with egg then with bread crumbs. 3. Now lay the veggies on a cookie sheet and cook them in the oven for 6 mins. Flip the eggplants and cook them for 6 more mins. 4. Coat the bottom of a casserole dish with pasta sauce then layer some of your eggplants in the dish. 5. Top the veggies with some parmesan and mozzarella then layer your eggplants, sauce, and cheese. 6. Continue this pattern until all the ingredients have been used up. 7. Finally coat the layer with some basil and cook everything in the oven for 40 mins. 8. Enjoy.

Authentic Eggplant Parmesan

63

ROMAN

Fun Pasta

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 656 kcal Fat 42.1 g Carbohydrates 50.9g Protein 20.1 g Cholesterol 111 mg Sodium 1088 mg

Ingredients 1 (12 oz.) package bow tie pasta 2 tbsps olive oil 1 lb sweet Italian sausage, casings removed and crumbled 1/2 tsp red pepper flakes 1/2 C. diced onion 3 cloves garlic, minced

1 (28 oz.) can Italian-style plum tomatoes, drained and coarsely diced 1 1/2 C. heavy cream 1/2 tsp salt 3 tbsps minced fresh parsley

Directions 1. Boil your pasta in water and salt for 9 mins then remove the liquids. 2. Begin to stir fry your pepper flakes and sausage in oil until it the meat is browned then add the garlic and onions. 3. Let the onions cook until they are soft then add in the salt, cream, and tomatoes. 4. Stir the mix then get everything gently boiling. 5. Let the mix gently cook with a low level of heat for 9 mins then add in the pasta. 6. Stir the mix, to evenly cook the noodles, then coat everything with parsley. 7. Enjoy.

64

Roman Fun Pasta

Zucchini

and Spinach Soup

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 385 kcal Fat 24.4 g Carbohydrates 22.5g Protein 18.8 g Cholesterol 58 mg Sodium 1259 mg

Ingredients 1 lb Italian sausage 1 clove garlic, minced 2 (14 oz.) cans beef broth 1 (14.5 oz.) can Italian-style stewed tomatoes 1 (14.5 oz.) can great Northern beans, undrained

1 C. sliced carrots 2 small zucchini, cubed 2 C. spinach - packed, rinsed and torn 1/4 tsp ground black pepper 1/4 tsp salt

Directions 1. Stir fry your garlic and sausage, in a large pot, for 2 mins then combine in the pepper, broth, salt, tomato, and carrots. 2. Stir the mix, place a lid on the pot, and let everything gently boil for 20 mins with a medium to low level of heat. 3. Now add in the zucchini and beans with their sauce. 4. Place the lid back on the pot and continue cooking everything for 17 more mins. 5. Now shut the heat, stir in the spinach, and place the lid back on the pot. 6. Let the spinach wilt for 7 mins then serve the soup. 7. Enjoy.

Zucchini and Spinach Soup

65

ITALIAN

Rump Roast

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 10 Calories 318 kcal Fat 15.8 g Carbohydrates 1.6g Protein 39.4 g Cholesterol 100 mg Sodium 819 mg

Ingredients 3 C. water 1 tsp salt 1 tsp ground black pepper 1 tsp dried oregano 1 tsp dried basil 1 tsp onion salt 1 tsp dried parsley

1 tsp garlic powder 1 bay leaf 1 (.7 oz.) package dry Italian-style salad dressing mix 1 (5 lb) rump roast

Directions 1. Get the following boiling in a large pot: salad dressing mix, water, salt, bay leaf, black pepper, garlic, oregano, parsley, basil, and onion salt. 2. Once the mix is boiling add the roast to the crock of a slow cooker and top the mix with the simmering liquid. 3. Place the lid on the slow cooker and let everything cook for 11 hrs with low heat. 4. Now remove the meat and shred it into pieces. 5. Place the shredded meat back into the crock pot and let it cook for 20 more mins with a low level of heat. 6. Enjoy.

66

Italian Rump Roast

Classical Risotto

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 431 kcal Fat 16.6 g Carbohydrates 56.6g Protein 11.3 g Cholesterol 29 mg Sodium 1131 mg

Ingredients 6 C. chicken broth, divided 3 tbsps olive oil, divided 1 lb portobello mushrooms, thinly sliced 1 lb white mushrooms, thinly sliced 2 shallots, diced 1 1/2 C. Arborio rice 1/2 C. dry white wine

sea salt to taste freshly ground black pepper to taste 3 tbsps finely diced chives 4 tbsps butter 1/3 C. freshly grated Parmesan cheese

Directions 1. Get your broth warm with a low level of heat. Then begin to stir fry your mushrooms in 2 tbsp of olive oil for 4 mins. 2. Now remove everything from the pot and add in 1 more tbsp of olive oil and begin to fry your shallots in it for 2 mins then add in the rice and stir fry it for 3 mins. 3. Pour in the wine while continuing to stir, and keep stirring, until it is absorbed. 4. Once the wine has been absorbed combine in half a C. of broth and keep stirring until it is absorbed as well. 5. Now for about 20 mins keep pouring in half a C. of broth and stirring the mix until the broth is absorbed by the rice. 6. After 20 mins of forming the risotto, shut the heat and combine in: the parmesan, pepper, mushrooms and their juice, chives, salt, and butter. 7. Enjoy.

Classical Risotto

67

TORTELLINI

Classico

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 324 kcal Fat 20.2 g Carbohydrates 19.1g Protein 14.6 g Cholesterol 50 mg Sodium 1145 mg

Ingredients 1 lb sweet Italian sausage, casings removed 1 C. diced onion 2 cloves garlic, minced 5 C. beef broth 1/2 C. water 1/2 C. red wine 4 large tomatoes - peeled, seeded and diced

1 C. thinly sliced carrots 1/2 tbsp packed fresh basil leaves 1/2 tsp dried oregano 1 (8 oz.) can tomato sauce 1 1/2 C. sliced zucchini 8 oz. fresh tortellini pasta 3 tbsps diced fresh parsley

Directions 1. In a large pot brown your sausage all over. 2. Then remove the meat from the pan. 3. Begin to stir fry your garlic and onions in the drippings then add in: the sausage, broth, tomato sauce, water, oregano, wine, basil, tomatoes, and carrots. 4. Get the mix boiling, set the heat to low, and let everything cook for 35 mins. 5. Remove any fat which rises to the top then add in the parsley and zucchini. 6. Continue cooking the mix for 20 more mins before adding in the pasta and letting everything cooking 15 more mins. 7. When serving the dish top it with parmesan. 8. Enjoy.

68

Tortellini Classico

Feta

Fettucine

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 663 kcal Fat 39.4 g Carbohydrates 64.8g Protein 16.5 g Cholesterol 11 mg Sodium 248 mg

Ingredients 1 bunch diced fresh cilantro 6 tbsps pine nuts 1 tsp lemon juice, or to taste 1/3 C. crumbled feta cheese salt and ground black pepper to taste

1/2 C. olive oil 1 (12 oz.) package fettucine pasta 1 tsp extra-virgin olive oil

Directions 1. Pulse the following in a food processor until minced: black pepper, cilantro, salt, pine nuts, feta cheese, and lemon juice. 2. Now slowly add in half a C. of olive oil while continually running the processor. 3. Boil your pasta for 9 mins in water and salt then remove the liquids. 4. Place the pasta in a bowl and top it with the cilantro sauce. 5. Toss the mix then add some olive oil and toss everything again. 6. Enjoy.

Feta Fettucine

69

AUTHENTIC

Meatball Sub

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 491 kcal Fat 21.4 g Carbohydrates 43.1g Protein 29.3 g Cholesterol 75 mg Sodium 1068 mg

Ingredients 1 1/2 lbs lean ground beef 1/3 C. Italian seasoned bread crumbs 1/2 small onion, diced 1 tsp salt 1/2 C. shredded mozzarella cheese, divided 1 tbsp cracked black pepper

1 tsp garlic powder 1/2 C. marinara sauce 3 hoagie rolls, split lengthwise

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: 1/2 of the mozzarella, beef, garlic powder, bread crumbs, pepper, onions, and salt. 3. Shape the mix into a large loaf then place it in a casserole dish. 4. Cook the meat in the oven for 55 mins then let it cool for 10 mins. 5. Cut the meat into slices then layer the pieces of meat on a roll. 6. Top everything with the marinara then add a topping of cheese. 7. Cover the sandwich with some foil and put everything in the oven for 20 more mins. 8. Let the sandwich cool for 20 mins then cut each one in half. 9. Enjoy.

72

Authentic Meatball Sub

Capers

and Tilapia

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 262 kcal Fat 14.2 g Carbohydrates 5g Protein 24.2 g Cholesterol 57 mg Sodium 222 mg

Ingredients 2 tbsps extra virgin olive oil 2 tbsps butter 1 tbsp minced garlic 1 lb tilapia fillets salt and ground black pepper to taste

1/2 C. sliced fresh button mushrooms 2 tbsps drained capers 1/2 C. white wine 1 lemon, juiced

Directions 1. Stir fry your garlic in butter and olive oil then add the pieces of fish to pan. 2. Top the fish with pepper and salt and fry everything for 3 mins. Flip the fish then coat the opposite side with pepper and salt as well and fry it for 3 mins. 3. Now combine in the wine, capers, and mushrooms. 4. Place a lid on the pot, set the heat to low, and simmer the mix for 8 mins. 5. Take off the lid, add in the lemon juice, and continue cooking everything for 2 more mins. 6. Enjoy.

Capers and Tilapia

73

MINTY

Beef Sandwiches

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 206.4 Fat 3.9g Cholesterol 13.4mg Sodium 781.3mg Carbohydrates 34.3g Protein 7.7g

Ingredients 1 1/2 lbs lean ground beef 1/2 tsp salt 1/4 tsp pepper 1/4 tsp cumin 2 oz feta cheese, cut into 4 cubes 2 tbsp of fresh mint, chopped 4 pita breads (or 2 large ones cut in half)

Optional Condiments Hummus Cucumber, thinly sliced Red onion, thinly sliced Fresh tomato, sliced Fresh basil leaf Fresh spinach leaves

Directions 1. Mix the beef, salt, pepper and cumin. Shape the mix into 4 pieces and place them aside. 2. Place the feta dices on a working surface and press them until they become flat then top them with the mint. 3. Flatten a piece of the beef mix on your hands slightly then place the feta piece in the middle then wrap the meat mix around it shaping it into a burger. 4. Repeat the process with the rest of the ingredients. Place a large skillet over medium heat and heat some oil in it. 5. Cook the patties in the hot pan for 6 to 8 min on each side. Once the time is up, serve your patties in the pita breads with your favorite toppings. 6. Enjoy.

74

Minty Beef Sandwiches

Mediterranean

Prep Time: 10 mins

Omelets

Total Time: 25 mins Servings per Recipe: 4 Calories 243.5 Fat 11.9g Cholesterol 475.8mg Sodium 184.4mg Carbohydrates 18.2g Protein 17.6g

Ingredients 9 eggs 200 g onions, sliced 1 bunch fresh parsley, chopped 300 g green peppers, diced 6 tomatoes, chopped

Butter, to taste Salt, to taste

Directions 1. Beat the eggs in a mixing bowl. Season it with some salt. 2. Place a skillet over medium heat and melt the butter in it. Cook in it the pepper with onion, salt and tomato for 5 min. 3. Spread the veggies in the pan and pour the eggs all over them. Serve your omelets with the parsley on top and your favorite other toppings. 4. Enjoy.

Mediterranean Omelets

75

FETA

Chicken Pizza

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 265.9 Fat 11.1g Cholesterol 75.2mg Sodium 710.9mg Carbohydrates 15.6g Protein 28.6g

Ingredients 2 skinless chicken breasts 1/3 C lemon juice 1 tbsp olive oil 2 cloves garlic, crushed 1/3 C of fresh mint, chopped 1 medium onion, chopped 1 (425 g) cans crushed tomatoes 1 kg English spinach

2 Turkish bread (44cm) 200 g reduced fat feta cheese

Directions 1. Toss the chicken with lemon juice, oil, garlic and half the mint in a large mixing bowl. Place it in the fridge covered for 3 h. 2. Once the time is up, drain the chicken and place it aside then reserve the marinade aside. 3. Place a non-sticking pan of medium heat and heat it then brown in it the chicken breasts on both sides. Place them aside to lose heat for a while. 4. Cut the chicken breasts into slices. Pour the reserved marinade into the same pan and heat it. 5. Stir in the onion and cook it for 3 to 6 min or until it becomes soft. 6. Stir in the tomato and cook them for 12 min over low heat until the mix becomes thick. 7. Bring the mix to a boil. Steam or microwave the spinach until the soften and welt then press them with your hands to remove the excess water. 8. Place the Turkish bread on a lined up baking sheet spread on them the tomato mix followed by the chicken, spinach, feta and mint. 9. Preheat the oven. Cook in it the Turkish pizza for 22 min. serve them warm. 10. Enjoy. 76

Feta Chicken Pizza

Nutty

Salted Pancakes

Prep Time: 50 mins Total Time: 50 mins Servings per Recipe: 1 Calories 70.3 Fat 4.4g Cholesterol 45.6mg Sodium 118.9mg Carbohydrates 4.9g Protein 3.3g

Ingredients 1 lb zucchini, trimmed and coarsely grated 2 C chopped green onions 4 eggs, beaten to blend 1/2 C all-purpose flour 1/3 C chopped fresh dill (or 1 1/2 T. dried dillweed) 2 tbsp chopped fresh tarragon (or 2 t. dried)

1/3 C chopped fresh parsley 1/2 tsp salt 1/2 tsp ground pepper 1/2 C crumbled feta cheese (about 3 oz.) 2/3 C chopped walnuts (about 3 oz.) Olive oil

Directions 1. Transfer the zucchini to a fine mesh sieve and season it with some salt. Place it aside for 35 min then press it to remove the excess water. 2. Toss the zucchini, green onions, eggs, flour, chopped herbs, salt, and pepper in a large mixing bowl. 3. Grease a large skillet with some olive oil then use large tbsp to spoon the mix into the skillet in a round shape. 4. Cook the nutty pancakes for 3 to 4 min on each side or until they become golden brown then serve them with your favorite toppings. 5. Enjoy.

Nutty Salted Pancakes

77

KARNIYARIK

(Turkish Eggplants)

Prep Time: 10 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 288.3 Fat 10.9g Cholesterol 44.4mg Sodium 188.5mg Carbohydrates 35.0g Protein 18.1g

Ingredients 6 thin and long medium-size eggplants Salt Sunflower oil, for frying 2 onions, chopped 14 oz ground beef or 14 oz lamb 1 tbsp tomato paste 2 large tomatoes

1 tsp ground cinnamon 1/2 tsp ground allspice Black pepper 1/3 C chopped flat leaf parsley 1 C tomato juice

Directions 1. Take of the eggplant caps while leaving the stems on then peel them by removing wide stripes leaving some of the skin in the process. 2. Fill a large bowl with water and 1 tbsp of salt then place in it the eggplants for 32 min. 3. Remove them from the water and pat them dry. 4. Place a large skillet over medium heat and heat some oil in it then cook it in the eggplants until they become slightly golden brown on each side. 5. Place another skillet over medium heat and heat 3 tbsp of oil in it. Add the onion and cook it for 4 min. 6. Stir in the meat and cook them for another 6 min. stir in the tomato paste with 1 chopped tomato, cinnamon, allspice, salt, pepper, and chopped parsley. 7. Cook them for 12 min over low heat while stirring all the time. 8. Before you do anything preheat the oven to 350 f. 9. Lay the browned eggplants in a greased casserole dish. 10. Use a sharp knife to make a slit in the belly of each eggplant without cutting completely then use a spoon to press it inside and make it hollow. 11. Spoon the meaty tomato mix into the slit of each eggplant then cut the remaining tomato into slices and places them on top. 78

Karniyarik

12. Drizzle the tomato juice on top then place a piece of foil on top to cover them. 13. Cook the meaty eggplant casserole dish for 42 min then serve it warm. 14. Enjoy.

79

TZATZIKI

Steak Kabobs

Prep Time: 40 mins Total Time: 1 d 50 mins Servings per Recipe: 6 Calories 512 kcal Fat 34.3 g Carbohydrates 36g Protein 15.7 g Cholesterol 33 mg Sodium 891 mg

Ingredients Marinade: 2 large onions, chopped 2 garlic cloves, crushed 1/2 C olive oil 2 tbsp lemon juice 1 tsp dried oregano 1 tsp ground black pepper 1/2 tsp ground turmeric 1 pinch curry powder 1 tsp salt 1 lb beef flank steak, thinly sliced

Tzatziki Sauce: 8 oz sour cream 2 tbsp olive oil 1 tbsp lemon juice 1/2 tsp salt 1/2 tsp ground black pepper 1 tbsp chopped fresh dill 1 clove garlic, crushed 6 pita bread rounds

Directions 1. Put the onion in a mixing bowl then press it with a glass to get the excess water out from it. 2. add the 2 crushed garlic cloves, 1/2 C olive oil, 2 tbsp lemon juice, oregano, 1 tsp black pepper, turmeric, curry powder, and 1 tsp salt then combine them well. 3. Combine in the beef slices then put on a lid of a piece of plastic and place it in the fridge for 12 h. 4. Whisk the sour cream, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, 1/2 tsp black pepper, dill, and 1 crushed clove of garlic in a mixing bowl. 5. Cover it with a piece of plastic and place it in the fridge for 12 h to make the sauce. 6. Before you do anything preheat the oven broiler. Please the 6 rack inches away from the heat. 7. Drain the beef slices from the marinade and lay them on a greased baking sheet then season them with a pinch of salt. 82

Tzatziki Steak Kabobs

8. Cook them in the oven for 6 min while flipping them halfway through time. Transfer the meat slices into the pita breads and top them with the cream sauce then serve them warm. 9. Enjoy.

83

TURKISH

Small Burgers

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 381 kcal Fat 25.1 g Carbohydrates 9.9g Protein 28.2 g Cholesterol 142 mg Sodium 548 mg

Ingredients 1 lb ground lamb 1 lb ground beef 1 tsp salt 1 tsp ground black pepper 1 tbsp ground cumin 2 tsp ground sweet paprika 3 tbsp tomato paste 2 onions, peeled and cut into chunks

4 cloves garlic, peeled 1 tbsp olive oil 1/4 bunch fresh parsley, chopped 3 tbsp all-purpose flour 2 small eggs

Directions 1. Place the lamb, beef, salt, pepper, cumin, paprika, and tomato paste in a large mixing bowl without combining them and put it aside. 2. Get a food processor: combine in the garlic with onion and process them while adding the olive oil gradually. Combine in the parsley and process them again. Add the parsley mix to the meats mix and combine them well with your hands. Add the eggs with flour and mix them again with your hands. Place the mix aside to rest for 6 min. 3. Mix them again and shape the mix into several medium sized burgers. Place them on a baking sheet, cover them with a piece of plastic and place them in the fridge for 1 h. 4. Before you do anything preheat the oven broiler and put the rack 3 inches away from the heat. 5. Place the burgers on a foil lined up baking sheet and cook them in the oven until they become golden brown on both sides. Serve them warm with your favorite toppings. 6. Enjoy.

84

Turkish Small Burgers

Greek Style

Turkish Chicken Kabobs

Prep Time: 15 mins Total Time: 2 hrs 27 mins Servings per Recipe: 4 Calories 539 kcal Fat 32.5 g Carbohydrates 8.4g Protein 51.8 g Cholesterol 186 mg Sodium 1722 mg

Ingredients 1 C whole-milk Greek yogurt 2 tbsp freshly squeezed lemon juice, or more to taste 2 tbsp olive oil 2 tbsp ketchup 6 cloves garlic, minced 1 tbsp Aleppo red pepper flakes 1 tbsp kosher salt

1 1/2 tsp ground cumin 1 tsp freshly ground black pepper 1 tsp paprika 1/8 tsp ground cinnamon 2 1/2 lbs boneless, skinless chicken thighs, halved 4 long metal skewers

Directions 1. Get a mixing bowl: mix in it the yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon. 2. Stir in the chicken pieces into the mix. Put on a piece of plastic to cover them and place them in the fridge for 6 to 9 h. 3. Before you do anything preheat the grill and grease its grates. Grease the metal skewers. 4. Thread each chicken thigh into 2 skewers at the time horizontally. Cook the chicken kabobs for 4 to 5 min on each side then serve them. 5. Enjoy.

Greek Style Turkish Chicken Kabobs

85

MINTY

Lamb Pizza with Garlic Cream Sauce

Prep Time: 2 hrs Total Time: 1 d 3 h 20 m Servings per Recipe: 10 Calories 480 kcal Fat 20.1 g Carbohydrates 57.6g Protein 17.2 g Cholesterol 35 mg Sodium 571 mg

Ingredients For the Lamb Sauce: 1 tsp chopped garlic 1 yellow onion, chopped 3 tbsp chopped fresh basil 1/2 C chopped fresh parsley 2 tbsp chopped fresh mint 1/2 tsp paprika 1/2 tsp ground cumin 1/2 tsp ground coriander seed 1/2 C green bell pepper, diced 1/2 C red bell pepper, diced 1/2 lemon, juiced 4 tsp olive oil 4 roma (plum) tomatoes, halved 1 lb lean ground lamb 6 tbsp double concentrated tomato paste Cayenne pepper to taste Salt to taste

For the Dough: 3 1/4 tsp active dry yeast 1/2 tsp white sugar 1 C warm water (110 degrees F/45 degrees C) 5 C all-purpose flour 2 tsp salt 1/4 C vegetable oil 1/2 C water For the Garlic Sauce: 1 C plain yogurt 1/2 tsp chopped fresh parsley 1/4 tsp crushed garlic Salt and ground black pepper to taste For the Garnish: 1 C shredded green cabbage 1 C shredded red cabbage

Directions 1. Place a large pan over medium heat. Brown in it the lamb 2. Get a food processor: add to it the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, tomatoes, and olive oil. 3. Process them until they become smooth. Stir in the tomato mix with tomato paste and cook them for 16 min until they become thick while stirring all the time. 4. Add the pinch of salt with cayenne pepper and turn off the heat. Pour the mix into a casserole dish and place it aside to lose heat. 86

Minty Lamb Pizza with Garlic Cream Sauce

5. Cover it and place it in the fridge for 12 h. 6. Stir the sugar with yeast and 1 C of warm water. Mix the salt with flour in a large mixing bowl. 7. Stir the vegetable oil and 1/2 C water into the sugar and yeast water mix. Add the mix to the flour and mix them well with your hands. 8. Sprinkle some flour on a working surface and keep pulling it with your hands until it softens for 9 min. 9. Get a large bowl: grease it with some vegetable oil and place the dough on it. Cover it with a piece of plastic and place it aside to rise for 1 h. 10. Place the meaty tomato sauce aside to adjust to the kitchen temperature. 11. To make the creamy garlic sauce: 12. Stir the yogurt, parsley, crushed garlic, and salt and pepper. Place it in the fridge until ready to serve. 13. Before you do anything preheat the oven to 500 f. 14. Sprinkle some flour on a working surface and place the dough on it. Cut it into 10 pieces and roll each one into a circular shape. 15. Place the dough circles on a lined up baking sheet. Spread on each one of them the meaty tomato sauce. Cook the pizzas in the oven for 6 to 10 min until they become golden. 16. Place the pizzas on serving plates then top them with the garlic sauce and some shredded cabbage. 17. Enjoy.

87

TILAPIA

and Couscous Stew

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 456 kcal Fat 12.4 g Carbohydrates 53.4g Protein 32.7 g Cholesterol 42 mg Sodium 762 mg

Ingredients 3 C water 1 1/2 C dry couscous 2 tbsp olive oil 1 small white onion, chopped 1 green bell pepper, chopped 2 cloves garlic, minced 1 C marinated artichoke hearts, liquid reserved 2 tsp capers, liquid reserved 12 small green olives 1 (14.5 oz) can chopped stewed tomatoes, drained

2 tbsp white wine (optional) 1 tbsp lemon juice 1 C water 2 tsp sumac powder 1 1/2 tsp crushed red pepper flakes 1 tsp dried basil 1 tsp cumin 1 tsp minced fresh ginger root Ground black pepper to taste 1 lb tilapia fillets, cut into chunks

Directions 1. Get a saucepan: place it over medium heat and fill it with 3 C of water. Cook them until the start boiling. Add the couscous and put on the lid. 2. Turn off the heat and let it rest for 6 min. Place a large pan over medium heat. Heat the oil in it. Cook in it the onion and green pepper for 6 min. add the garlic and cook them for an extra 3 min. 3. Stir in the artichoke hearts with reserved liquid, capers with reserved liquid, and olives, tomatoes, wine, lemon juice, and 1 C water. 4. Add a pinch of salt and sumac powder, red pepper, basil, cumin, ginger, and pepper. Cook them until they start boiling. Stir in the tilapia fish pieces and lower the heat. Cook the stew for 12 min. 5. Serve your tilapia stew with couscous. 6. Enjoy. 88

Tilapia and Couscous Stew

Yogurt Sauce

with Poached Eggs Breakfast

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 2 Calories 442 kcal Fat 29.4 g Carbohydrates 16.2g Protein 29.1 g Cholesterol 600 mg Sodium 1599 mg

Ingredients 3 cloves garlic, peeled and minced 1 1/2 C plain yogurt 1 pinch salt 1 quart water 1 tbsp vinegar 1 tsp salt

6 eggs 2 tbsp butter 1 tsp paprika

Directions 1. Get a small mixing bowl: whisk in it the garlic, yogurt and pinch of salt to make the sauce. 2. Place a large saucepan over high heat. Stir in it the water, vinegar and 1 tsp salt. Cook them until they start boiling. 3. Lower the heat and crack 1 egg at a time into the bubbling water leaving space between them. Let them cook until the white part is done then drain them. 4. Place the eggs on serving plate. 5. Place small pan over medium heat and heat the butter in it. Add to it the paprika and turn off the heat. 6. Drizzle the yogurt sauce over the mix and top it with the paprika butter mix. Serve it warm. 7. Enjoy.

Yogurt Sauce with Poached Eggs Breakfast

89

CHEESY

Chicken Casserole

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 397 kcal Fat 19.5 g Carbohydrates 9.4g Protein 43.7 g Cholesterol 113 mg Sodium 854 mg

Ingredients 2 tbsp olive oil, divided 1 1/2 lbs skinless, boneless chicken breast halves - cut into 1 inch cubes 1/2 (12 oz) jar roasted red bell peppers, drained 1 (14.5 oz) can diced tomatoes with juice 1 (6 oz) jar mushrooms, drained

1 onion, diced 1 tbsp minced garlic Salt and pepper to taste 1 (16 oz) package shredded mozzarella cheese

Directions 1. Before you do anything preheat the oven to 350 f. grease a casserole dish and place it aside. 2. Place a large pan over medium heat and heat 1 tbsp of oil in it. Brown it in the chicken breasts on all sides. 3. Get a food processor: place the jarred peppers in it and process them until they become smooth. 4. Pour it into the casserole dish with the browned chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic, a pinch of salt and pepper. 5. Stir them well then top them with 1 tbsp of olive oil and mozzarella cheese. Place the casserole in the oven and cook it for 32 min. serve it warm. 6. Enjoy.

92

Cheesy Chicken Casserole

Warm

Lentil Salad with Yogurt Sauce

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 352 kcal Fat 12.3 g Carbohydrates 46.7g Protein 15.1 g Cholesterol 3 mg Sodium 239 mg

Ingredients 3 tbsp extra-virgin olive oil 1 onion, thinly sliced 1 clove garlic, minced 1 lb carrots cut into thin half-rounds 1 tbsp tomato paste 1/2 tsp ground chile pepper

1/4 tsp sea salt 3 C water 1 C lentil Salt and freshly ground black pepper to taste 1/4 C Greek yogurt

Directions 1. Place a large pan over medium heat. Add the oil in it and heat it. Sauté in it the onion for 8 min. stirs in the garlic and cook them for 3 min. 2. Add the carrots with tomato paste, ground chile pepper, and sea salt. Cook them for 3 min. 3. Place a large saucepan over medium heat. Stir in it the water with lentils and cook them until they start boiling. Put on the lid and lower the heat then cook it for 32 min. 4. Turn the heat to medium and add the cooked onion mix to the saucepan. Let them cook for 3 min. adjust the seasoning of the mix then serve it warm with some yogurt. 5. Enjoy.

Warm Lentil Salad with Yogurt Sauce

93

YIN YANG

Pudding

Prep Time: 10 mins Total Time: 1 d 1 h 55 m Servings per Recipe: 12 Calories 389 kcal Fat 3.1 g Carbohydrates 87.5g Protein 7.6 g Cholesterol 0 mg Sodium 24 mg

Ingredients For the Pudding: 1/2 C dry garbanzo beans 1/2 C dry white beans 2 C fine bulgur 1/2 C raisins 15 C water 3 C white sugars 1/4 C dried apricots 1/4 C orange peel, chopped

5 whole cloves For Garnish: 2 tbsp sesame seeds, toasted 2 tbsp chopped walnuts 2 tbsp chopped pistachio nuts 2 tbsp dried currants 1 tbsp ground cinnamon

Directions 1. Place each of the garbanzo beans, white beans, bulgur, and raisins in a bowl of their own then cover them with water. Place them aside to sit for 12 h. 2. Get a large saucepan: stir in the white beans with garbanzo beans and cover them with water. 3. Cook them until they start boiling. Lower the heat and cook them for 1 h to 1 h 30 min while removing the foam that rises on top. 4. Get another large saucepan: place in it the wheat with 15 C of water then cook it until it starts boiling. 5. Lower the heat and cook it for 15 min while removing the foam that rises on top. Add the sugar to the cooking wheat then cook it until it starts boiling again. 6. Remove the beans mix from the water and add it to the saucepan with the wheat and sugar. Add the raisins, apricots, orange peel, and cloves. 7. Lower the heat and cook them for an extra 16 min. Spoon the mix into serving bowl then top them with some nuts like toasted sesame seeds, chopped walnuts, chopped pistachios, currants, and cinnamon. 8. Place the pudding bowls in the fridge to cool down completely then serve it. Enjoy. 94

Yin Yang Pudding

Ricy

Chicken Pie

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 10 Calories 735 kcal Fat 28 g Carbohydrates 86.2g Protein 31 g Cholesterol 110 mg Sodium 685 mg

Ingredients 3 C all-purpose flour 1/2 tsp salt 1 C warm water 1 (2 to 3 lb) whole chicken Water to cover 1 tsp salt 1 onion, peeled 2 tbsp butter

3 C uncooked white rice 1/2 tsp salt 6 C water Freshly ground black pepper 1 egg, beaten 1 (10 inch) unbaked pie crust

Directions 1. Mix the flour, 1/2 tsp salt and 1 C water in a mixing bowl until they become smooth. Cut the dough into 2 portions and place them in a greased bowl. Place a wet towel on top and place them aside. 2. Bring a salted pot of water to a boil. Stir in it the 1 tsp salt and a whole peeled onion with chicken. Bring it to a rolling boil until the chicken is done. Drain the chicken discard the bones then place it aside. 3. Before you do anything else preheat the oven to 350 f. Place a large saucepan over medium heat and heat in it 2 tbsp of butter. Stir in the rice and cook it for 3 min. 4. Stir in 1/2 tsp salt and 6 C water then put on the lid and cook them until they start boiling. lower the heat and keep cooking the rice for 12 min. 5. Roll each portion of dough on a floured surface into a round shape that fits in you pie dish. Grease a pie baking dish and place in the bottom of it a round of dough. spoon to it the cooked rice followed by the chicken then lay the second round of dough on top. 6. Cut off the excess dough hanging on the side and brush the pie with a beaten egg. Place the pie in the oven and cook it for 32 min. Once the time is up, serve your pie warm with your favorite toppings. Enjoy. Ricy Chicken Pie

95

CREAMY

Beef Stew Casserole

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 728 kcal Fat 49.4 g Carbohydrates 44.3g Protein 27.8 g Cholesterol 145 mg Sodium 961 mg

Ingredients 5 tbsp olive oil 1 lb ground beef 1 tsp ground paprika 1 tsp ground cumin 1 tsp salt 1 tsp ground black pepper 4 potatoes, peeled and cut into 1/2inch cubes 1 (6.5 oz) can tomato sauce

1 tbsp chopped summer savory (chubritsa) 1 egg, lightly beaten 2/3 C yogurt

Directions 1. Before you do anything preheat the oven to 325 f. 2. Place a large pan over medium heat and heat the oil in it. Add the beef and brown it for 6 to 7 min. stir in the paprika, cumin, salt, and pepper with potato. Cook them for 4 min. 3. Add the tomato sauce, summer savory and some water to cover them. Lower the heat and let them cook for 16 min. 4. Grease a glass baking dish and pour the beef mix into it. Whisk the yogurt with egg in a mixing bowl. Pour the mix all over the beef mix and spread it gently. 5. Place the beef casserole in the oven for 38 min then serve it warm. 6. Enjoy.

96

Creamy Beef Stew Casserole

Mint

and Tomato Lentils with Lamb

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 368.4 Fat 1.1g Cholesterol 0.0mg Sodium 185.0mg Carbohydrates 64.4g Protein 25.9g

Ingredients 2 C. green lentils, soaked overnight and drained 1 onion, finely chopped 3 garlic cloves, minced 1 carrot, grated 1 courgette, grated 1 tsp. dried mint 1 tsp. ras el hanout, see appendix

olive oil, to fry 2 pints water 1 lamb stock cube or 1 beef stock cube salt & pepper 4 pieces lamb or 4 pieces chicken 1/2 tsp. tomato puree

Directions 1. Place a pan over medium heat. Heat in it a splash of oil. 2. Cook in it the garlic with onion for 4 min. Stir in the meat and cook them for another 4 min. 3. Transfer the mixture to a pressure cooker. Stir in the remaining ingredients. 4. Put on the lid and cook them for 40 to 46 min on high pressure. 5. Adjust the seasoning of your stew then serve it hot. 6. Enjoy.

Mint and Tomato Lentils with Lamb

97

HOW TO MAKE

Fava Beans

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 144.9 Fat 5.5g Cholesterol 7.6mg Sodium 27.8mg Carbohydrates 17.9g Protein 6.8g

Ingredients 12 ounces frozen fava beans 1 tbsp butter 4 -5 scallions, sliced 1 tbsp chopped cilantro 1 tsp chopped of mint

1/2-1 tsp ground cumin 2 tsps olive oil salt

Directions 1. Bring a salted pot of water to a boil. Cook it the fava beans for 5 min until they become soft. 2. Strain them and peel them. 3. Place a skillet over medium heat. Heat in it the butter. Cook in it the fava beans with scallions for 3 min. 4. Add the cilantro with mint, cumin, olive oil and a pinch of salt. Cook them for 1 min. 5. Serve your salad right away. 6. Enjoy.

98

How to Make Fava Beans

Egg Salad Algiers

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 109.8 Fat 6.6g Cholesterol 56.8mg Sodium 132.5mg Carbohydrates 4.3g Protein 8.5g

Ingredients 2 tsps red wine vinegar 2 tbsps olive oil 3 mint leaves, sliced 1/2 tsp harissa, see appendix 1 bell pepper, seeded and diced 1/2 small fennel bulb, diced 1/2 red onion, peeled and diced 3 tomatoes, diced

salt and pepper 1 (6 ounce) cans tuna in vegetable oil 2 hard-boiled eggs, peeled and sliced 1 tbsp capers black olives

Directions 1. Get a large mixing bowl: Whisk in it the vinegar, olive oil, mint, and harissa. 2. Mix in the pepper, fennel, onion, tomato, a pinch of salt and pepper. Spoon the mixture into a serving plate. 3. Arrange over it the sliced eggs, olives, tuna and capers. Serve your salad immediately. 4. Enjoy.

Egg Salad Algiers

99

MY FIRST

Full Couscous

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 3 Calories 873.4 Fat 12.3g Cholesterol 0.0mg Sodium 629.2mg Carbohydrates 165.1g Protein 28.0g

Ingredients 2 cups uncooked couscous 2 tbsps olive oil 1 large onion, cubed 1 large green pepper, cubed 1 large zucchini, cubed 2 potatoes 2 carrots 14 ounces chickpeas 4 tbsps tomato paste

1 tbsp chili paste 1/2 tbsp paprika 1/2 tbsp cinnamon 1/2 tbsp cumin 1 tsp salt and pepper

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

102

Place a large saucepan over medium heat. Heat in it the oil. Cook in it the onion for 3 min. Stir in the tomato paste, chickpeas, and 1 cup of water. Bring them to a rolling boil for 16 min. Stir in the veggies with 4 1/4 cup of water. Cook them until they start boiling. Let them cook for 40 to 46 min over low heat. Get large bowl: Pour over it 1 cup of boiling water with 1 cup of sauce from the stew. Let it sit for 6 min. Strain the couscous from excess liquid. Transfer it to a serving bowl. Spoon the veggies stew over it then serve it warm. Enjoy.

My First Full Couscous

Garlicky Lamb

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 382.7 Fat 17.2g Cholesterol 741.9mg Sodium 427.9mg Carbohydrates 13.8g Protein 42.3g

Ingredients 28 oz. fresh lamb liver, 1 inch wide pieces 6-8 garlic cloves, minced 2 C. chopped tinned tomatoes with juice 1/2 C. chopped fresh coriander 2-3 tsp. fresh ground cumin salt & freshly ground black pepper

1 C. water 2 tbsp. good quality olive oil

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

Place a large pan over medium heat. Heat in it the oil. Cook in it the liver pieces for 2 to 3 min on each side. Lower the heat and let them cook for an extra 6 min. Stir in the garlic with cumin. Cook them for 1 min while stirring. Stir in the tomato with a pinch of salt and pepper. Cook them for 2 min. Stir in the water and put on the lid. Cook them for 26 min. Once the time is up, add the coriander. Adjust the seasoning of your liver stew then serve it hot with some rice. Enjoy.

Garlicky Lamb

103

FATHIA’S

Bean Bowls

Prep Time: 15 mins Total Time: 2 hrs 30 mins Servings per Recipe: 4 Calories 832.3 Fat 43.3g Cholesterol 187.2mg Sodium 366.6mg Carbohydrates 46.6g Protein 63.3g

Ingredients 1 C. dried lima beans, soaked overnight and drained 2 tbsp. olive oil 26.5 oz. lamb 2 medium brown onions, coarsely chopped 2 medium carrots, coarsely chopped 2 celery ribs, trimmed and coarsely chopped

2 garlic cloves, crushed 2 C. chicken stock 4 C. water 14 oz. chopped tomatoes 4 tbsp. chopped fresh coriander 2 tbsp. lemon juice

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

Place a pot over medium heat. Heat in it the oil. Cook in it the lamb pieces for 2 min on each side. Stir in the veggies and cook them for 4 min. Stir in the stock with water and beans. Heat them until they start boiling. Lower the heat and put on the lid. Cook them for 60 min while discarding the rising foam on top every 30 min. Once the time is up, drain the lamb pieces and shred them. Stir them back into the pot with tomatoes. Put on the lid and cook them for an extra 60 min. 8. Turn off the heat and add the lemon juice with coriander. 9. Adjust the seasoning of your soup then serve it hot. 10. Enjoy.

104

Fathia’s Bean Bowls

Algerian

Prep Time: 10 mins

Crepes

Total Time: 40 mins Servings per Recipe: 6 Calories 444.7 Fat 6.8g Cholesterol 104.3mg Sodium 225.8mg Carbohydrates 77.3g Protein 18.4g

Ingredients 2 C. fine semolina 1 C. plain flour 1 C. whole wheat flour 3 eggs 2 tsp. baking powder 1 tbsp. instant yeast

2 tsp. sugar 1 pinch salt 1 C. warm water 2 C. milk 1 tbsp. vegetable oil

Directions 1. Get a large mixing bowl: Mix in it the semolina with flours, baking powder, yeast, sugar, and salt. 2. Mix in the milk with water. Combine them well until you get a thick batter. 3. Place a skillet over medium heat. Pour in it a ladle of the batter in a circle shape. 4. Let it cook until dries out and have holes all over it without flipping it. 5. Slide it to a serving plate that is covered with a kitchen towel. 6. Repeat the process with the remaining batter. 7. Serve you crepes hot with some butter and honey, jam or chocolate syrup. 8. Enjoy.

Algerian Crepes

105

ALGERIAN

Mash for Toast

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 43.0 Fat 0.4g Cholesterol 0.0mg Sodium 4.3mg Carbohydrates 10.0g Protein 1.7g

Ingredients 2 eggplants,1/2 inch slices 2 garlic cloves, crushed 1 tsp. sweet paprika 1 1/2 tsp. cumin, ground

1/2 tsp. sugar 1 tbsp. lemon juice

Directions 1. Season the eggplant slices with some salt. Place them in a sieve and let them sit for 32 min. 2. Once the time is up, rinse them and dry them. 3. Place a large skillet over medium heat. Heat in it 1/4 inch of oil. 4. Cook in it the eggplant slices until they become golden brown. 5. Drain them and place them on some paper towels to cool down for few minutes. 6. Finely chop them and place them in a sieve to drain for 5 min. 7. Get a large mixing bowl: Combine in it the chopped eggplant with cumin, sugar, and paprika. 8. Stir them to coat. Pour the mixture into a hot pan and cook them for 2 to 3 min. 9. Stir in the lemon juice with a pinch of salt then serve it hot. 10. Enjoy.

106

Algerian Mash for Toast

Mediterranean Lamb Stew

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 547.7 Fat 31.6g Cholesterol 191.2mg Sodium 152.5mg Carbohydrates 5.5g Protein 58.1g

Ingredients 1/4 C. vegetable oil 1 1/2 lbs. cubed lamb stew meat 1 1/2 tsp saffron salt pepper 1 large onion, chopped

1 C. water 1/2 C. chopped parsley 1 tbsp butter 1 lemon, cut into wedges

Directions 1. Place a large pan over medium heat. Heat in the oil. Brown in it the lamb pieces for 4 min on each side. 2. Sprinkle over it the saffron, a pinch of salt and pepper. 3. Stir in the onion with water. Cook them until they start boiling. Lower the heat and put on the lid. 4. Let them cook for 16 min over low heat. Remove the lid and add the butter. 5. Let them cook for 8 min. 6. Garnish your stew the parsley and lemon wedges. Serve it warm. 7. Enjoy.

Mediterranean Lamb Stew

107

NORTH AFRICAN

Frittatas

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 230.6 Fat 15.0g Cholesterol 268.8mg Sodium 360.9mg Carbohydrates 8.8g Protein 15.5g

Ingredients 1 eggplant 1 tbsp extra virgin olive oil 1 medium onion, chopped 1 medium red bell pepper, diced 8 large eggs 1/2 bunch flat leaf parsley, minced 2 garlic cloves, minced 1/4 tsp rose water 1/2 tsp salt

1/4 tsp ground pepper 1/8 tsp ground cinnamon 1 tsp harissa, dissolved in 1 tbsp of water 1/4 lb. gruyere cheese, grated

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

Before you do anything, preheat the oven to 450 F. Use a sharp knife to make slits in the eggplant without cutting it all the way through. Place it on a baking sheet and coat it with olive oil. Roast it in the oven for 22 min. Decrease the oven temperature to 350 min. Place the eggplant aside to lose heat for 10 min. Peel it and dice it. Place a pan over medium heat. Heat in it 1 tbsp of olive oil. Cook in it the bell pepper with onion for 9 min. Stir in the garlic with eggplant, and a pinch of salt. 8. Cook them for an extra 2 min. parsley, rose water, salt, pepper, cinnamon, and harissa. 9. Fold the eggplant mixture into the eggs with cheese. Pour the mixture in a greased baking pan. 10. Cook it in the oven for 32 min. Allow your omelet to rest for 12 min then serve it. 11. Enjoy.

108

North African Frittatas

Harissa

and Eggs Skillet

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 426.8 Fat 37.2g Cholesterol 372.0mg Sodium 861.3mg Carbohydrates 10.4g Protein 14.7g

Ingredients 2 sweet green bell peppers, deseeded 2 chili peppers, deseeded 2 fluid oz. tomato paste 24 fluid oz. water 4 fluid oz. extra virgin olive oil 1 tbsp paprika

2 tbsp harissa, see appendix 1 tbsp caraway seed 1 tsp salt 1/2 tsp black pepper 8 large eggs

Directions 1. Get a blender: Place in it the chilies with bell pepper. Blend them smooth. 2. Place a skillet over medium heat. Heat in it the oil. 3. Stir in the pepper mixture with tomato paste, harissa, caraway seeds, tomato paste, salt, and pepper. 4. Stir in the water and cook them until they start boiling. Lower the heat and let them cook for 22 min. 5. Spread the sauce in the pan then crack the eggs on top. Put on the lid and let them cook for 16 min over low heat. 6. Serve your eggs skillet warm with some bread. 7. Enjoy.

Harissa and Eggs Skillet

109

ALGERIAN

Chicken Thighs and Legs

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 4 Calories 397.5 Fat 27.6g Cholesterol 81.7mg Sodium 2496.8mg Carbohydrates 16.3g Protein 23.3g

Ingredients 1 tbsp. kosher salt 6 garlic cloves, roughly chopped 2 tsp. cumin seeds, crushed 2 tsp. paprika 1 tsp. ground turmeric 5 tbsp. olive oil 4 skinless chicken thighs 4 skinless chicken drumsticks 1 tsp. saffron thread, crushed

4 medium yellow onions, cut into 12 wedges each fresh ground black pepper, to taste 1 lemon, thinly sliced crosswise seeds removed 1 1/4 C. green olives, pitted 1/3 C. fresh cilantro, minced hot cooked rice

Directions 1. Get a mortar: Mash in it the garlic with salt using a pestle until they become like a paste. Pour them into a mixing bowl and add the cumin, paprika, and turmeric. Add 3 tbsp. of oil and mix them well. 2. Stir in the chicken thighs and drumsticks. Cover them with a cling foil. 3. Let it sit for 4 to 5 min the fridge. Place a large pot over high heat. Heat in it the rest of the oil until it starts shimmering. 4. Fry in it the chicken thighs and drumsticks until they become golden brown. 5. Drain them and place them on paper towels to drain. 6. Stir the onion with saffron, a pinch of salt and pepper into the pot. 7. Cook them for 16 min while stirring. Add the chicken thighs and drumsticks back with lemon slices and 1 C. water. 8. Cook them until they start boiling. Lower the heat and put on the lid. 9. Cook them for 40 to 42 until the chicken is done. 10. Stir in the olives with cilantro. Adjust the seasoning of your stew then serve it hot. 11. Enjoy. 112

Algerian Chicken Thighs and Legs

North African

Vegetable Soup

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 1 Calories 138.6 Fat 3.9g Cholesterol 0.0mg Sodium 434.6mg Carbohydrates 23.7g Protein 3.5g

Ingredients 1 onion 2 garlic cloves 2 tbsp. cilantro 2 tbsp. olive oil 2 carrots, large pieces 1 large potato, large pieces 1 1/2 C. butternut squash, large pieces 2 tbsp. tomato paste 1 C. garbanzo beans

2 tbsp. bulghur wheat 8 C. water 1 tsp. salt pepper, to taste 1 tsp. paprika 1 pinch cayenne

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

Place a large skillet over medium heat. Heat in it the oil. Cook in it the garlic with onion for 3 min. Stir in the cilantro with seasonings and veggies. Stir in the water and put on the lid. Cook them for 16 min. Once the time is up, drain the veggies and mash them. Stir them back into the pot. Stir in the tomato paste, garbanzos, and bulghur wheat. Cook them for 12 to 16 min. Adjust the seasoning of your stew then serve it hot. Enjoy.

North African Vegetable Soup

113

WHOLE CHICKEN

Mediterranean Style

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 356.3 Fat 23.4g Cholesterol 100.3mg Sodium 1393.7mg Carbohydrates 13.3g Protein 24.0g

Ingredients 1 chicken, cut-up 2 tsp. salt 1/4 tsp. pepper 2 tbsp. butter 1/2 C. chicken broth 1 garlic clove, crushed 1 medium eggplant, pared and diced 1 medium onion, chopped 2 fresh tomatoes, peeled and chopped

1/4 tsp. thyme 1 tbsp. parsley, minced

Directions 1. 2. 3. 4.

Coat the chicken with paprika, 1 tsp. of salt and pepper. Place a large pan over medium heat. Heat in it the butter until it melts. Cook in it the chicken pieces for 3 to 4 min on each side. Drain them and place them aside. Pour the broth into the pan. Stir in the garlic, eggplant, onion, and tomatoes; sprinkle with remaining salt, thyme, and parsley. 5. Heat them until they start boiling. Stir in the chicken and put on the lid. 6. Cook them for 32 min over low heat until it the chicken done. Serve it warm. 7. Enjoy.

114

Whole Chicken Mediterranean Style

Leg

of Lamb

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 4 Calories 235.8 Fat 11.9g Cholesterol 0.0mg Sodium 828.4mg Carbohydrates 28.8g Protein 6.4g

Ingredients 4 pieces leg of lamb 4 carrots, peeled, chunked 4 yellow zucchini, chunked 1 C. chickpeas, soaked overnight 1 medium onion, diced 1 tsp. salt 1 tsp. ras el hanout spice mix 1 tsp. curry powder 1 tsp. cumin

1 tsp. ground coriander 4 C. water or broth 3 tbsp. oil

Directions 1. Place a large soup pot over medium heat. Heat in it the oil. 2. Cook in it the meat with onion for 4 min. Stir in the water with seasonings and chickpeas. 3. Lower the heat and put on the lid. Cook them for 60 min. 4. Once the time is up, stir in the veggies and put on half a cover. 5. Cook them for 60 min until the veggies are done. 6. Adjust the seasoning of you stew then serve it hot. 7. Enjoy.

Leg of Lamb

115

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/