Mediterranean Meals: Discover Easy Mediterranean Dishes for Every Meal [2 ed.]

Table of contents :
Table of Contents
Baked Greek Potatoes
Artisan Orzo from Greece
Greek Burgers
Chicken Soup
Bean Salad I
Moussaka II
Greek Burgers II
Greek Rice
Easiest Greek Chicken
Parsley Pasta Salad
Orzo Salad II
Greek Falafel
Lebanese Chicken and Potatoes
Lebanese Red Lentil Soup
Chard Lentil Soup
Koosa
Lebanese Garlic Sauce II
Adas bil Hamod
Sweet Potato Wraps
Cilantro and Garlic Potatoes
Fried Cauliflower with Tahini Sauce
Shakshouka
Classical Turkish Chevre
Dolmas
Rosemary Olive Tapas
Nutty Brie and Bread
Barcelona Style Almonds
Spicy Sherry Mushrooms
Garlic Potatoes
Classical Spanish Tomato Tapas
Fish and Chips from Barcelona
Classic Dijon Potato Tapas
Prawn Tapas Spanish Style
Flame Broiled Chicken
Traditional Tomato Tapas
Sevilla
Real Spanish Tapas
Cilantro Shrimp Tapas
Honey Mustard Chicken Breast Girona Style Tapas
Yummiest Potato Tapas
Cheesy Beef & Potato Casserole
Almond Paste Dates
Sweet & Sour Lamb with Pear
Chicken, Chickpeas & Rice Soup
Saffron Chicken & Olives Stew
Chicken with Chickpeas
Broad Beans in Spicy Sauce
Pasta with Chicken & Eggs
Semolina & Seeds Bread
Sweet Mini Treat
Fluffy Egg & Semolina Pancake
Kushari I
Kushari II
Lentils
Fava Beans
Moroccan Tagine
Moroccan Chicken
Moroccan Inspired Yam Stew
Moroccan Tagine II
Moroccan Chickpea Stew
Moroccan Potato Bean Soup
Quick Moroccan Couscous
Moroccan Meat Pie
Moroccan Peach Roasted Chicken
Spanish Moroccan Fish
Sweet and Nutty Moroccan Couscous
Tempeh Kabobs with Moroccan Couscous
Moroccan Mashed Potatoes

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Mediterranean Meals Discover Easy Mediterranean Dishes for Every Meal

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Table of Contents Baked Greek Potatoes 9 Artisan Orzo from Greece 12 Greek Burgers 13 Chicken Soup 14 Bean Salad I 15 Moussaka II 16 Greek Burgers II 18 Greek Rice 19 Easiest Greek Chicken 22 Parsley Pasta Salad 23 Orzo Salad II 24 Greek Falafel 25 Lebanese Chicken and Potatoes 26 Lebanese Red Lentil Soup 27 Chard Lentil Soup 28

Koosa 29 Lebanese Garlic Sauce II 32 Adas bil Hamod 33 Sweet Potato Wraps 34 Cilantro and Garlic Potatoes 35 Fried Cauliflower with Tahini Sauce 36 Shakshouka 37 Classical Turkish Chevre 38 Dolmas 39 Rosemary Olive Tapas 42 Nutty Brie and Bread 43 Barcelona Style Almonds 44 Spicy Sherry Mushrooms 45 Garlic Potatoes 46 Classical Spanish Tomato Tapas 47 Fish and Chips from Barcelona 48

Classic Dijon Potato Tapas 49 Prawn Tapas Spanish Style 52 Flame Broiled Chicken 53 Traditional Tomato Tapas 54 Sevilla 55 Real Spanish Tapas 56 Cilantro Shrimp Tapas 57 Honey Mustard Chicken Breast Girona Style Tapas 58 Yummiest Potato Tapas 59 Cheesy Beef & Potato Casserole 62 Almond Paste Dates 63 Sweet & Sour Lamb with Pear 64 Chicken, Chickpeas & Rice Soup 65 Saffron Chicken & Olives Stew 66 Chicken with Chickpeas 67 Broad Beans in Spicy Sauce 68

Pasta with Chicken & Eggs 69 Semolina & Seeds Bread 72 Sweet Mini Treat 73 Fluffy Egg & Semolina Pancake 74 Kushari I 75 Kushari II 76 Lentils 77 Fava Beans 78 Moroccan Tagine 79 Moroccan Chicken 82 Moroccan Inspired Yam Stew 83 Moroccan Tagine II 84 Moroccan Chickpea Stew 85 Moroccan Potato Bean Soup 86 Quick Moroccan Couscous 87 Moroccan Meat Pie 88

Moroccan Peach Roasted Chicken 89 Spanish Moroccan Fish 92 Sweet and Nutty Moroccan Couscous 93 Tempeh Kabobs with Moroccan Couscous 94 Moroccan Mashed Potatoes 95

Baked

Greek Potatoes

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 418 kcal Fat 18.5 g Carbohydrates 58.6g Protein 7g Cholesterol < 1 mg Sodium < 596 mg

Ingredients 1/3 C. olive oil 1 1/2 C. water 2 cloves garlic, finely chopped 1/4 C. fresh lemon juice 1 tsp dried thyme

1 tsp dried rosemary 2 cubes chicken bouillon ground black pepper to taste 6 potatoes, peeled and quartered

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: pepper, olive oil, bouillon, water, rosemary, water, thyme, garlic, and lemon juice. 3. Layer the potatoes in a casserole dish and top everything with the lemon mix. 4. Place some foil around the dish and cook the contents in the oven for 90 mins. 5. Flip the potatoes every 30 mins while cooking. 6. Enjoy.

Baked Greek Potatoes

9

ARTISAN

Orzo from Greece

Prep Time: 1 hr 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 348 kcal Fat 10.2 g Carbohydrates 53.2g Protein 13.9 g Cholesterol 22 mg Sodium 615 mg

Ingredients 1 1/2 C. uncooked orzo pasta 2 (6 oz.) cans marinated artichoke hearts, drained, liquid reserved 1 tomato, seeded and chopped 1 cucumber, seeded and chopped 1 red onion, chopped 1 C. crumbled feta cheese

1 (2 oz.) can black olives, drained 1/4 C. chopped fresh parsley 1 tbsp lemon juice 1/2 tsp dried oregano 1/2 tsp lemon pepper

Directions 1. Boil your pasta in water and salt for 9 mins then remove all the liquids. 2. Get a bowl, mix: lemon pepper, artichokes, oregano, lemon juice, tomatoes, pasta, parsley, cucumbers, olives, feta, and onions. 3. Stir the contents, place a covering on the bowl, and put everything in the fridge for 2 hrs. 4. Top the salad with the artichoke liquid and serve. 5. Enjoy.

12

Artisan Orzo from Greece

Greek

Burgers

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 318 kcal Fat 21.9 g Carbohydrates 3.6g Protein 25.5 g Cholesterol 123 mg Sodium 800 mg

Ingredients 1 lb. ground turkey 1 C. crumbled feta cheese 1/2 C. kalamata olives, pitted and sliced 2 tsps dried oregano

ground black pepper to taste

Directions 1. Get a bowl, combine: pepper, turkey, oregano, feta, and olives. Shape this into burgers and then grill each one for 6 mins. 2. Flip the patty and cook it for 7 more mins. 3. Enjoy.

Greek Burgers

13

CHICKEN

Soup

Prep Time: 25 mins Total Time: 1 hr 5 mins Servings per Recipe: 16 Calories 124 kcal Fat 6.6 g Carbohydrates 9.1g Protein 7.8 g Cholesterol 110 mg Sodium 1237 mg

Ingredients 8 C. chicken broth 1/2 C. fresh lemon juice 1/2 C. shredded carrots 1/2 C. chopped onion 1/2 C. chopped celery 6 tbsps chicken soup base 1/4 tsp ground white pepper

1/4 C. margarine 1/4 C. all-purpose flour 1 C. cooked white rice 1 C. diced, cooked chicken meat 16 slices lemon 8 egg yolks

Directions 1. Get the following boiling: white pepper, chicken broth, soup base, celery, lemon juice, onions, and carrots. 2. Set the heat to low and let the contents cook for 23 mins. 3. Begin heating the flour and butter while stirring and then add in the soup while continuing to stir and cook the mix for 12 more mins. 4. Now start whisking your eggs and then add in some soup while continuing to whisk. 5. Add the entire mix to your soup and also add the chicken and the rice. 6. When serving the soup top it with some pieces of lemon. 7. Enjoy.

14

Chicken Soup

Bean Salad I

(Cucumbers, Garbanzos, and Olives)

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

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

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

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

Bean Salad I

15

MOUSSAKA II

(Vegetarian Approved)

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

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

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

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 16

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

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

17

GREEK

Burgers II

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

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

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

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

18

Greek Burgers II

Greek

Rice

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

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

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

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

Greek Rice

19

EASIEST

Greek Chicken

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

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

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

Directions 1. 2. 3. 4.

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

22

Easiest Greek Chicken

Parsley

Pasta Salad

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

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

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

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

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

Parsley Pasta Salad

23

ORZO

Salad II

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

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

1/8 C. lemon juice salt and pepper to taste

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

24

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

Orzo Salad II

Greek

Falafel

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

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

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

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

Greek Falafel

25

LEBANESE

Chicken and Potatoes

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 592 kcal Carbohydrates 53.9 g Cholesterol 65 mg Fat 30.5 g Protein 26.7 g Sodium 81 mg

Ingredients 8 cut up chicken pieces 8 medium potatoes, peeled and quartered salt (your preferred amount) ground white pepper (your preferred amount)

4 cloves garlic, crushed 1/2 cup extra virgin olive oil one cup fresh lemon juice

Directions 1. Start this recipe by heating the oven to 425 degrees Fahrenheit or 220 degrees Celsius. 2. Now grab a nice sized container safe for baking and put your potatoes and chicken in it. You want to now add a good amount of white pepper and salt to the meat. 3. Now grab another container good for mixing, preferably a bowl, and combine the following items: juiced lemon, garlic, and olive oil. Take care to mix everything graciously and coat your meats with this seasoning. 4. Now you should take some aluminum foil and cover the dish containing the meats with it. 5. Place the meats into the oven for about 30 mins. 6. After 30 mins you want to remove the aluminum cover and increase the temperature of the oven to 475 degrees Fahrenheit or 245 degrees Celsius. 7. Continue to allow the potatoes and meat to bake until they are nice and brown and crispy. This should take about 30 more mins. 8. Allow food to cool and plate. 9. Enjoy.

26

Lebanese Chicken and Potatoes

Lebanese

Red Lentil Soup

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 276 kcal Carbohydrates 39.1 g Cholesterol 1 mg Fat 7g Protein 16.7 g Sodium 524 mg

Ingredients 6 cups chicken stock one lb red lentils 3 tbsps olive oil one tbsp minced garlic one large onion, chopped one tbsp ground cumin 1/2 tsp cayenne pepper

1/2 cup chopped cilantro 3/4 cup fresh lemon juice

Directions 1. Grab a nice sized pan and combine lentils and chicken stock. We want to get the lentils and chicken stock to a boiling state before proceeding. 2. Once the stock is boiling, lower the heating source to medium to low-ish level, and place a lid on the pan. 3. For 20 mins allow the lentils to lightly simmer. 4. Now let the lentils continue to simmer and grab a frying pan or skillet. 5. Place some olive oil in the pan and heat it with a medium to high level of heat. 6. Once the oil is hot combine onions and garlic. Fry these onions and garlic for approx. 3 mins. You will notice the onions become see through. 7. Once the onions and garlic are ready combine them with the lentils. 8. Also combine the lentils with some cayenne and cumin for extra tastiness. 9. Allow the lentils to keep cooking until you find them soft. The lentil cooking process should take ten mins. 10. Now for the final step we need a blender. Prep your blender and puree the soup. The puree can also be done by using a stick or wooden spoon. Make sure your soup is nice and smooth before adding lemon juice and some cilantro. Lebanese Red Lentil Soup

27

CHARD

Lentil Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 361 kcal Carbohydrates 50.7 g Cholesterol 0 mg Fat 14 g Protein 10.5 g Sodium 931 mg

Ingredients 8 cups water one cup large brown lentils, rinsed 4 cups thinly sliced Swiss chard 4 large potatoes, cut into cubes one cup freshly squeezed lemon juice 6 cloves garlic, crushed (or more (your

preferred amount)) one tbsp salt, or (your preferred amount) 1/2 cup olive oil

Directions 1. This next lentil based dish is great. Let’s start with a big cooking pot. Add some water to this pot, enough to cover your lentils, and get it boiling. 2. Once you have the water boiling we want to add the lentils and cook them for about 10 mins. After 10 mins of boiling you should notice your lentils are getting softer. 3. Once the lentils have been boiling for about 10 mins mix in your chards. We want to get the chards nice and soft. So let them boil for about 5 mins. 4. After the chards are soft. Combine everything with the potatoes and lower the heating temperature to a medium to low level and put a lid on the cooking pot. 5. Allow the contents to boil for twelve mins or until you find that the potatoes are soft. 6. Grab a bowl for mixing and combine some salt, lemon juice, and crushed garlic. Make sure to combine the contents evenly and then mix it in with the potatoes. 7. Allow the potatoes to continue simmering for about five more mins, given that they are already soft and basically done. 8. We now want to combine the potatoes with olive oil and increase the heating source to a high level for about 2 more mins. 9. Let the contents cool. Plate. Serve. Enjoy.

28

Chard Lentil Soup

Koosa

(Stuffed Zucchini)

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 330 kcal Carbohydrates 46.6 g Cholesterol 40 mg Fat 7g Protein 22.7 g Sodium 485 mg

Ingredients 6 large zucchinis one lb chopped top round steak one cup white rice one tsp ground nutmeg salt and ground black pepper (your preferred amount)

one (10.75 ounce) can tomato soup one (14.5 ounce) can stewed tomatoes

Directions 1. Let's begin with our zucchini. We want to take a knife and remove one end of each vegetable. 2. The end of the zucchini is removed to get access to the flesh. 3. Take a small spoon or scoop and take care to remove all the flesh. The important part is to keep the outside layer of the zucchini. You can discard the flesh or store it in the fridge for another dish (storage preferred). 4. Now grab a container good for mixing, possibly a bowl, and combine the following ingredients: black pepper, chopped steak, nutmeg, and rice. 5. Take the mixture and fill the zucchini shells with graceful care. Take care to leave some space for the expansion of the rice as it cooks (about one inch). 6. Grab a large cooking pot and put your stuffed veggies in it. Cover the veggies with stewed tomatoes and tomato soup. Place a lid over the cooking pot. 7. Bring the contents to a state of boiling and then immediately lower the temperature of the heating source to a medium to low level. Allow dish to cook for about 35 to 45 mins. 8. Allow contents to cool a bit. 9. Plate and serve.

Koosa

29

LEBANESE

Garlic Sauce II

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 1 Calories 123 kcal Carbohydrates 0.9 g Cholesterol 0 mg Fat 13.6 g Protein 0.1 g Sodium 165 mg

Ingredients one head garlic, minced one tbsp sea salt 1/2 cup fresh lemon juice

one cup vegetable oil one cup olive oil (not extra virgin)

Directions 1. For this recipe we will need a jar. The size of the jar should be a quart. 2. Combine the following items in the jar: olive oil, garlic, veggie oil, and juiced lemon. 3. Grab your immersion blender and begin to combine and stir the items until they become nice and thick. Make sure your blending apparatus is at the bottom of the jar. Continue mixing and stirring for 2 mins. 4. Take care to grab the contents which stick to the walls of the jar. Continue the blending process until the contents become mayo like. 5. Store and enjoy.

32

Lebanese Garlic Sauce II

Adas bil

Hamod

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 243 kcal Carbohydrates 39.8 g Cholesterol 0 mg Fat 2.6 g Protein 17 g Sodium 46 mg

Ingredients one tbsp olive oil 1/2 cup chopped onions one lb brown lentils 3 cloves garlic, minced one (16 ounce) package frozen whole leaf spinach one tbsp dried mint, crushed

salt (your preferred amount) 3/4 cup lemon juice

Directions 1. So to begin, we are going to need to cook some oil. 2. Get a large sized cooking pot and heat it up with a high level of heat. Once the pot is nice and hot add your oil to the pot and let it heat as well. Once the oil is ready to fry place in your onions. 3. Fry the onions until they caramelize this will take about 10-15 mins on a high heat level. 4. Once your onions have cooked add the following items to the frying oil: spinach, lentils, garlic, and mint. 5. Cover the lentils with about two inches of water. Make sure no piece of onion is stuck to the pot's bottom by stirring nicely. 6. Let the contents cook until you notice the water beginning to boil. 7. Once the water is boiling lower the heat to a medium to low level and let the lentils simmer for 20 mins. Remember to let the lentils cook while uncovered for maximum taste. 20 mins should be enough time to find that your lentils are soft. 8. Once the lentils are cooked add some salt and lower the heat a bit more. 9. Allow the soup to cool and then serve. 10. NOTE: If you find your soup becoming too thick this is okay. Just add a bit more water. This will occur usually during the simmer stage. Adas bil Hamod

33

SWEET POTATO

Wraps

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 356 kcal Carbohydrates 65.2 g Cholesterol 0 mg Fat 5.6 g Protein 11.4 g Sodium 888 mg

Ingredients 2 sweet potatoes, peeled and cut into bite-size pieces 2 tbsps extra virgin olive oil one cup broccoli florets one (15 ounce) can lentils, drained and rinsed one tbsp cumin one tsp garlic salt

one 1/2 tsps cayenne pepper, or (your preferred amount) 2 tomatoes, chopped 6 tbsps barbeque sauce, divided 6 whole wheat Lebanese-style pita bread rounds

Directions 1. Let’s begin this recipe by grabbing a cooking pot and filling it with water. 2. Combine the sweet potatoes with the water and heat everything over a high level of heat. Once the water has reached a boiling state lower the heating source to a medium to low level. Let the potatoes simmer for eight mins or until you find them soft. 3. Once the potatoes are soft remove them from the water. Grab a frying pan for the next step. Place the frying pan over a medium to high level of heat and add some olive oil. 4. Let the olive oil get hot and add your broccoli. Take care to continually stir the contents until you find your veggies are soft but firm. This should take about 5 mins of frying. 5. Grab lentils and the following items: sweet potatoes, cayenne pepper, salt, and cumin. Combine all the items with the broccoli and fry for five mins. 6. Once all the contents have been nicely heated combine the diced tomatoes and continue cooking for an additional three mins. 7. Now get your pita ready by adding one tbsp of barbeque sauce to it. 8. Take a cup of potatoes & lentil mixture and place it on the pita for wrapping. 9. If you need some help keeping your pita secured take care to fold up the bottom portion first and then the sides. Use a toothpick hold it all together. Plate and serve. 34

Sweet Potato Wraps

Cilantro

and Garlic Potatoes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 250 kcal Carbohydrates 33.4 g Cholesterol 0 mg Fat 11.8 g Protein 4.1 g Sodium 17 mg

Ingredients one quart oil for frying, or as needed 4 large potatoes, cubed one tsp vegetable oil 2 cups chopped fresh cilantro 4 cloves garlic, minced 1/2 tsp cumin

one tbsp fresh lemon juice salt (your preferred amount)

Directions 1. So to make these potatoes in the best possible way we are going to need either a deep fryer or a larger pot filled with oil. Use a thermometer and get the oil to a heat of 375 degrees Fahrenheit or 190 degrees Celsius. 2. Combine your potatoes with the hot oil and fry them until nice and brown and crispy. The frying process will take about eight mins. Once the potatoes are done frying. Take care to remove them from the oil and remove excess oils with a paper towel. 3. Grab another large frying pan and put some of the potato oil into it and get it hot and ready for frying by heating it over a medium level of heat. 4. Combine garlic and cilantro with the oil making sure to stir continuously. Fry everything down for 5 mins. 5. Combine your potatoes with the cilantro and the following: salt, juiced lemon, and cumin. Make sure all the potatoes are coated evenly. 6. Remove the potatoes from the heating source and let them cool before serving. 7. NOTE: After finishing the recipe you will be left with a large amount of oil. Either throw it away or store it in the fridge for re-use. The latter is recommended because you can use this oil in any of the recipes in this book calling for deep frying.

Cilantro and Garlic Potatoes

35

FRIED CAULIFLOWER

with Tahini Sauce

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 6 Calories 301 kcal Carbohydrates 9.1 g Cholesterol 0 mg Fat 29.2 g Protein 4.3 g Sodium 45 mg

Ingredients 1/3 cup tahini 2 cloves garlic, minced one tbsp chopped fresh parsley 1/4 cup water 1/4 cup fresh lemon juice

salt and pepper (your preferred amount) 6 cups vegetable oil for frying one head cauliflower, cut into florets

Directions 1. So let's start by making our sauce. To make the sauce combine the following: water, tahini, parley, and garlic. 2. Combine everything in a good dish for mixing. Continue to mix everything until your tahini sauce is completely smooth. 3. Take your smooth tahini sauce and add some salt according to your preference as well as pepper. Put the sauce to the side and move to the next step. 4. Grab a large frying pan or a deep fryer and fill it with oil. You want to get this oil to a temperature of 375 degrees Fahrenheit or 190 degrees Celsius. 5. Once you've gotten your oil hot and ready for frying take out half of your cauliflower and deep fry them until crispy. The florets should be fried for about eight minutes usually. 6. After frying, take care to remove florets from the oil and place them on paper towels to drain excess oils. 7. Now begin to fry the second half of florets. 8. Once all cauliflower has been fried serve it. Making sure to use our tahini sauce from earlier as a condiment. 9. Enjoy.

36

Fried Cauliflower with Tahini Sauce

Shakshouka

(Levantine Spicy Eggs)

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

Ingredients 3 tbsps olive oil 1 1/3 cups chopped onion 1 cup thinly sliced bell peppers, any color 2 cloves garlic, minced, or to taste 2 1/2 cups chopped tomatoes 1 tsp ground cumin

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

Directions 1. Cook onion, garlic and bell peppers in hot oil for about five minutes or until you see that the vegetables have softened up. 2. Add the mixture of chili pepper, tomatoes, salt, cumin and paprika into this pan before cooking it for another ten minutes. 3. Make space for eggs in the mixture and cook these eggs by covering the pan, and cooking it for five minutes or until the eggs are firm. 4. Serve.

Shakshouka

37

CLASSICAL

Turkish Chevre

Prep Time: 10 mins Total Time: 2 hrs 40 mins Servings per Recipe: 8 Calories 96 kcal Carbohydrates 1.7 g Cholesterol 18 mg Fat 7.6 g Protein 5g Sodium 119 mg

Ingredients 1 (8 ounce) log of fresh goat cheese (chevre) 1/2 tsp Urfa biber, or to taste

2 tbsps finely crushed cocoa nibs

Directions 1. Mix urfa biber and goat cheese (that has been placed at room temperature for about 30 minutes) in a bowl before wrapping it around a plastic to get it into log shape by placing it in the freezer for about one hour. 2. Coat cocoa nibs very thorough with this cheese before wrapping it up again to be chilled for one more hour. 3. Serve this after bringing this to room temperature. 

38

Classical Turkish Chevre

Dolmas

(Stuffed Grape Leaves)

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

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

1 tsp ground allspice 1 tsp ground cumin 1 (8 ounce) jar grape leaves, drained and rinsed

Directions 1. Cook onion in hot oil until tender before adding rice and hot water, and cooking all this for ten minutes or until the rice is cooked. 2. Turn the heat off and stir in tomato paste, allspice, currants, mint leaves, pine nuts, cinnamon, dill weed, allspice and cumin. 3. Place rinse grape leaves in warm water before cutting the stems and filling the center of leaf with cooked rice. 4. Fold it up and place in the pot having inverted plate at the bottom. 5. Add enough water to cover the dolmas and cook it over low heat for about 45 minutes. 6. Serve.

Dolmas

39

ROSEMARY

Olive Tapas

Prep Time: 10 mins Total Time: 12 hrs 10 mins Servings per Recipe: 4 Calories 201.7 Fat 20.5g Cholesterol 0.0mg Sodium 1156.0mg Carbohydrates 6.6g Protein 1.2g

Ingredients 1 pint good green olives (or both mixed) or 1 pint black olives ( or both mixed) 1/4 tsp kosher salt 1/2 tsp black peppercorns 3 bay leaves 3 sprigs fresh rosemary or 3 sprigs fresh thyme

1/2 tsp fennel seed, lightly crushed 4 -5 garlic cloves, cut in half lengthwise 1 pinch dried red pepper flakes (optional) 2 medium lemons, zested 3 tbsp extra virgin olive oil

Directions 1. In a bowl, add all the ingredients and mix till well combined. 2. Transfer into an airtight jar and refrigerate for about 12-24 hours.

42

Rosemary Olive Tapas

Nutty

Prep Time: 20 mins

Brie and Bread

Total Time: 25 mins Servings per Recipe: 10 Calories 533.2 Fat 23.1g Cholesterol 25.0mg Sodium 683.4mg Carbohydrates 64.7g Protein 18.4g

Ingredients 1 baguette bread, cut into 20 slices 20 tsp olive oil ½ lb brie cheese

10 tsp honey 20 walnuts

Directions 1. 2. 3. 4. 5.

Set your oven to 300 degrees F before doing anything else. Cut each bread slice with oil evenly. Place 1 Brie cheese slice over each bread slice. Spread honey over each slice evenly and top with walnut halves. Cook in the oven for about 4 minutes

Nutty Brie and Bread

43

BARCELONA STYLE

Almonds

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 472.4 Fat 41.8g Cholesterol 0.0mg Sodium 1420.4mg Carbohydrates 16.2g Protein 16.0g

Ingredients 1 tbsp coarse salt 1/2 tsp paprika ( Spanish smoked) 1 lb almonds, blanched

1 -3 tbsp olive oil

Directions 1. 2. 3. 4.

44

Set your oven to 400 degrees F before doing anything else. In a mortar and pestle or a coffee grinder, grind the salt and paprika till fine. In a cookie sheet, place the almonds and cook in the oven for about 5-10 minutes. Transfer the almonds in a bowl with oil and seasoning and toss to coat.

Barcelona Style Almonds

Spicy

Sherry Mushrooms (Champinones Al Ajillo)

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 230.9 Fat 20.7g Cholesterol 0.0mg Sodium 9.5mg Carbohydrates 7.5g Protein 4.1g

Ingredients 3 tbsp extra virgin olive oil ( Spanish preferred) 1/2 lb medium mushroom, stemmed, quartered 4 -6 garlic cloves, peeled and thinly sliced 2 -3 tsp fresh lemon juice 2 tbsp dry sherry 1/4 C. vegetable broth 1/2 tsp Spanish paprika

1/4 tsp crushed red pepper flakes salt, to taste fresh ground black pepper, to taste 1 tbsp fresh flat leaf parsley 2 lemon slices

Directions 1. In a large skillet, heat the oil and sauté the mushrooms for about 1 minute. 2. Add the garlic and sauté for about 1-2 minutes. 3. Add the remaining ingredients except the parsley and lemon slices and simmer for about 2 minutes. 4. Serve with a garnishing of the parsley alongside the lemon slices.

Spicy Sherry Mushrooms

45

GARLIC

Potatoes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 184.1 Fat 9.9g Cholesterol 7.6mg Sodium 215.4mg Carbohydrates 22.7g Protein 2.1g

Ingredients 3/4 lb salad potatoes 1/2 C. mayonnaise 3 garlic cloves, mashed to a paste or put through a garlic press

2 tbsp parsley, minced salt

Directions 1. 2. 3. 4.

46

In a pan of salted water, cook the potato till tender and then drain them. Peel the potatoes and cut into 3/4-inch chunks. In a bowl, mix together the mayonnaise, parsley, garlic and salt. Fold in the potato chunks and serve.

Garlic Potatoes

Classical

Spanish Tomato Tapas

Prep Time: 10 mins Total Time: 12 mins Servings per Recipe: 4 Calories 196.0 Fat 1.2g Cholesterol 0.0mg Sodium 331.4mg Carbohydrates 38.5g Protein 8.0g

Ingredients 4 slices French bread 2 ripe tomatoes, halved 1 garlic clove, finely chopped

2 tbsp Spanish olive oil

Directions 1. 2. 3. 4.

Set the broiler of your oven. Cook the bread slices under the broiler till golden brown from both sides. Rub each halved tomato over 1 bread slice evenly. Sprinkle with the garlic evenly and serve with a drizzling of the oil.

Classical Spanish Tomato Tapas

47

FISH AND CHIPS

from Barcelona

Prep Time: 13 hrs Total Time: 13 hrs 45 mins Servings per Recipe: 1 Calories 41.4 Fat 0.4g Cholesterol 23.6mg Sodium 669.7mg Carbohydrates 2.3g Protein 6.5g

Ingredients 1 1/4 lbs salt cod fish 5 C. unsalted potatoes ( riced or finely mashed) 1/2 C. finely chopped onion 1/3 C. finely chopped fresh parsley 4 tsp lemon juice 1/4 tsp nutmeg 1/4 tsp pepper

3 eggs, beaten oil ( for deep frying)

Directions 1. Rinse and soak the cod for about 12 hours or overnight in several changes of cold water, then drain well 2. In a pan of water, add the cod and bring to a boil. 3. Simmer for about 15 minutes and drain well, then keep aside to cool completely. 4. Discard the skin and bones. 5. In a food processor, add the cod and pulse till shredded finely. 6. In a bowl, add the shredded cod and remaining ingredients except the oil and mix till well combined. 7. With a dessert spoon, place a heaping spoon full of cod mixture. 8. With a second dessert spoon place the mixture over the first press and form a rounded oval allowing excess to fall back into the bowl. 9. Arrange onto a large tray and repeat with the remaining mixture. 10. Serve alongside the lemon and olives.

48

Fish and Chips from Barcelona

Classic

Dijon Potato Tapas

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 173.5 Fat 3.5g Cholesterol 2.5mg Sodium 101.5mg Carbohydrates 32.9g Protein 3.7g

Ingredients 3 lbs potatoes, peeled and cut into 1 inch cubes 1 tbsp Dijon mustard 1/3 C. mayonnaise 2 garlic cloves, finely chopped 1 tbsp fresh thyme, finely chopped

1 tsp black pepper ( freshly ground) 1/4 C. green onion, finely chopped

Directions 1. 2. 3. 4. 5.

In a pan of water, cook the potatoes till done completely and drain. Keep aside to cool completely. In a bowl, mix together the remaining ingredients except the green onion. Fold in the potatoes and green onion. Refrigerate for about 1 hour.

Classic Dijon Potato Tapas

49

PRAWN

Tapas Spanish Style

Prep Time: 5 mins Total Time: 13 mins Servings per Recipe: 6 Calories 285.0 Fat 11.6g Cholesterol 228.0mg Sodium 230.4mg Carbohydrates 3.7g Protein 30.7g

Ingredients 2 lb raw king prawns, peeled and butterflied 3 tbsp parsley, chopped 1 tsp chili flakes

4 tbsp olive oil 4 -6 garlic cloves, thinly sliced 4 -6 tbsp dry sherry

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Carefully, slit the prawns lengthwise but don't go all the way through and remove the vein. 3. In 6 small oven proof dishes, divide the prawns, garlic, chili flakes, sherry and olive oil. 4. Cook in the oven for about 8-12 minutes. 5. Serve with a sprinkle of the parsley alongside the crusty bread & lemon wedges. 

52

Prawn Tapas Spanish Style

Flame

Broiled Chicken

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 1 Calories 123.4 Fat 7.5g Cholesterol 29.3mg Sodium 183.6mg Carbohydrates 5.4g Protein 8.3g

Ingredients 1 lb boneless skinless chicken breast, cut into 1/2 inch pieces 1 C. mayonnaise 1 medium red pepper, finely chopped

1 clove garlic 1 tsp red pepper flakes

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

Soak 12 (8-inch) wooden skewers in water for about 30 minutes. Thread the chicken pieces onto presoaked skewers and in shallow baking dish. In a bowl, mix together the remaining ingredients and place over the skewers. Coat the chicken pieces with the marinade and refrigerate for about 30 minutes. Set the oven to broiler and arrange oven rack about 4-6-inches from heating element. Remove skewers from the refrigerator and discard the marinade. Arrange the skewers on the rack of a broiler pan. Cook under the broiler for about 10 minutes, flipping occasionally.

Flame Broiled Chicken

53

TRADITIONAL

Tomato Tapas (Tomates Rellenos)

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 6 Calories 53.3 Fat 2.6g Cholesterol 105.7mg Sodium 39.9mg Carbohydrates 3.8g Protein 3.9g

Ingredients 6 small tomatoes 3 eggs, hard-boiled, mashed 4 tbsp aioli salt, pepper

1 tbsp parsley, chopped olive oil

Directions 1. 2. 3. 4. 5.

54

Cut the tops off the tomatoes. Remove the core and seeds of the tomatoes with a spoon. In a bowl, mix together the parsley, eggs, aioli, salt and black pepper. Stuff the tomatoes with the parsley mixture and cover with the top slice. Drizzle with some olive oil and sprinkle with the black pepper.

Traditional Tomato Tapas

Sevilla

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 59.2 Fat 4.7g Cholesterol 0.0mg Sodium 174.8mg Carbohydrates 4.3g Protein 0.9g

Ingredients 1 lb plum tomato, cored seeded and cut into small dice ( ripe) 1/2 red onion, diced 1/4 C. capers, drained ( tiny)

2 tbsp extra virgin olive oil 1/4 tsp black pepper, coarsely ground 2 tbsp flat leaf parsley, chopped

Directions 1. In a bowl, mix together all the ingredients. 2. Keep aside for about 1 hour before serving.

Sevilla

55

REAL

Spanish Tapas

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 16 Calories 90.9 Fat 4.5g Cholesterol 79.3mg Sodium 30.0mg Carbohydrates 9.5g Protein 3.5g

Ingredients 3 tbsp olive oil 1 large onion, thinly sliced 3 medium potatoes, peeled and thinly sliced 2 garlic cloves, crushed 2 large red peppers, quartered, seeded and thinly sliced

6 large eggs, lightly beaten 1/2 tsp dried crushed red pepper flakes 1/4 C. flat leaf parsley, chopped

Directions 1. Set your oven to degrees 400 F before doing anything else. 2. In a large skillet, heat 2 tbsp of the oil on medium heat and cook the potatoes and onion for about 15 minutes, stirring occasionally. 3. Add peppers and garlic and cook for about 5 minutes. 4. Transfer the mixture into a bowl and keep aside for about 5 minutes. 5. Stir in the eggs, parsley and chili flakes and keep aside for about 5 minutes. 6. Place a 20cm square tin in the oven to heat for about 5 minutes. 7. Remove the tin from the oven and coat with the oil. 8. Place the egg mixture in the oven and cook in the oven for about 15-20 minutes. 9. Remove from the oven and keep aside for about 5 minutes. 10. Cut into desired sized squares and serve.

56

Real Spanish Tapas

Cilantro

Shrimp Tapas

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 935.4 Fat 19.3g Cholesterol 119.5mg Sodium 2126.8mg Carbohydrates 147.0g Protein 43.3g

Ingredients 1/4 C. extra virgin olive oil 3 canned jalapeno peppers, minced 3 garlic cloves, chopped 8 oz. fresh cooked shrimp, coarsely chopped

3 tbsp cilantro, chopped 1/2 tsp paprika salt 16 slices baguette

Directions 1. In a large skillet, heat the oil and sauté the garlic and jalapeño for about 1 minute. 2. Add the shrimp and cook for about 2 minutes. 3. Stir in the cilantro, paprika and salt and cook till heated through.

Cilantro Shrimp Tapas

57

HONEY

Mustard Chicken Breast Girona Style Tapas

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 261.0 Fat 15.3g Cholesterol 104.5mg Sodium 125.0mg Carbohydrates 17.7g Protein 13.9g

Ingredients 3 chicken breasts, cut in to bite sized pieces 3 eggs flour, sufficient to coat the chicken pieces 5 tbsp olive oil salt & freshly ground black pepper

HONEY MUSTARD SAUCE: 1/2 C. honey 1 tbsp Dijon mustard 1 tsp soy sauce

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

58

In a bowl, mix together the chicken and eggs. Add the flour and mix till well combined. In a large skillet, heat the oil and fry the chicken till golden from all the sides. Remove from the heat and season with the salt and black pepper. For sauce in a bowl, mix together all the ingredients. Pour the sauce over the chicken and serve.

Honey Mustard Chicken Breast Girona Style Tapas

Yummiest

Potato Tapas

Prep Time: 1 hr Total Time: 1 hr Servings per Recipe: 8 Calories 190.8 Fat 12.1g Cholesterol 139.5mg Sodium 81.3mg Carbohydrates 14.5g Protein 6.3g

Ingredients 2 large onions, chopped finely 5 tbsp olive oil 3 baking potatoes, like russets, peeled and cut into 1/4-inch cubes 1/4 tsp saffron thread

1/4 C. chicken broth 6 large eggs 1/2 C. thinly sliced scallion top salt & freshly ground black pepper

Directions 1. In a large nonstick skillet, heat 2 tbsp of the oil on medium heat and sauté the onion for about 20 minutes. 2. Remove from the heat and keep aside to cool completely. 3. In a pan of salted boiling water, coo the potatoes for about 8 minutes. 4. Drain well and keep aside to cool, then place into the bowl of the onion. 5. In a small bowl, crumble the saffron threads. 6. In a small pan heat the broth till hot. 7. Pour the hot broth over the saffron and keep aside for about 5 minutes. 8. In a large bowl, add the eggs, scallion greens, saffron mixture, salt and pepper and beat well. Fold in the onion and potato mixture. 9. In skillet, heat remaining 3 tbsp of the oil on medium-high heat and add the egg mixture, spreading potatoes evenly. 10. Reduce the heat to medium and cook the omelet for about 1 minute, stirring occasionally. 11. Shift the skillet so that 1/4 of omelet is directly over center of burner and cook for about 1 minute. 12. Shift the skillet 3 more times, cooking remaining fourths in the same way. 13. Center the skillet and cook omelet over low heat for about 4 minutes more. 14. Carefully, invert the omelet into the skillet. and cook for about 4 minutes. Yummiest Potato Tapas

59

CHEESY BEEF

& Potato Casserole

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 241.6 Fat 14.8g Cholesterol 77.3mg Sodium 486.7mg Carbohydrates 14.5g Protein 12.4g

Ingredients 1 lb potato, peeled, boiled until tender 2 tbsps butter 1 tsp salt 2 tsps olive oil 1 small onion, finely chopped 1/2 lb ground beef 1/4 tsp pepper

1 medium egg, beaten 2 oz. gruyere cheese, grated

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

Set your oven to 350 degrees F before doing anything else and grease a casserole dish. In a bowl, add the boiled potatoes, butter and salt and mash completely. Heat a skillet and stir fry the beef, onion and pepper for about 5 minutes. Drain the excess liquid and fat from the beef mixture. Place the half of the potato mixture in the bottom of prepared casserole dish evenly. Place the beef mixture and then topped with the remaining potato mixture evenly. With the back of a spatula, smooth the surface of the potato mixture. Brush the top of the potato mixture with the beaten egg and sprinkle with the cheese evenly. 9. Cook in the oven for about 30 minutes.

62

Cheesy Beef & Potato Casserole

Almond

Paste Dates

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 20.8 Fat 0.0g Cholesterol 0.0mg Sodium 0.1mg Carbohydrates 5.5g Protein 0.1g

Ingredients 24 dates 2 drops green food coloring 2/3 C. marzipan (almond paste)

2 tsps powdered sugar

Directions 1. 2. 3. 4.

Remove the pit of each date by cutting it lengthwise. In a bowl, add the almond paste and food coloring and stir to combine. Stuff the dates with the almond paste mixture. Serve with a sprinkling of the powdered sugar.

Almond Paste Dates

63

SWEET & SOUR

Lamb with Pear

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 350.0 Fat 19.6g Cholesterol 86.4mg Sodium 96.6mg Carbohydrates 23.4g Protein 21.0g

Ingredients 2 1/2 lbs lamb, cubed 3 tbsps butter 1/2 tsp ground cinnamon 3 C. water 1/4 C. sugar 16 prunes, soaked and drained 2 tbsps raisins

2 tbsps almonds 1 pear, peeled and cubed 1/4 C. orange juice 1 tsp orange blossom water ( mazhar)

Directions 1. In a heavy-bottomed pan, melt the butter on low heat and stir fry the lamb for about 5 minutes. 2. Stir in the sugar, cinnamon and water and increase the heat to medium. 3. Simmer for about 40 minutes. 4. Stir in the remaining ingredients except the orange juice and simmer for about 15 minutes more. 5. Stir in the orange juice and serve immediately.

64

Sweet & Sour Lamb with Pear

Chicken,

Chickpeas & Rice Soup

Prep Time: 5 mins Total Time: 2 hrs 5 mins Servings per Recipe: 6 Calories 160.5 Fat 6.9g Cholesterol 70.1mg Sodium 156.4mg Carbohydrates 12.1g Protein 12.0g

Ingredients 4 chicken drumsticks, skinless 1 medium brown onion, finely diced 200 g canned chick-peas, rinsed & drained 2 1/2 liters water 2 inches cinnamon sticks 1/2 lemon, juice of

1 large egg yolk, beaten 1/4 C. fresh parsley, finely chopped 2 -3 tsps olive oil 1 1/2 tbsps basmati rice salt & pepper

Directions 1. In a large pan, heat the oil and sauté the onion till soft. 2. Stir in the chicken and cinnamon sticks and stir fry for about 8 minutes. 3. Stir in the salt, black pepper and water and bring to a boil. 4. Reduce the heat to medium and simmer, covered for about 75 minutes. 5. Remove the chicken from the pan and let it cool slightly. 6. Remove the chicken from its bones and add in it to the pan with the chickpeas. 7. Simmer, covered for about 15 minutes. 8. Stir in the rice and seasoning if required and simmer, covered for about 15 minutes. 9. In a bowl, add the egg yolk, lemon juice and a few tsps of the broth and beat well. 10. Slowly, add the egg yolk mixture, stirring continuously and simmer for about 1 minute. 11. Stir in the parsley and serve hot.

Chicken, Chickpeas & Rice Soup

65

SAFFRON CHICKEN

& Olives Stew

Prep Time: 10 mins Total Time: 1 hr 3 mins Servings per Recipe: 4 Calories 420.5 Fat 21.7g Cholesterol 152.9mg Sodium 715.0mg Carbohydrates 6.3g Protein 49.2g

Ingredients 2 tbsps olive oil 2 lbs boneless skinless chicken breasts, cubed 1 tbsp butter 4 garlic cloves, minced 1 tsp saffron, crumbled 1 bunch cilantro, finely chopped

1 C. water 8 oz. kalamata olives, pitted 1 lemon, juiced salt & freshly ground black pepper

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

66

In a large pan, heat the oil and stir fry the chicken for about 10 minutes. Stir in the butter, saffron, cilantro and garlic and cook for about 10 minutes. Stir in the water and bring to a boil and reduce the heat. Simmer for about 25 minutes. Stir in the lemon juice and olives and simmer for about 8 minutes more. Season with the required amount of the salt and black pepper and remove from heat. This stew will be great when served with rice or couscous.

Saffron Chicken & Olives Stew

Chicken

with Chickpeas

Prep Time: 5 mins Total Time: 55 mins Servings per Recipe: 4 Calories 219.0 Fat 4.0g Cholesterol 7.2mg Sodium 664.6mg Carbohydrates 34.2g Protein 11.5g

Ingredients 8 chicken legs 1 small onion, chopped finely 4 garlic cloves, crushed 1/2 tsp ras el hanout spice mix 1/4 tsp harissa 2 allspice berries 2 tsps tomato paste

400 g chickpeas, drained 2 pints chicken stock

Directions 1. 2. 3. 4. 5.

In a large pan, heat the 2 tbsps of oil and sauté the onion till tender. Stir in the chicken and stir fry for about 10 minutes. Stir in the tomato puree, garlic, harissa, spices and salt and cook for about 2 minutes. Stir in the broth and bring to a boil and simmer for about 30 minutes. Stir in the chickpeas and simmer for about 10 minutes.

Chicken with Chickpeas

67

BROAD BEANS

in Spicy Sauce

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 4 Calories 277.7 Fat 10.8g Cholesterol 0.0mg Sodium 1140.1mg Carbohydrates 33.1g Protein 14.2g

Ingredients 1 kg broad bean, in the pod 1 bunch fresh cilantro, chopped 6 garlic cloves, minced 3-4 tbsps olive oil 1 tsp paprika 1/4 tsp cayenne 1/8 tsp black pepper

salt, to taste 1 -1 1/2 tsps vinegar 600 ml water

Directions 1. Trim the broad beans and remove the strings but leave the beans in their pod and then cut into 1-inch pieces. 2. In a heavy-bottomed pan, sauté the beans and garlic for about 2 minutes. 3. Stir in remaining ingredients and simmer, covered for about 25-30 minutes. 4. Simmer till desired thickness of sauce.

68

Broad Beans in Spicy Sauce

Pasta

with Chicken & Eggs

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 6 Calories 918.7 Fat 43.7g Cholesterol 279.3mg Sodium 473.8mg Carbohydrates 73.5g Protein 54.1g

Ingredients 1 whole chicken 3/4-1 C. canned chick-peas 2 tbsps ghee 1/4 tsp black pepper 1/2-3/4 tsp cinnamon 1 tsp tomato puree, concentrate 2 onions, chopped finely 1 -2 garlic clove, minced

1/2 tsp ras el hanout spice mix salt 3 -4 eggs 500 g orzo pasta 1 chicken stock cube olive oil

Directions 1. In a large pan, melt the ghee and stir fry the chicken, onions, ras el hanout, cinnamon and black pepper for about 10 minutes. 2. Stir in the chickpeas, tomato puree, chicken cube and required amount of water that covers the mixture and cook, covered on medium heat for about 90 minutes. 3. Meanwhile in a heatproof bowl, mix together pasta, 1/2 C. of water and a little bit of oil. 4. Arrange the bowl in the steamer and steam for about 15 minutes. 5. Remove from the steamer and use a little water to separate the pasta. 6. In a pan of the water, hard boil the eggs and then peel and half them. 7. In another large pan, add the pasta and gradually, add sauce from chicken mixture and cook till the pasta is done completely. (The mixture should be moist) 8. Transfer the pasta into the serving platter. 9. Top with the chicken pieces, followed by egg halves and remaining pan sauce. 10. Serve with the crusty bread and green salad.

Pasta with Chicken & Eggs

69

SEMOLINA

& Seeds Bread

Prep Time: 2 hrs Total Time: 2 hrs 35 mins Servings per Recipe: 1 Calories 18656.0 Fat 1800.5g Cholesterol 554.9mg Sodium 4767.1mg Carbohydrates 562.0g Protein 107.9g

Ingredients 3 1/2 C. fine semolina 1 1/4 C. strong white bread flour 2 C. water, room temp. plus extra 4 fluid oz. sunflower oil 7 g fast action yeast 1 large egg, beaten 2 tsps sugar

2 tsps salt 2 large egg yolks, beaten 2 -3 tbsps sesame seeds 1 tbsp nigella seeds

Directions 1. 2. 3. 4. 5.

Grease a large round metal pan. In a larger bowl, mix together the flour, semolina, sugar, yeast and salt. With your hand, make a well in the center. Add the oil, egg and required amount of water and mix till a soft dough forms. With your hands, knead the dough for about 30 minutes, adding more water occasionally if required. 6. Fold in the nigella seeds and with wet hands shape the dough into a ball. 7. Transfer the dough into prepared pan, pressing gently downwards. 8. Place some extra semolina on top evenly and keep aside, covered with the kitchen towel till rises to double in size. 9. Set your oven to 355 degrees F and arrange the rack in the upper 1/3 of the oven. 10. Coat the top of the dough with the beaten egg yolks and top with sesame seeds evenly. 11. With a skewer, make 1 hole in the center of the dough and 5 about 1-inch from the edges. 12. Cook in the oven for about 35 minutes. 13. Remove from the oven and let it cool for about 5 minutes before removing from the pan.

72

Semolina & Seeds Bread

Sweet

Mini Treat

Prep Time: 1 hr Total Time: 1 hr Servings per Recipe: 1 Calories 87.0 Fat 5.0g Cholesterol 0.7mg Sodium 2.7mg Carbohydrates 9.6g Protein 2.0g

Ingredients 4 C. ground almonds 1 1/4 C. sugar 1 tbsp butter 1/2 tsp orange blossom water (mazhar) 3 tbsps corn flour, for dusting food coloring, of choice For Decoration

3 tbsps sugar, for rolling glace cherries

Directions 1. In a food processor, add the sugar, almonds, butter and mazhar and pulse till a firm paste forms. 2. Divide the paste in 3 portions. 3. In a bowl, add 2 portions of the paste and food coloring and mix well. 4. Dust a smooth surface with the corn flour. 5. Roll all three portions on a floured surface into a sausage shape. 6. Cut the sausages into diamond shaped little pieces. 7. Press 1 cherry in the center of each diamond and serve in tiny sweet cases.

Sweet Mini Treat

73

FLUFFY EGG

& Semolina Pancake

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 235.1 Fat 7.2g Cholesterol 279.0mg Sodium 489.2mg Carbohydrates 29.3g Protein 11.1g

Ingredients 6 eggs 1/2 tsp salt 4 -5 tsps vanilla flavoring 5 tbsps self raising flour 2 tbsps fine semolina 1 tsp baking powder

To serve 1/4-1/2 C. honey

Directions 1. In a large blender, add all the ingredients and pulse till a thick and bubbly mixture forms. 2. Heat a greased skillet on low heat and add the mixture evenly. 3. Cook for about 15 minutes and carefully change the side and cook for about 15 minutes more. 4. Meanwhile warm the honey till melted slightly. 5. Transfer the pancake into a serving platter and cut into equal sized wedges. 6. Serve warm with a drizzling of the honey.

74

Fluffy Egg & Semolina Pancake

Kushari I

(Rice, Macaroni, Lentils) (‫)ىرشك‬

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 469 kcal Fat 7.9g Cholesterol 0mg Sodium 187mg Carbohydrates 80.7g Protein 17.1g

Ingredients 3/4 C. brown lentils 4 C. water 3/4 C. uncooked long grain rice 1 C. elbow macaroni 2 tbsp vegetable oil 2 large onions, diced 4 cloves garlic, minced

1 (15.5 oz.) can diced tomatoes 1/4 tsp red pepper flakes, or to taste salt and pepper to taste

Directions 1. Bring a mixture of water and lentils to boil, and cook for 25 minutes over medium heat before stirring in rice and cooking for another 25 minutes to get the rice tender. 2. Now cook macaroni in boiling salty water for 8 minutes and drain. 3. Cook onion and garlic in hot oil for a few minutes, and stir in tomatoes, red pepper flakes, pepper and salt before cooking all this for 20 more minutes separately. 4. Now combine everything in a serving dish. 5. Enjoy.

Kushari I

75

KUSHARI II

(Rice, Macaroni, Lentils) (‫)ىرشك‬

Prep Time: 15 mins Total Time: 1 hr 50 mins Servings per Recipe: 12 Calories 359 kcal Fat 3.4g Cholesterol 0mg Sodium 677mg Carbohydrates 69.2g Protein 12.4g

Ingredients 1 tbsp vegetable oil 2 C. uncooked white rice 3 C. water 1 tsp salt 1 (16 oz.) package uncooked elbow macaroni 1 C. beluga lentils, soaked in water 1/2 tsp salt 1 tbsp vegetable oil 5 onions, minced 2 cloves garlic, minced

3 tbsp distilled white vinegar 4 ripe tomatoes, diced 1/2 C. tomato paste 1 1/2 tsps salt 1 tsp ground black pepper 2 1/2 tsps ground cumin 1/4 tsp cayenne pepper

Directions 1. Cook rice in oil for three minutes and stir in water and salt before bringing all this to boil and cooking on low heat for 25 minutes or until the rice gets soft. 2. Now cook macaroni in boiling salt water for 8 minutes and drain. 3. Soak your lentils in water for thirty minutes and then cook them in boiling water for 20 minutes or until tender. 4. Cook onion in hot oil for 15 minutes and then stir in garlic before cooking for another minute. Place half of the mix to the side. 5. Combine half of your onions with: diced tomatoes, tomato paste, black pepper, 2 1/2 tsps salt, cumin, and cayenne. Bring all this to a boil and then cook on low heat for 12 minutes. 6. Place rice, macaroni and lentils on a serving plate before placing the remaining browned onions and tomato sauce on top.

76

Kushari II

Lentils

(‫)سدعلا ةبروش‬

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 196 kcal Fat 0.9g Cholesterol < 1mg Sodium 316mg Carbohydrates 34.3g Protein 13.3g

Ingredients 3 C. water 1 C. red lentils 1 roma tomato, quartered 1 carrot, quartered 1 small onion, quartered 4 cloves garlic, quartered 1/4 cube chicken bouillon

1 C. water 2 tsps ground cumin 1/2 tsp sea salt 1/2 tsp cracked black pepper 1/4 tsp ground coriander

Directions 1. Cook lentils, tomato, garlic, carrots, 3 C. of water, onion and chicken bouillon for 25 minutes over medium heat and blend this mixture in a blender until smooth before stirring in water, coriander, cumin, pepper and sea salt, and cooking over medium heat until warm. 2. Enjoy with cooked basmati rice.

Lentils

77

FAVA BEANS

(‫)سمدم لوف‬

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 242 kcal Fat 14.3g Cholesterol 0mg Sodium 500mg Carbohydrates 22g Protein 9.7g

Ingredients 1 tbsp olive oil 1 medium onion, diced 1 (15 oz.) can fava beans, drained 1 lemon, juiced 1/3 C. tahini

5 cloves garlic, crushed salt and pepper to taste

Directions 1. Cook onion in hot oil for a few minutes and stir in beans, lemon juice and tahini before cooking everything for another few minutes. 2. Finally add in some salt and pepper before serving. 3. Enjoy.

78

Fava Beans

Moroccan Tagine

Prep Time: 2 hrs Total Time: 2 hrs 20 mins Servings per Recipe: 6 Calories 265 kcal Carbohydrates 44.7 g Cholesterol 20 mg Fat 4.3 g Protein 14.1 g Sodium 878 mg

Ingredients 1 tbsp olive oil 2 skinless, boneless chicken breast halves - cut into chunks 1/2 onion, chopped 3 cloves garlic, minced 1 small butternut squash, peeled and chopped 1 (15.5 ounce) can garbanzo beans, drained and rinsed 1 carrot, peeled and chopped

1 (14.5 ounce) can diced tomatoes with juice 1 (14 ounce) can vegetable broth 1 tbsp sugar 1 tbsp lemon juice 1 tsp salt 1 tsp ground coriander 1 dash cayenne pepper

Directions 1. Cook onion, garlic and chicken over hot olive oil in a pan for about 15 minutes or until you see that it is brown. 2. Now put squash, carrot, tomatoes, garbanzo beans, broth, sugar, and lemon into it before adding some salt, cayenne pepper and coriander for taste. 3. Bring all this to boil before cooking it over low heat for about 30 minutes or until the vegetables are tender.

Moroccan Tagine

79

MOROCCAN

Chicken

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 286 kcal Carbohydrates 27.9 g Cholesterol 67 mg Fat 3.7 g Protein 36 g Sodium 2128 mg

Ingredients 1 pound skinless, boneless chicken breast meat - cubed 2 tsps salt 1 onion, chopped 2 cloves garlic, chopped 2 carrots, sliced 2 stalks celery, sliced 1 tbsp minced fresh ginger root 1/2 tsp paprika 3/4 tsp ground cumin 1/2 tsp dried oregano

1/4 tsp ground cayenne pepper 1/4 tsp ground turmeric 1 1/2 C. chicken broth 1 C. crushed tomatoes 1 C. canned chickpeas, drained 1 zucchini, sliced 1 tbsp lemon juice

Directions 1. Cook chicken in a pan after adding salt and brown in it until you see that is cooked through. 2. Using the same pan; cook celery, garlic, onion and carrot before adding ginger, turmeric, cayenne pepper, paprika, cumin and oregano into it. 3. Add broth as well as tomatoes after cooking it for one minute. 4. Now put the cooked chicken into this pan and cook it over low heat for 10 minutes. 5. At last, put chickpeas and zucchini into the pan and cook it for about 15 minutes or until tender. 6. Pour some lemon juice over everything before serving.

82

Moroccan Chicken

Moroccan Inspired Yam Stew

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 379 kcal Carbohydrates 46.8 g Cholesterol 0 mg Fat 19.6 g Protein 9.6 g Sodium 447 mg

Ingredients 2 tbsps olive oil 3 C. chopped yams 2 large onions, chopped 2 C. chopped cabbage 2 tomatoes, chopped 6 tbsps flaked coconut 3 cloves garlic, minced 3 C. tomato juice 1 C. apple juice 1 tsp ground ginger

1/4 tsp cayenne pepper 1 pinch salt 1 large green bell pepper, chopped 1/2 C. peanut butter

Directions 1. Cook garlic, tomatoes, onions, cabbage, yams and coconut in hot oil for about 10 minutes. 2. Add some apple juice, ginger, salt, cayenne pepper and tomato juice into the vegetables and cook this for another 1 hour at medium heat. 3. Now add some peanut butter and bell pepper into this mixture, and cook all this for another 30 minutes to melt down the peanut butter. 4. Serve.

Moroccan Inspired Yam Stew

83

MOROCCAN

Tagine II

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 4 Calories 394 kcal Carbohydrates 42.7 g Cholesterol 71 mg Fat 14.5 g Protein 26.4 g Sodium 68 mg

Ingredients 1 tbsp olive oil 2 large onions, peeled and sliced into rings 2 pounds lamb meat, cut into 1 1/2 inch cubes 1 tsp ground cumin 1 tsp ground coriander seed 1 tsp ground ginger 1 tsp ground cinnamon salt to taste 1 tsp ground black pepper

4 pears - peeled, cored and cut into 1 1/2 inch chunks 1/2 C. golden raisins 1/2 C. blanched slivered almonds

Directions 1. Cook onion in hot oil before adding lamb meat and cooking it until brown. 2. Add cinnamon, cumin, salt, coriander, pepper and ginger into it before pouring in enough water to cover the meat. 3. Now cook it covered for two full hours. 4. Now add almonds, pears and golden raisins into it before cooking it for another 5 minutes. 5. Serve.

84

Moroccan Tagine II

Moroccan

Chickpea Stew

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 476 kcal Carbohydrates 96.1 g Cholesterol 0 mg Fat 6.5 g Protein 15.7 g Sodium 1263 mg

Ingredients 1 tbsp olive oil 1 small onion, chopped 2 cloves garlic, minced 2 tsps ground cumin 2 tsps ground coriander 1/2 tsp cayenne pepper, or to taste 1 tsp garam masala 1/2 tsp curry powder 1 pinch salt 3 potatoes, cut into 1/2-inch cubes

1 (14.5 ounce) can diced tomatoes, undrained 1 C. tomato sauce 1 C. golden raisins water, or enough to cover 1 (14.5 ounce) can chickpeas, drained and rinsed 1 bunch kale, ribs removed, chopped 1/2 C. chopped fresh cilantro

Directions 1. Cook onions and garlic in hot oil for about 7 minutes before adding garam masala, salt, cayenne pepper and curry powder into it. 2. Cook for another one minute before adding potatoes, raisins, tomato sauce and some finely sliced tomatoes into it. 3. Pour water into everything before cooking it over medium heat for 15 more minutes. 4. Now add chickpeas and kale into this mixture, and cook it over low heat for an additional three minutes. 5. Sprinkle some cilantro over this prepared stew before serving.

Moroccan Chickpea Stew

85

MOROCCAN

Potato Bean Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 198 kcal Carbohydrates 25.9 g Cholesterol 8 mg Fat 8.1 g Protein 6.7 g Sodium 1167 mg

Ingredients 6 C. water 1 (15 ounce) can kidney beans 3 tbsps olive oil 2 onions, chopped 2 potatoes, peeled and cubed 3 tbsps chicken bouillon powder 1/2 tsp ground turmeric 1/2 tsp ground black pepper 1/2 tsp ground white pepper 1/2 tsp cayenne pepper(optional) 2 tsps curry powder

2 tbsps soy sauce 1/2 C. whole milk 1/2 C. half-and-half 1/2 C. dry potato flakes 1/4 C. chopped green onions

Directions 1. Bring the mixture of white beans and water to a boil before turning the heat down to low and cooking it for another 15 minutes. 2. Now cook onions in hot olive oil until brown. 3. Put potatoes, fried onions, turmeric, black pepper, chicken soup base, cayenne pepper, curry powder, white pepper, and soy sauce into the beans, and cook for another 15 minutes or until you see that the potatoes are tender. 4. At last, put whole milk, half and half cream, and instant potato flakes into it before bringing all this back to boil. 5. You can garnish this soup with green onions and some chopped chives. 6. Serve.

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Moroccan Potato Bean Soup

Quick

Moroccan Couscous

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 8 Calories 265 kcal Carbohydrates 38.6 g Cholesterol 5 mg Fat 10.3 g Protein 6.6 g Sodium 208 mg

Ingredients 2 C. water 1 C. pearl (Israeli) couscous 1 tbsp olive oil 1/2 C. chopped yellow onion 1 shallot, chopped 6 cloves garlic, quartered 1/2 C. golden raisins 1/2 C. chopped oil-packed sun-dried tomatoes 1/2 C. slivered almonds

1/2 tsp kosher salt 1/4 tsp ground black pepper 3 tbsps lemon juice 1 tbsp butter, softened

Directions 1. Add couscous into the boiling hot water and cook this for about 15 minutes or until all the water is absorbed the couscous that you have added. 2. Cook onion, shallot and garlic in hot oil for about 20 minutes before adding tomatoes and almonds, and cooking it for five more minutes. 3. Now add cooked couscous into it and cook it for five minutes before adding salt, lemon juice and pepper for taste. 4. Combine some butter before serving.

Quick Moroccan Couscous

87

MOROCCAN

Meat Pie

Prep Time: 20 mins Total Time: 1 hr 10 ins Servings per Recipe: 4 Calories 569 kcal Carbohydrates 49.2 g Cholesterol 65 mg Fat 31.6 g Protein 22.6 g Sodium 1159 mg

Ingredients 1 sweet potato, diced 1 1/4 C. water 1/4 yellow onion, chopped 3 cloves garlic, minced 1 (.87 ounce) package dry brown gravy mix 1/2 tsp ground cumin 1/2 tsp ground cinnamon 1/2 tsp curry powder 1/2 tsp ground ginger 1/2 tsp ground black pepper

1/2 tsp ground turmeric 1/2 tsp salt 1 C. shredded leftover pot roast 1/2 C. peas 1/2 C. frozen corn 1 frozen deep-dish pie crust 1/2 C. crumbled feta cheese

Directions 1. Set your oven at 400 degrees F before doing anything else. 2. Cook sweet potato in boiling water for about 15 minutes at medium heat. 3. Now bring the mixture of onion, garlic and water to boil, and after turning the heat down to low, cook for five minutes or until the onion softens up. 4. Now add gravy mix, cumin, peas, ginger, black pepper, turmeric, salt leftover pot, cinnamon, roast, sweet potatoes, curry powder and corn into the pan, and cook for five minutes before pouring this into the pie crust. 5. Put some cheese over it before baking it for about 25 minutes or until the top start to turn golden brown in color.

88

Moroccan Meat Pie

Moroccan

Peach Roasted Chicken

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 567 kcal Carbohydrates 19.1 g Cholesterol 130 mg Fat 34.9 g Protein 42.9 g Sodium 603 mg

Ingredients 1/4 C. margarine or butter 1/4 C. honey 1 tsp rose water 1 tsp salt ground black pepper to taste 4 pounds bone-in chicken pieces, with skin

1 pound fresh peaches, pitted and sliced 1 tbsp white sugar 1/2 C. toasted slivered almonds (optional)

Directions 1. Set your oven at 425 degrees F before doing anything else. 2. Heat the mixture of margarine, pepper, honey, salt and rose water in the microwave for about 30 seconds to melt down the margarine. 3. Now pour this mixture over chicken in a baking dish and mix it well. 4. Bake this in the preheated oven for about 15 minutes before turning the temperature down to 350 degrees F and baking it for another 20 minutes after adding peaches and sugar into it. 5. Place chicken in a serving dish of your choice. 6. Serve.

Moroccan Peach Roasted Chicken

89

SPANISH

Moroccan Fish

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 529 kcal Carbohydrates 23.4 g Cholesterol 139 mg Fat 10.2 g Protein 83.2 g Sodium 736 mg

Ingredients 1 tbsp vegetable oil 1 medium onion, chopped 1 clove garlic, finely chopped 2 red bell pepper, seeded and sliced into strips 1 large carrot, thinly sliced 3 tomatoes, chopped 4 olives, chopped 1 (15 ounce) can garbanzo beans, drained and rinsed 1/4 C. fresh parsley, chopped

3 tbsps paprika 4 tbsps ground cumin 1 tsp cayenne pepper 2 tbsps chicken bouillon granules Salt to taste 5 pounds tilapia fillets

Directions 1. Cook onion and garlic in hot oil for about five minutes before adding bell peppers, carrots, garbanzo beans, tomatoes and olives, and cook for five more minutes. 2. Now add chicken bouillon, parsley, cayenne, paprika, salt and cumin before adding fish on top of all this and enough water to cover the vegetables. 3. Turn the heat down to low and cook for another 40 minutes. 4. Serve.

92

Spanish Moroccan Fish

Sweet and Nutty Moroccan Couscous

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 6 Calories 442 kcal Carbohydrates 68.2 g Cholesterol 25 mg Fat 14.8 g Protein 10.5 g Sodium 164 mg

Ingredients 2 C. vegetable broth 5 tbsps unsalted butter 1/3 C. chopped dates 1/3 C. chopped dried apricots 1/3 C. golden raisins

2 C. dry couscous 3 tsps ground cinnamon 1/2 C. slivered almonds, toasted

Directions 1. Bring the vegetable broth to boil before adding butter, raisins, apricots and dates into it, and boiling it for three full minutes. 2. Combine this with couscous after turning off the heat and then let it stand covered for about 5 minutes. 3. Just before you serve, add cinnamon and toasted almonds. 4. Enjoy.

Sweet and Nutty Moroccan Couscous

93

TEMPEH KABOBS

with Moroccan Couscous

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 6 Calories 554 kcal Carbohydrates 22.7 g Cholesterol 125 mg Fat 37.6 g Protein 32.2 g Sodium 280 mg

Ingredients 2 pounds ground lamb 1 C. raisins 5 ounces goat cheese 1/3 C. mayonnaise 1 red onion, finely chopped 2 cloves garlic, finely chopped 2 tbsps chopped fresh cilantro 3/4 tbsp ground cayenne pepper

1/2 tsp ground cumin 1/2 tsp ground coriander salt to taste coarsely ground black pepper to taste

Directions 1. At first you need to set a grill or grilling plate to medium heat and put some oil before starting anything else. 2. Combine ground lamb, ground coriander, raisins, mayonnaise, red onion, garlic, cilantro, goat cheese, cayenne pepper, cumin, salt and black pepper in a bowl of your choice. 3. Divide this evenly into six even portions and pierce this into skewers. 4. Put these on the preheated grill and cook it for about 4 minutes each side or until you see that the cheese has melted completely. 5. Serve. 6. NOTE: If using a grilling plate instead of grill, then adjust the cooking time of the meat so that everything is fully cooked through.

94

Tempeh Kabobs with Moroccan Couscous

Moroccan

Mashed Potatoes

Prep Time: 16 mins Total Time: 36 mins Servings per Recipe: 32 Calories 103 kcal Carbohydrates 21.3 g Cholesterol 0 mg Fat 1.4 g Protein 1.8 g Sodium 224 mg

Ingredients 10 large baking potatoes, peeled and cubed 3 tbsps olive oil, or as needed 1 onion, diced 1 tbsp ground turmeric 1 tbsp salt, or to taste 2 tsps ground black pepper 1/2 tsp ground cumin 10 large baking

potatoes, peeled and cubed 3 tbsps olive oil, or as needed 1 onion, diced 1 tbsp ground turmeric 1 tbsp salt, or to taste 2 tsps ground black pepper 1/2 tsp ground cumin

Directions 1. Place potatoes in boiling water and cook until tender, about twenty minutes. 2. Cook onion in hot oil for about six minutes or until lightly browned. 3. Add this to the potatoes after draining water and mash before adding turmeric, cumin, pepper and salt into. 4. Add two tbsps of olive oil to make these potatoes a little creamy. 5. Serve.

Moroccan Mashed Potatoes

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