Middle Eastern Cookbook: Enjoy Delicious Middle Eastern Recipes from All Over the Arab and North African World [2 ed.] 9781413328929, 141332892X

Table of contents :
Table of Contents
Lebanese Lemon Salad Dressing
Lebanese Baked Eggplant
Lebanese Lemon Lentil Soup
Lebanese Garlic Sauce
Tabouli
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
Mahallebi
Muhammara
Lentil Lemon Soup II
Chicken Shawarma
Herbed Potato and Bell pepper Bake
Marinated Grilled Shrimp
Moroccan Burgers
Warm Basmati Avocado Salad
Broccoli Pearls Stew
Golden Eggplant Slices
Hot and Nutt Potato Roast
Harissa Salmon Fillets with Fruit Salsa
Traditional Ricy Burger Bites
Traditional Moroccan Saucy Meatballs
Chili Chicken and Sultana Stir Fry
Nutty Lamb Pie
Fruit and Veggies Clash Briwat
Red Wine Nutmeg Brisket
Fried Rock Fillets with Clams Stew
Saucy Raisins and Eggplant Stew
Roasted Chickpea Capers Salad
Warm Veggies and Butter Beans Stew
Turkish Vanilla Cake
Ajvar Chicken Stew
Spicy Chicken Kabobs with Pomegranate
Double Stuffed Eggplants
Saffron Rice Kebab
Hot Molasses Dip
Tofu Dessert Salad
Sultan's Delight Stew
Turkish Lavash - Crackers
Bass Casserole
Ruby Delight
Lamb Stew with Avgolemono Sauce
Meaty Mushroom Meatballs
Sauerkraut Stuffed Leaves
Mediterranean Poultry Pudding
Golden Shrimp Bites
Cherry Saucy Lamb Kabobs with Cucumber Salad
Egyptian Chocolate Cake
Egyptian Walla-Walla Salad
Egyptian Cream Pudding
Egyptian Veggies Omelet
Egyptian Stuffed Grape Leaves
Egyptian Vanilla Bread
Egyptian Winter Style Chocolate Chips Cake
Traditional Egyptian Spiced Up Beans
Egyptian Nutty Bread Pudding
Egyptian Veggies Soup
Egyptian Summer Yogurt Salad
Egyptian Zucchini Chips Casserole
Egyptian Penn Squash Koshari
Egyptian Nutty Bread Topping
Egyptian Fruit Cups
Egyptian Saffron Pudding
Cauliflower
Feta Omelet

Citation preview

Middle Eastern Cookbook Enjoy Delicious Middle Eastern Recipes from All Over the Arab and North African World By BookSumo Press All rights reserved

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Table of Contents Lebanese Lemon Salad Dressing 9 Lebanese Baked Eggplant 12 Lebanese Lemon Lentil Soup 13 Lebanese Garlic Sauce 15 Tabouli 16 Lebanese Chicken and Potatoes 17 Lebanese Red Lentil Soup 18 Chard Lentil Soup 19 Koosa 22 Lebanese Garlic Sauce II 23 Adas bil Hamod 24 Sweet Potato Wraps 25 Cilantro and Garlic Potatoes 26 Fried Cauliflower with Tahini Sauce 27 Mahallebi 28

Muhammara 32 Lentil Lemon Soup II 33 Chicken Shawarma 35 Herbed Potato and Bell pepper Bake 37 Marinated Grilled Shrimp 38 Moroccan Burgers 39 Warm Basmati Avocado Salad 42 Broccoli Pearls Stew 43 Golden Eggplant Slices 44 Hot and Nutt Potato Roast 45 Harissa Salmon Fillets with Fruit Salsa 46 Traditional Ricy Burger Bites 47 Traditional Moroccan Saucy Meatballs 48 Chili Chicken and Sultana Stir Fry 49 Nutty Lamb Pie 52 Fruit and Veggies Clash Briwat 54 Red Wine Nutmeg Brisket 56

Fried Rock Fillets with Clams Stew 57 Saucy Raisins and Eggplant Stew 58 Roasted Chickpea Capers Salad 59 Warm Veggies and Butter Beans Stew 62 Turkish Vanilla Cake 63 Ajvar Chicken Stew 64 Spicy Chicken Kabobs with Pomegranate 65 Double Stuffed Eggplants 66 Saffron Rice Kebab 67 Hot Molasses Dip 68 Tofu Dessert Salad 69 Sultan's Delight Stew 72 Turkish Lavash - Crackers 74 Bass Casserole 75 Ruby Delight 76 Lamb Stew with Avgolemono Sauce 77 Meaty Mushroom Meatballs 78

Sauerkraut Stuffed Leaves 79 Mediterranean Poultry Pudding 81 Golden Shrimp Bites 84 Cherry Saucy Lamb Kabobs with Cucumber Salad 85 Egyptian Chocolate Cake 86 Egyptian Walla-Walla Salad 87 Egyptian Cream Pudding 88 Egyptian Veggies Omelet 89 Egyptian Stuffed Grape Leaves 90 Egyptian Vanilla Bread 91 Egyptian Winter Style Chocolate Chips Cake 94 Traditional Egyptian Spiced Up Beans 95 Egyptian Nutty Bread Pudding 96 Egyptian Veggies Soup 97 Egyptian Summer Yogurt Salad 98 Egyptian Zucchini Chips Casserole 99 Egyptian Penn Squash Koshari 100

Egyptian Nutty Bread Topping 101 Egyptian Fruit Cups 104 Egyptian Saffron Pudding 105 Cauliflower 106 Feta Omelet 107

Lebanese

Lemon Salad Dressing

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 1 Calories 176 kcal Carbohydrates 2.4 g Cholesterol 0 mg Fat 18.7 g Protein 0.2 g Sodium 321 mg

Ingredients 1/2 cup fresh lemon juice 1/2 cup mild extra-virgin olive oil 3 cloves garlic, minced one tsp kosher salt

ground black pepper (your preferred amount)

Directions 1. This is a very simple, but tasty dressing so let's get started by grabbing a nice sized container for storage (preferably a bowl). 2. Now combine your items: pepper, juiced lemon, salt, olive oil, and garlic. 3. Take care to mix everything nicely. 4. Serve immediately as dressing for all types of salads. 5. Enjoy.

Lebanese Lemon Salad Dressing

9

LEBANESE

Baked Eggplant

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 615 kcal Carbohydrates 42.5 g Cholesterol 66 mg Fat 39.1 g Protein 29.2 g Sodium 745 mg

Ingredients 2 eggplants one tsp salt 2 tbsps olive oil one lb beef stew meat, cut into small pieces one large onion, chopped

one 1/2 cups chopped walnuts 2 large potatoes, cut into one inch cubes 2 (14.5 ounce) cans stewed tomatoes salt and pepper (your preferred amount)

Directions 1. Let’s begin by grabbing our eggplants and cutting them up into .5 inch rectangular slices. 2. Take one tsp of salt and season the eggplants. Once the eggplants have been salted let them sit for 20 mins. 3. Take care to remove any liquid which drains off the eggplants with a paper towel. 4. Now let's get our oven ready by turning it to 350 degrees Fahrenheit or 175 degrees Celsius. 5. While our ovens are heating, grab a frying pan or skillet and heat it over a medium level of heat. Put some olive oil in the pan and let it get hot. 6. Combine the meat and onions in the oil and get everything nice and brown. Once everything is brown add the walnuts to the mix and let it cook for about 2 more mins. After two min take the pan away from its heating source. 7. Grab a dish, safe for baking, and place half of the eggplant pieces into it. Now we want to take our meat and layer it over the eggplant. 8. Grab the rest of the eggplant and put it on top of the meat. Now on top of this layer of meat we want to add a layer of the following mixture: tomatoes, potatoes, pepper, and salt. 9. Place the layered items into the oven and let it bake for about one hour. At this point you should find that your eggplant is soft. The food is now ready for consumption. 10. Let everything cool. Plate. Enjoy. 12

Lebanese Baked Eggplant

Lebanese

Lemon Lentil Soup

Prep Time: 30 mins Total Time: 2 hrs 5 mins Servings per Recipe: 10 Calories 268 kcal Carbohydrates 37.8 g Cholesterol 12 mg Fat 8.2 g Protein 12 g Sodium 755 mg

Ingredients 2 tbsps olive oil one large yellow onion, diced 2 stalks celery with leaves, diced 2 carrots, diced one 1/2 tsps minced garlic 6 cups water 2 cups French green lentils 2 tbsps chopped fresh parsley one tbsp salt, or more (your preferred amount) one tbsp ground coriander one tbsp ground cumin

one 1/2 tsps ground black pepper 1/2 tsp cayenne pepper 1/4 cup butter (optional) one cup all-purpose flour (optional) one lemon, cut into wedges 2 tbsps chopped fresh parsley freshly ground black pepper

Directions 1. Begin this delicious recipe by getting a cooking pot. Put some olive oil into the pot and heat everything over a medium level of heat. 2. Stir fry the following items: carrots, onion, and celery. We should stir fry the items for five mins until you notice they have become soft. Once soft add some garlic. 3. For about 30 secs continue to fry everything until you notice a pleasant fragrance. 4. Add some water to the mix and the following items: cayenne pepper, lentils, cumin, 2 tbsps of parsley (fresh), black pepper, salt, and coriander. Make sure to continually stir the contents as you add everything to the mix. 5. Cover your new mixture and get it to a simmering point. Take care to stir everything once and a while. 6. Lower the heat and let the contents cook down for about one and a half hours. At this point you should notice you lentils have become soft. Lebanese Lemon Lentil Soup

13

7. Now grab another pan. 8. Combine flour and butter while whisking for 10 mins. The heat level should be medium to low. You want to continue whisking until the mixture becomes like a paste. 9. Once you have created a paste like mixture lower the heat to its lowest setting. Take care to stir the contents every two or three mins. 10. Continue to cook on low heat until the paste becomes brown. This should take about 20 mins. 11. Now take the paste and mix it into the new mixture by spoon. Taking care whisk each spoonful gracefully into the soup for best taste. 12. You'll eventually create a creamy rich soup with this method. 13. Once creamy and all the flour has been added to the soup it is ready to be served with the following items: freshly ground pepper, lemon wedges, and 2 tbsps of parsley (fresh preferably). 14. Enjoy.

14

Lebanese

Prep Time: 15 mins

Garlic Sauce

Total Time: 30 mins Servings per Recipe: 4 Calories 191 kcal Carbohydrates 3g Cholesterol 0 mg Fat 20.3 g Protein 0.5 g Sodium 74 mg

Ingredients 4 bulbs garlic, cloves separated and peeled one cup lemon juice one tsp salt

3 cups olive oil

Directions 1. To begin lets grab our blender and get it ready for some work. 2. Put the following items into the blender and blend them down until they are nice and smooth: salt, garlic cloves, and juiced lemon. Take care to use a medium blending speed throughout the process. 3. While the contents are being blended you should gradually add some olive oil in a slow but steady stream. 4. Once the mixture becomes thick you should place it into a container with a lid and store it in the fridge. 5. Once cool. Enjoy

Lebanese Garlic Sauce

15

TABOULI

Prep Time: 35mins Total Time: 2 hrs Servings per Recipe: 8 Calories 182 kcal Carbohydrates 14.1 g Cholesterol 0 mg Fat 14 g Protein 2.7 g Sodium 889 mg

Ingredients 2/3 cup water 1/3 cup bulgur one tbsp salt 1/2 cup fresh lemon juice 1/2 cup olive oil one 3/4 lbs tomatoes, chopped

2 onions, finely chopped 2 bunches fresh parsley, chopped one bunch fresh mint, chopped

Directions 1. Begin with a pot. Place the pot over a high level of heat and fill it with some water. 2. Allow the water to begin boiling before moving to the next step. 3. Once the water is nice and boiling remove it from its heating source. Combine with the hot water your bulgur and place a lid over the pot. 4. Let the bulgur sit for about 20 mins. 5. Now grab a container for mixing, preferably a bowl, and put the bulgur into the container. Combine the following items with the bulgur: mint, salt, parsley, onions, lemon juice, tomatoes, and olive oil. 6. Now you want to toss your bulgur mixture and then place it in the fridge for about one hr (until cool). 7. Plate, and enjoy.

16

Tabouli

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. 

Lebanese Chicken and Potatoes

17

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. 11. Serve. 18

Lebanese Red Lentil Soup

Chard

Lentil Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 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.

Chard Lentil Soup

19

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.

22

Koosa

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.

Lebanese Garlic Sauce II

23

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. 24

Adas bil Hamod

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 bitesize pieces 2 tbsps extra virgin olive oil one cup broccoli florets one (15 ounce) can lentils, drained and rinsed one tbsp cumin one 1/2 tsps cayenne pepper, or (your

preferred amount) one tsp garlic salt 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. Sweet Potato Wraps

25

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.

26

Cilantro and Garlic Potatoes

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. Fried Cauliflower with Tahini Sauce

27

MAHALLEBI

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 8 Calories 623 kcal Carbohydrates 94.2 g Cholesterol 40 mg Fat 24.8 g Protein 11.3 g Sodium 190 mg

Ingredients 5 tbsps corn flour 4 cups milk, divided one cup white sugar vanilla extract (your preferred amount) 3/4 cup heavy cream 2 cups finely chopped pistachio nuts

2 cups water 2 cups white sugar one tbsp lemon juice 3 (one inch) pieces cinnamon sticks

Directions 1. Let's begin this recipe with a good container for mixing possibly a smaller sized bowl. Combine one cup of milk with some corn flour. Place this mixture to the side for a bit. 2. Now we want to grab a good pot maybe a saucepan and put it over a medium level of heat. 3. Inside of the pot add the following: vanilla, three cups of milk, and some sugar. 4. After you have added these items take your corn flour and milk and combine it with the sugar. 5. Now lower the temperature of the heating source to a low level and let the contents cool a bit. 6. Grab your cream and mix it in. Take care to stir constantly. Once you notice a thickening of the cream allow everything to cool for a bit and place everything into one large container or separate dishes for serving. 7. Once the mixture is in its serving containers add some pistachios. Cover the container(s) and place them in the fridge. 8. Now let’s make our syrup coating. 9. Grab the following: lemon juice, water, and sugar. 10. Combine everything in a pot and heat it with a high level of heat until it reaches a boiling state. 28

Mahallebi

11. Combine the mixture with your cinnamon pieces and continue the boiling process for five mins. 12. Take the contents after five mins of boiling, and drain it in a serving or storage container, place a lid on the container, and let the contents cool in the fridge. 13. Once everything is nice and cool take your pudding and cover it with some syrup and enjoy.

29

MUHAMMARA

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 145 kcal Carbohydrates 7.2 g Cholesterol 0 mg Fat 12.4 g Protein 2.3 g Sodium 50 mg

Ingredients 1/4 cup extra virgin olive oil 1/2 cup fine dry bread crumbs 1/2 cup finely chopped walnuts 4 cloves garlic, mashed into a paste 3 tbsps lemon juice 2 tbsps pomegranate molasses

one tsp ground cumin one tsp red pepper flakes

Directions 1. Get your food processor ready for work and add the following items: flakes of red pepper, olive oil, cumin, bread crumbs, pomegranate molasses, walnuts, juiced lemon, and garlic. 2. Once all items have been combined blend them until they are nice and smooth. 3. Grab some pita pieces and use the contents as a delicious dip. 4. Enjoy.

32

Muhammara

Lentil

Lemon Soup II

Prep Time: 30 mins Total Time: 3 hrs 30 mins Servings per Recipe: 6 Calories 263 kcal Carbohydrates 41.9 g Cholesterol 0 mg Fat 5.5 g Protein 15.7 g Sodium 263 mg

Ingredients one (14.5 ounce) can chicken broth 6 cups water one small onion, peeled and diced one bay leaf 3 sprigs Italian flat leaf parsley 2 sprigs fresh thyme 4 cups water one 1/2 cups dried brown lentils, rinsed and drained one 1/2 lbs Swiss chard - rinsed, stems removed and cut into 1/2 inch slices

2 tbsps olive oil one large onion, finely chopped 4 cloves garlic, crushed 3 tbsps chopped fresh cilantro 1/2 cup lemon juice salt (your preferred amount) one lemon, cut into wedges

Directions 1. To make this recipe grab a pan that can be covered later, possibly a saucepan. Inside of the pan let's mix the following ingredients thyme, chicken broth, parsley, six cups water, bay leave, and one onion. 2. Put the contents over a medium to high level of heat, stirring a bit, and let the broth and water begin to boil. 3. Once a boiling state is achieved we want to lower the temperature of the heating source to a medium to low level. Let the broth continue to simmer quietly for about one and a half hours. 4. Once the broth has cooked for about an hour and a half strain it and save four cups for our next steps. 5. Store the remnants for other recipes in the fridge in an air tight container. 6. Grab a large pot for soup, possibly a soup pot if you own one. 7. Combine four cups of water and broth with lentils. Bring the contents to a boiling state. Once everything is boiling, lower the heat to its lowest level and place a lid on the pot. Let Lentil Lemon Soup II

33

your lentils stew for about one hour. 8. Grab a large frying pan or skillet and heat some olive oil with a medium level of heat. 9. Grab your onion and fry it until translucent. Now you should add some garlic continue frying until you notice a nice fragrance. 10. Finally we want to grab our chards, combine them with the onions and garlic and continue frying for about 5 mins or until you notice the chards are wilted. 11. Combine the chards, onions, and garlic with the lentils and combine also some cilantro, and juiced lemon. You can also add some salt if you like but it is not necessary. 12. Let everything simmer for about 15 mins. 13. Serve, 14. Enjoy.

34

Chicken

Shawarma

Prep Time: 10 mins Total Time: 4 hrs 50 mins Servings per Recipe: 8 Calories 402 kcal Carbohydrates 44 g Cholesterol 58 mg Fat 15.2 g Protein 23.3 g Sodium 420 mg

Ingredients 1/2 cup malt vinegar 1/4 cup plain yogurt one tbsp vegetable oil salt and pepper (your preferred amount) one tsp mixed spice 1/4 tsp freshly ground cardamom 8 skinless, boneless chicken thighs 1/2 cup tahini 1/4 cup plain yogurt 1/2 tsp minced garlic 2 tbsps lemon juice

one tbsp olive oil one tbsp chopped fresh parsley salt and pepper (your preferred amount) 4 medium tomatoes, thinly sliced 1/2 cup sliced onion 4 cups shredded lettuce 8 pita bread rounds

Directions 1. First let’s begin by grabbing a nice sized container safe for baking typically something that is glass. 2. Inside of our dish we want to combine the following items: pepper, malt vinegar, salt, one fourth cup of yogurt, cardamom, veggie oil, and mixed spice. 3. Grab your chicken and cover each piece with the seasoning evenly. Once you have covered each piece, evenly take the chicken pieces and place them into a new container and place this container in the fridge for four hrs (overnight is preferred). 4. Now that our chicken pieces have been nice and seasoned let’s get our oven ready for some baking. 5. Turn on the oven to 350 degrees Fahrenheit or 175 degrees Celsius. 6. Grab a small container good for mixing (possibly a bowl) combine the following things: pepper, tahini, salt, one fourth cup of yogurt, parsley, garlic, olive oil, and juiced lemon. 7. Place a lid on the container and put it in the fridge for cooling. Chicken Shawarma

35

8. Grab your chicken and cover its dish with some foil let everything cook in the oven for about 30 mins. Take care to turn the chicken at least once. 9. After 30 mins has elapsed remove the cover from the baking dish and continue to cook for another five to ten mins. Make sure the chicken is fully cooked through and nice and brown. 10. Take out the chicken from the baking dish and slice it. 11. Place the chicken pieces with some onion, tomato, and lettuce on pieces of pita bread. 12. Cover the chicken with the yogurt based topping and serve. 13. Enjoy.

36

Herbed

Potato and Bell pepper Bake

Prep Time: 40 mins Total Time: 1 hr 45 mins Servings per Recipe: 6 Calories 225.5 Fat 11.9g Cholesterol 54.4mg Sodium 28.0g Carbohydrates 4.2g Protein 225.5

Ingredients 6 garlic cloves Salt, to taste 2 tsp paprika 1/2 tsp ground cumin 1/4 tsp ground cayenne pepper 3/4 C. chopped fresh cilantro 3/4 C. chopped parsley 1 lemon, juiced 3 tbsp red wine vinegar 3 tbsp olive oil

1 1/2 lbs red potatoes, sliced 1/2 inch thick 1 yellow bell pepper, cut into 1 1/2 inch squares 1 large green bell pepper, cut into 1 1/2 inch pieces 4 stalks celery, cut into 2 inch pieces 1 lb tomatoes, each cut into 8 wedges 2 tbsp olive oil

Directions 1. Before you do anything preheat the oven to 350 F. 2. Get a blender: combine in it the garlic, 1/2 tsp salt, paprika, cumin, and cayenne pepper. Blend them until they become like a paste. 3. Combine in the parsley with cilantro then blend them again. Pour the lemon juice, vinegar, a pinch of salt and 2 to 3 tbsp olive oil. 4. Process them until they become smooth to make the marinade. 5. Get a large mixing bowl: toss in it the potatoes, peppers, celery and a pinch of salt. Add the marinade and stir them well. 6. Spread the mix in a greased casserole dish. Top it with the remaining oil. Place a piece of foil to cover the casserole. 7. Cook the potato casserole in the oven for 37 min. discard the foil then cook it for 25 min. serve it warm. 8. Enjoy.

Herbed Potato and Bell pepper Bake

37

MARINATED

Grilled Shrimp

Prep Time: 1 hr 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 285.4 Fat 27.6g Cholesterol 64.3mg Sodium 78.8mg Carbohydrates 3.2g Protein 7.5g

Ingredients 24 large shrimp, peeled and deveined 1/4 C. fresh lemon juice 2 tsp paprika 1/4 tsp cayenne pepper 1 tsp ground cumin 3 garlic cloves, minced

1/4 C. fresh parsley, chopped (Italian, flat-leaf is best) 1/4 C. fresh cilantro, chopped 1/2 C. extra virgin olive oil Salt and pepper, to taste

Directions 1. Get a mixing bowl: mix in it the lemon juice with paprika, cayenne pepper, olive oil and cilantro, parsley, cumin, garlic, a pinch of salt and pepper to make the marinade. 2. Get a large zip lock bag: place in it the shrimp then pour the marinade on top. Seal the bag and shake it to coat. 3. Before you do anything preheat the grill and grease its grates. 4. Drain the shrimp from the marinade then thread them into skewers. Cook the shrimp on the grill for 4 to 5 min on each side. Serve it warm. 5. Enjoy.

38

Marinated Grilled Shrimp

Moroccan Burgers

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 327.9 Fat 19.9g Cholesterol 98.2mg Sodium 102.9mg Carbohydrates 5.0g Protein 30.9g

Ingredients 1 1/3 lbs lean ground beef ( fat) 1 large onion, minced (about 2/3 C.) 3 tbsp water 4 tsp olive oil 1 tsp ground black pepper 1 tsp ground cinnamon

1 tsp ground cumin 1 tsp ground coriander 1/2 tsp cayenne pepper

Directions 1. Get a large mixing bowl: combine in it all the ingredients. Mix them well with your hands. Place the mix in the fridge for 2 h to an overnight. 2. Place a large pan over medium heat. Heat a splash of oil in it. 3. Shape the beef mix into 4 burgers. Cook them in the heated pan for 4 to 5 min on each side. Serve your burgers warm. 4. Enjoy.

Moroccan Burgers

39

WARM

Basmati Avocado Salad

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 4 Calories 416.5 Fat 22.9g Cholesterol 0.0mg Sodium 94.8mg Carbohydrates 49.1g Protein 5.9g

Ingredients 4 tbsp olive oil 1 small onion, finely chopped 2 plump garlic cloves, crushed 1 1/8 C. basmati rice 2 C. vegetable stock 1 tomatoes, peeled, seeded and diced

2 large green onions, 2 tbsp chopped parsley Salt and pepper 1/3 C. black olives, pitted 1 small avocado, pitted, peeled and diced

Directions 1. Place a large saucepan over medium heat. Heat 2 tbsp of oil in it. Sauté in it the garlic with onion for 2 min. 2. Combine in the rice and cook them for 3 min. Pour in the stock and cook them until they start boiling. 3. Put on the lid and cook them for 14 min. 4. Place a skillet over medium heat. Heat in it the rest of oil. Sauté in it the green onion with tomato, parsley, a pinch of salt and pepper. 5. Cook them while stirring often for 6 min. turn off the heat then stir in the avocado with olives. 6. Use a fork to stir the rice and remove the grains. Add it to the tomato mix and stir them well. Serve it warm. 7. Enjoy.

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Warm Basmati Avocado Salad

Broccoli

Pearls Stew

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 6 Calories 623.6 Fat 4.9g Cholesterol 0.0mg Sodium 371.5mg Carbohydrates 130.5g Protein 18.6g

Ingredients 4 C. hot cooked pearl barley, recipe follows 1 tbsp olive oil 1 C. sliced onion 1/2 C. sliced celery 2 cloves garlic, minced 2 carrots, sliced 1 medium zucchini, sliced 1 medium green pepper, seeded and cut into squares 1 C. broccoli floret

1 (15 1/2 oz) cans garbanzo beans, drained 2 C. vegetable broth 2 tsp soy sauce 2 tsp lemon juice 1/2 tsp ground coriander 1/4 tsp ground ginger 1/8 tsp cayenne pepper 2 tbsp cornstarch, dissolved in 3 tbsp water Chopped cilantro, for garnish

Directions 1. To prepare the barely: Stir in 1-1/3 C. regular pearl barley, 4 C. water and 1 tsp salt in a pot. 2. Cook them until they start boiling. Put on the lid and cook it covered for 47 min over low heat. 3. Place a large saucepan over medium heat. Heat the oil in it. Sauté in it the celery with garlic and onion for 5 min. 4. Stir in the remaining veggies with broth, soy sauce, lemon juice, spices, a pinch of salt and pepper. Cook them until the start boiling. 5. Put on the lid and cook the stew for 17 min. add the cornstarch and stir them well. Cook them stew for 5 to 10 min until it becomes thick. Serve it warm. 6. Enjoy.

Broccoli Pearls Stew

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GOLDEN

Eggplant Slices

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 104.4 Fat 3.1g Cholesterol 105.7mg Sodium 332.0mg Carbohydrates 16.0g Protein 6.0g

Ingredients 2 medium narrow eggplants 2 eggs, lightly beaten 1 tsp cumin 1/2 tsp salt

1/4 tsp pepper Vegetable oil (for frying)

Directions 1. Discard the ends of the eggplant. Peel wide strip of the eggplant skin leaving some of it on. Slice them into 1/4 inch slices. 2. Get a small mixing bowl: whisk in it the spices with eggs. 3. Place a large skillet over medium heat. Heat 1 inch of oil in it. Dip the eggplant slices in the eggs mix then cook them until they become golden brown on each side. 4. Drain the fried eggplant slices and place them on some paper towels to drain the excess oil. Serve them with your favorite dip. 5. Enjoy.

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Golden Eggplant Slices

Hot

and Nutt Potato Roast

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 248.4 Fat 8.0g Cholesterol 0.0mg Sodium 886.1mg Carbohydrates 40.5g Protein 5.0g

Ingredients 2 lbs potatoes, scrubbed 1 tbsp harissa, see appendix 2 tbsp olive oil 1 1/2 tsp coarse sea salt

1 tbsp sesame seeds 1/4-1/2 lemon

Directions 1. 2. 3. 4.

Before you do anything preheat the oven to 375 F. Discard the potatoes skin or leave it on if you want. Slice them into chunks. Get a large mixing bowl: place in it the potato chunks with harissa and stir them well. Combine in the olive oil and mix them again. Ad f the sesame seeds with a pinch of salt and pepper then combine them well again. 5. Spread the potato mix on a lined up baking sheet. Cook it in the oven for 32 min. serve it warm. 6. Enjoy. 

Hot and Nutt Potato Roast

45

HARISSA

Salmon Fillets with Fruit Salsa

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 447.5 Fat 14.2g Cholesterol 146.2mg Sodium 385.5mg Carbohydrates 10.7g Protein 65.9g

Ingredients 1 1/2 C. chopped peeled mangoes (about 1 large) 2 tbsp finely chopped red onions 2 tbsp chopped of fresh mint 2 tbsp orange juice 1 1/2 tsp harissa, see appendix

4 salmon fillets, skinned (about 1 1/2 lb total) 1/4 tsp salt

Directions 1. Before you do anything preheat the oven to 450 F. 2. Get a small mixing bowl: mix in it the mango, onion, mint and orange juice. Wrap the bowl in a piece of plastic wrap and place it in the fridge to make the salsa. 3. Season the salmon fillet with a pinch of salt and pepper. Spread the harissa on the fillets then place them on a lined up and greased baking sheet. 4. Place the fillets in the oven and cook them for 22 min. serve them warm with the fruit salsa. 5. Enjoy.

46

Harissa Salmon Fillets with Fruit Salsa

Traditional

Ricy Burger Bites

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 1 Calories 167.7 Fat 10.2g Cholesterol 39.2mg Sodium 100.0mg Carbohydrates 10.2g Protein 8.3g

Ingredients 500 g hamburger 200 g short-grain rice 2 medium onions, finely chopped 2 tbsp lemon juice (40 ml) 1 tsp ground coriander 1 tsp ground paprika 1 tsp ground cinnamon 1/4 tsp powdered saffron

Pepper Flat leaf parsley, finely chopped 2 C. chicken stock (500 ml) 150 g butter

Directions 1. Place a heavy saucepan over medium heat. Heat the butter in it. 2. Get a large mixing bowl: combine in the rice, meat, coriander, paprika and cinnamon. Mix them well and shape them into bite size meatballs. 3. Sauté the meatballs in the heated butter until they become golden brown on all sides. 4. Stir in the saffron with onion, stock, a pinch of salt and pepper. 5. Cook them until they start boiling. Put on the lid and cook them for 42 min over low heat. 6. Once the time is up, combine in the parsley with lemon juice. Let the stew cook for 6 min. serve it warm. 7. Enjoy.

Traditional Ricy Burger Bites

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TRADITIONAL

Moroccan Saucy Meatballs

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 424.9 Fat 28.1g Cholesterol 77.1mg Sodium 1389.6mg Carbohydrates 21.1g Protein 24.1g

Ingredients

Directions

MEATBALLS 1 lb ground beef 2 tbsp parsley, finely chopped 1/4 onion, grated 1 tsp ground cumin 1/2 tsp paprika 1/4 tsp ground coriander 1/4 tsp cayenne pepper Salt & pepper 2 tbsp oil SAUCE 28 oz canned dice tomatoes 8 oz canned tomato sauce 2 -3 tbsp parsley, finely chopped 2 tbsp cilantro, finely chopped 1/2 onion, chopped 2 medium garlic cloves 1 -2 tbsp olive oil 1 tsp ground cumin 1 tsp salt 1/2 tsp ground black pepper 1/2 tsp ground coriander 1/2 tsp ground cinnamon 1/2 tsp paprika 1/4 tsp turmeric 1/4 tsp cayenne pepper

1. Get a large mixing bowl: combine in it the onion, parsley, spices, and beef. Shape the mix into bite size meatballs. 2. Place a large saucepan over medium heat. Heat the oil in it. Brown in it the meatballs until they become golden brown. Drain them and place them aside. 3. Pour half of the diced tomato juice in the same saucepan. Stir in the tomato sauce, diced tomato, onion, garlic, parsley, olive oil & spices. 4. Cook them for 22 min over low heat without a cover. Stir in the meatballs then simmer them for 8 min. serve your saucy meatballs warm. 5. Enjoy.

48

Traditional Moroccan Saucy Meatballs

Chili

Chicken and Sultana Stir Fry

Prep Time: 35 mins Total Time: 45 mins Servings per Recipe: 4 Calories 421.3 Fat 17.4g Cholesterol 116.0mg Sodium 137.7mg Carbohydrates 17.8g Protein 48.8g

Ingredients 1 red chile, seeds removed, finely chopped 1 tsp dried chili pepper flakes 2 garlic cloves, crushed 1 lemon, juice of 2 tsp ground cinnamon 3 tsp ground cumin 4 tbsp sultanas 4 tbsp pine nuts

40 ml olive oil 800 g chicken fillets cut into thin strips 1 orange, halved, sliced 4 tbsp freshly chopped mint

Directions 1. Get a mixing bowl: stir in it the chili, chili flakes, garlic, lemon juice, cinnamon, cumin, sultanas, pine nuts, half the olive oil and 1 tsp salt. 2. Stir the chicken into the chili mix the cover it. Place it in the fridge for 32 min. 3. Place a large skillet over medium heat. Heat the rest of the oil in it. Brown in it the chicken for 3 min on each side. 4. Place the orange piece on top of the chicken then let them cook until the chicken is done. Combine in the mint. Serve it warm. 5. Enjoy.

Chili Chicken and Sultana Stir Fry

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NUTTY

Lamb Pie

Prep Time: 50 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 433.0 Fat 28.9g Cholesterol 45.6mg Sodium 309.9mg Carbohydrates 28.9g Protein 15.4g

Ingredients PIDE DOUGH 1 1/2 C. plain flour 2 tsp dried yeast 5 tsp sugar 1/4 tsp salt 3/4 C. warm water 1 tbsp olive oil LAMB AND ZUCCHINI TOPPING 1/3 C. olive oil 1 onion, finely chopped 500 g ground lamb

1/2 tsp ground allspice 3 tsp ground cumin 3/4 C. tomato paste 1 1/2 tbsp red wine vinegar 3 garlic cloves, finely chopped 1 zucchini, sliced longways in 3mm slices 1/4 C. pine nuts, toasted Tzatziki, to serve Fresh coriander leaves, to serve

Directions 1. To prepare the pie dough: get a mixing bowl: mix in it the flour, yeast, sugar and salt well. Use your hand to make a well in the middle of the flour mix. 2. Pour the oil with water in the middle. Mix them well with you hands until you get smooth dough. Place the dough in a greased bowl and cover it with a kitchen towel. 3. Before you do anything preheat the oven to 400 F. 4. Get a casserole dish. Stir in it the vinegar, 2 cloves of the garlic, 1/4 C. oil, 1 tsp cumin, zucchini and 1/4 C. tomato paste then stir them well. 5. Season them with a pinch of salt and pepper. Cover the casserole with a piece of foil. Place it in the oven for 16 min. 6. Place a large skillet over medium heat. Heat the rest of the oil in it. Sauté in it the onion for 4 min. 7. Combine in the lamb and cook it for 6 min. allspice, 2 tsp cumin, remaining tomato paste and 2 tbsp water. Let them cook for 6 min while stirring often. 8. Once the time is up, combine in the pine nuts with a pinch of salt and pepper. Place the 52

Nutty Lamb Pie

mix aside and cover it to lose heat for a while. 9. Place the dough on a floured working surface then split it in half. Spread 1 half of the dough with a rolling pin in a circular shape. 10. Place half of the lamb mix in the middle of the dough circle leaving the sides empty. Top it with the zucchini mix. Pull the sides of dough into the middle to cover some of the mix. 11. Transfer the pie to a lined up baking sheet then repeat the process with the remaining dough and filling. 12. Cook the pies in the oven for 17 min until it becomes golden brown. Serve it with your favorite toppings. 13. Enjoy.

53

FRUIT

and Veggies Clash Briwat

Prep Time: 30 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 421.6 Fat 20.6g Cholesterol 0.0mg Sodium 684.9mg Carbohydrates 52.4g Protein 10.3g

Ingredients 2 C. diced bell peppers (combination yellow, red, and orange) 2 1/2-3 C. diced zucchini or 2 1/2-3 C. yellow squash 1 -1 1/4 C. diced onion 1 1/2-2 C. diced fennel bulbs (about 1 medium bulb) 1/2 C. dried diced apricots (preferably unsulfured) or 1 C. fresh fig 5 -6 large garlic cloves, minced 1 1/2-2 tbsp extra-virgin olive oil 3/4 tsp ground ginger 3/4 tsp cinnamon 1 1/2 tsp cumin

1/2 tsp paprika 1/2 tsp sea salt Fresh ground black pepper 1 C. cooked chickpeas or 1 C. white beans 1/2 C. fresh basil or 1/2 C. parsley, minced 8 -12 sheets phyllo pastry sheets (see ****) 2 1/2-3 tbsp extra-virgin olive oil (to brush phyllo) 1/4 C. chopped or slivered almonds, lightly toasted (for garnish)

Directions 1. Before you do anything preheat the oven to 425 F. 2. Toss the oil with ginger, cinnamon, cumin, paprika, salt and pepper, bell peppers, zucchini, onion, fennel, apricots, and garlic in a large mixing bowl. 3. Spread the mix in a line up baking sheet. Cook it in the oven for 40 min while stirring it from time to time. 4. Transfer the cooked veggies to another large mixing bowl. Add the chickpeas with basil and stir them well. Place it aside to lose heat for a while. 5. Before you do anything else lower the oven heat to 375 F. place a phyllo sheet on a working surface. Coat the upper side of it with some oil. 6. Top it with another piece phyllo sheet. Place 1 C. of the veggies mix in the middle of it. Bring the left side to cover the filling. 54

Fruit and Veggies Clash Briwat

7. Press the sheet on the sides with your finger then bring it forward and keep it up to make it in the shape of a triangle. 8. Brush the hanging side of the triangle with some water then tuck it inside. Brush the triangle with some oil then place it on a lined up baking sheet. 9. Repeat the process with the remaining ingredients. Cook the triangle briwat in the oven for 26 min until they become golden brown. Serve them warm. 10. Enjoy.

55

RED WINE

Nutmeg Brisket

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 6 Calories 322.6 Fat 8.1g Cholesterol 101.3mg Sodium 132.3mg Carbohydrates 23.7g Protein 33.7g

Ingredients 1 large red onion, sliced into thin wedges 2 parsnips, chopped 2 lbs boneless beef brisket Salt & freshly ground black pepper 2 tsp ground coriander 2 tsp ground cumin 1/2 tsp ground cinnamon

1/2 tsp garlic powder 1/8 tsp nutmeg 1 C. whole dried apricot 1 C. dry red wine 1/2 C. reduced-beef broth 2 tbsp honey 1/4 C. chopped fresh cilantro leaves

Directions 1. Lay the onion chunks and parsnips in the bottom of a greased slow cooker. 2. Sprinkle some salt and pepper all over the brisket. 3. Get a small mixing bowl: mix in it the coriander, cumin, cinnamon, garlic powder, and nutmeg. Massage the mix into the brisket. 4. Place the brisket on top of the veggies then top it with the apricots. Get a mixing bowl: mix in it the wine, broth and honey. 5. Drizzle the mix all over the brisket. Put on the lid and cook it for 7 h on low or 4 h on high. Serve it warm. 6. Enjoy.

56

Red Wine Nutmeg Brisket

Fried

Rock Fillets with Clams Stew

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 4 Calories 950.5 Fat 70.1g Cholesterol 193.1mg Sodium 1701.8mg Carbohydrates 8.9g Protein 63.6g

Ingredients 1/3 C. chopped fresh parsley 1/3 C. chopped cilantro 2 garlic cloves 1 tbsp toasted cumin seed (see note) 2 tbsp fresh lemon juice 4 tbsp extra virgin olive oil Salt 24 oz rockfish fillets 1 green onion, slivered, for garnish FOR THE CLAM AND CHORIZO SAUCE 12 -20 small clams (3-5 per person)

3 tbsp extra virgin olive oil 1 tbsp minced garlic 1 tbsp minced shallot 1/2 C. chopped tomato 1 lb chorizo sausage, casing removed and sausage crumbled (or other flavorful sausage) 1/2 C. white wine Salt and pepper 1 lemon, juice of, strained

Directions 1. Get a blender: combine in it the parsley, cilantro, garlic, cumin, lemon juice, salt, and 1 tbsp of the olive oil. Process them until they become smooth. 2. Add the rest of the oil in a steady stream while blending all the time. Coat the fish fillets with the herbs mix. Place them in the fridge. 3. To make the clam stew: place a large pan over medium heat. Heat the oil in it. Sauté in it the garlic with shallot for 2 min. 4. Stir in the sausages and cook them for 3 min. stir in the wine with clams and tomato. Cook them until the clams open. 5. Adjust the seasoning of the stew with some salt and pepper. Stir in the lemon juice then turn off the heat. 6. Place a large skillet over medium heat. Fill 1/4 of it with olive oil in it. Fry in it the fish fillets for 4 to 6 min on each side until they become golden brown. 7. Serve your fish fillets warm with the stew. Enjoy. Fried Rock Fillets with Clams Stew

57

SAUCY

Raisins and Eggplant Stew

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 378.3 Fat 2.2g Cholesterol 0.0mg Sodium 489.1mg Carbohydrates 76.5g Protein 18.2g

Ingredients 1 tbsp vegetable broth 1 large onion, sliced thin 5 garlic cloves, pressed 1 medium red bell pepper cut in 1-inch squares 1 medium eggplant, cubed 1 pinch red pepper flakes 2 tsp turmeric 1/2 tsp garam masala 1 (15 oz) cans garbanzo beans

1 (15 oz) cans lentils, drained 1/2 C. tomato sauce 1 1/4 C. vegetable broth 1/2 C. raisins Salt and pepper 1 tbsp cilantro, chopped

Directions 1. Place a large pan over medium heat. Heat 1 tbsp of broth in it. Cook in it the onion for 6 min. 2. Stir in the garlic, red bell pepper, eggplant, garam masala, and turmeric. Cook them for 2 min. 3. Combine in the tomato sauce with the remaining broth. Put on the lid and cook the stew for 17 min over low medium heat. 4. Once the time is up, stir in the garbanzo beans, lentils, red chili flakes, and raisins. Cook the stew for 7 min while stirring from time to time. 5. Adjust the seasoning of the stew then serve it warm. 6. Enjoy.

58

Saucy Raisins and Eggplant Stew

Roasted

Chickpea Capers Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 2 Calories 388.0 Fat 11.8g Cholesterol 16.6mg Sodium 960.7mg Carbohydrates 58.0g Protein 15.1g

Ingredients 1 tbsp red wine vinegar 1 lemon, juice of 2 garlic cloves, minced 1/2 tsp red pepper flakes 2 tsp capers, drained 1 1/2 tsp ground cumin 1 tsp paprika 1 (15 1/2 oz) cans chickpeas, drained or 1 C. dried garbanzo beans, cooked, rinsed and drained

2 tsp olive oil 1 tomatoes, chopped 1 roasted red pepper, drained and chopped (from a jar) 2 tbsp fresh thyme (chopped) 2 tbsp fresh parsley (chopped) Sea salt, to taste Pepper, to taste 1/4-1/2 C. feta cheese

Directions 1. Get a mixing bowl: mix in it the red wine vinegar with pepper flakes, paprika, lemon juice, olive oil, cumin, garlic and capers to make the sauce. 2. Get a large mixing bowl: stir in it the chickpeas with tomato, roasted pepper, parsley and thyme. 3. Add the vinaigrette with feta cheese, a pinch of salt and pepper. Serve your salad right away. 4. Enjoy.

Roasted Chickpea Capers Salad

59

WARM VEGGIES

and Butter Beans Stew

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 356.7 Fat 14.9g Cholesterol 1.8mg Sodium 645.7mg Carbohydrates 45.5g Protein 11.8g

Ingredients 1/4 C. olive oil 1 onion, chopped 2 cloves garlic, minced 1 large tomatoes, chopped (optional) 1 medium carrot, peeled and diced 1 medium potato, peeled and diced 1 stalk celery, thinly sliced 1 C. chicken stock

2 (15 oz) cans butter beans, drained 2 tbsp lemon juice 1 tbsp fresh parsley salt and pepper, to taste

Directions 1. Place a large heavy saucepan over medium heat. Heat the oil in it. Sauté in it the garlic with onion for 4 min. 2. Stir in the carrot with celery, tomato and potato. Cook them for 5 min. stir in the stock and cook them for 12 min. 3. Once the time is up, combine in the beans, lemon juice, a pinch of salt and pepper. Cook the stew for an extra 12 min over low heat. 4. Fold in the parsley. Serve your stew warm with some rice. 5. Enjoy.

62

Warm Veggies and Butter Beans Stew

Turkish

Prep Time: 15 mins

Vanilla Cake

Total Time: 45 mins Servings per Recipe: 24 Calories 157.4 Fat 7.4g Cholesterol 23.2mg Sodium 59.6mg Carbohydrates 20.9g Protein 2.0g

Ingredients 150 -200 g spinach 3/4 C. extra virgin olive oil 2 tbsp lemon juice 1 tsp vanilla essence 3 eggs 1 1/2 C. sugar

2 C. flour 3 tsp baking powder

Directions 1. Before you do anything preheat the oven to 350 F. 2. Get a blender: combine in it the spinach, olive oil, vanilla and lemon juice. Process them until they become smooth. 3. Combine in the sugar with eggs and process them again. 4. Mix the flour with baking powder in a large mixing bowl. Pour in the vanilla and spinach mix. Stir them until no lumps are found. 5. Grease a 9 inches cake pan with some butter and flour it. Pour the cake batter into it and bake it for 32 min. 6. Allow the cake to cool down completely then serve it with your favorite toppings. 7. Enjoy.

Turkish Vanilla Cake

63

AJVAR

Chicken Stew

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 196.4 Fat 7.6g Cholesterol 72.6mg Sodium 232.1mg Carbohydrates 5.8g Protein 25.8g

Ingredients 2 tbsp olive oil, divided 1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes or 1 1/2 lbs chicken legs with thigh 0.5 (12 oz) Ajvar 1 (14 1/2 oz) cans diced tomatoes with juice 1 (6 oz) jars mushrooms, drained

1 onion, diced 1 tbsp garlic, minced salt and pepper, to taste

Directions 1. Place a large pot over medium heat. Heat 1 tbsp of oil in it. Brown in it the chicken for 8 min. 2. Stir in the chicken, ajvar, tomatoes, mushrooms, onion, and garlic, a pinch of salt and pepper. Add the rest of the oil to them. 3. Cook them until they start boiling. Put on the lid and cook them for 1 h 35 min over low heat. 4. Once the time is up, serve your chicken stew warm. 5. Enjoy.

64

Ajvar Chicken Stew

Spicy

Chicken Kabobs with Pomegranate

Prep Time: 35 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 530.9 Fat 35.5g Cholesterol 75.5mg Sodium 154.1mg Carbohydrates 23.8g Protein 33.3g

Ingredients

Directions

TAHINI YOGURT 3 1/2 tbsp fresh lemon juice 1 tbsp baharat seasoning 1 large garlic clove, pressed 1/2 C. plain whole-milk Greek yogurt 1/4 C. tahini POMEGRANATE RELISH 1 1/4 C. pomegranate seeds 2/3 C. pistachios, coarsely chopped, shelled unsalted natural 1/3 C. fresh Italian parsley, coarsely chopped 2 1/2 tbsp olive oil 2 1/2 tsp fresh lemon juice CHICKEN 1/2 C. coarsely grated onion 2 tbsp fresh lemon juice 2 tbsp olive oil 2 tsp baharat seasoning 4 boneless skinless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces SERVE WITH warm pita bread

1. To make the yogurt sauce: 2. Get a mixing bowl: pour in it the lemon juice, Baharat seasoning, and garlic. Mix them with a fork and stir in the tahini with a pinch of salt. Place it aside. 3. To make the relish: 4. Get a mixing bowl: stir in it the pomegranate seeds with parsley, lemon juice, olive oil and pistachios with a pinch of salt. Place it aside to sit for 2 h. 5. To make the chicken kabobs: 6. Get a large mixing bowl: mix in it the onion with oil, Baharat seasoning and lemon juice. 7. Add the chicken and place it aside to sit for 2 h. 8. Before you do anything else preheat the oven broiler. 9. Thread the chicken pieces into skewers and then season them with some salt and pepper. 10. Place them on a greased baking sheet and cook them in the oven for 7 min on each side. Serve them warm with the pomegranate relish and yogurt sauce. 11. Enjoy.

Spicy Chicken Kabobs with Pomegranate

65

DOUBLE STUFFED

Eggplants

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 253.8 Fat 10.8g Cholesterol 0.0mg Sodium 564.4mg Carbohydrates 36.0g Protein 6.4g

Ingredients 2 medium eggplants (about 1-1/4 lbs. each) 4 tbsp olive oil 2 medium onions, chopped (about 2 C.) 4 garlic cloves, minced 4 large tomatoes, seeded and chopped (about 6 C.)

1 1/4 C. Italian-style dry breadcrumbs, divided 1 tsp salt 1 1/2 tsp pepper 3/4 C. water

Directions 1. Before you do anything preheat the oven to 350 F. 2. Slice the eggplants in half. Spoon out the flesh of the eggplant while reserving the shell intact. 3. Place the eggplant shells in a greased casserole dish and drizzle some olive oil on them. Place them aside. 4. Slice the eggplant flesh into dices. Place a large saucepan over medium heat. Heat the oil in it. Cook in it the onion for 6 min. 5. Stir in the garlic and cook them for 2 min. add the tomato and let them cook for an extra 9 min. 6. Stir in 1 C. of breadcrumbs with a pinch of salt and pepper to make the filling. Spoon the mix into the eggplant shells and sprinkle on them the remaining breadcrumbs. 7. Add the water to the casserole dish then cook it in the oven for 55 min. once the time is up, serve it warm. 8. Enjoy.

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Double Stuffed Eggplants

Saffron

Prep Time: 1 hr 30 mins

Rice Kebab

Total Time: 2 hrs Servings per Recipe: 4 Calories 784.0 Fat 27.6g Cholesterol 144.0mg Sodium 111.0mg Carbohydrates 84.0g Protein 45.2g

Ingredients 600 g fatter mutton, diced 1 lemon, juice of 2 onions 200 g rice

salt and pepper 1 tsp saffron

Directions 1. Stir the meat with onion and lemon juice in a large mixing bowl. Place it aside to sit for 60 min. 2. Place a large saucepan over medium heat and heat the oil in it. Add the rice and coo kit for 2 min. stir in the water with saffron in a mixing bowl then add them to the rice. 3. Lower the heat and cook them until the rice is done. 4. Preheat the grill and grease its grates. Thread the lamb dices into skewers then drizzle on them some oil. Cook them for 5 to 7 min on each side. Serve them warm. 5. Enjoy.

Saffron Rice Kebab

67

HOT

Molasses Dip

Prep Time: 2 mins Total Time: 2 mins Servings per Recipe: 1 Calories 1107.5 Fat 38.6g Cholesterol 0.0mg Sodium 142.3mg Carbohydrates 188.8g Protein 14.2g

Ingredients 1/2 C. grape molasses 1/4 C. tahini

Directions 1. Stir in the all the ingredients in a small mixing bowl. 2. Serve it with some bread. 3. Enjoy.

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Hot Molasses Dip

Tofu

Dessert Salad

Prep Time: 45 mins Total Time: 45 mins Servings per Recipe: 4 Calories 340.9 Fat 8.9g Cholesterol 0.0mg Sodium 1234.5mg Carbohydrates 54.3g Protein 15.8g

Ingredients 12 oz. firm tofu 15 oz. canned chick-peas 1/2 C. apricot 1/2 C. grapes 1/4 C. prune 1 medium onion 1/4 C. slivered almonds

3 figs 1/2 tsp saffron thread 1 1/2 tbsp flour 1 1/2 tsp salt 1/4 C. sugar-free syrup 1 tsp poppy seed

Directions 1. Place a large heavy saucepan over medium heat. Stir in it the fruits with tofu and onion and syrup. Cook them for 10 min. 2. Drain the cooked tofu, fruit and veggies mix and place it aside. Add the flour to remaining syrup in the pan and stir it well. Cook until it thickens. 3. Stir the tofu mix back into the saucepan with a pinch of salt and pepper then cook them for another 10 min over low heat. Serve it with warm with poppy seeds on top. 4. Enjoy.

Tofu Dessert Salad

69

SULTAN'S

Delight Stew

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 366.7 Fat 24.5g Cholesterol 91.7mg Sodium 145.7mg Carbohydrates 17.0g Protein 20.7g

Ingredients STEW 1 large onion, sliced 1 tbsp vegetable oil 1 1/2 lbs lamb, cut into 3/4 inch cubes 2 garlic cloves, chopped 1 lb tomatoes, peeled and chopped 1 tsp sugar EGGPLANT CREAM SAUCE 1 lb eggplant 2 tbsp lemon juice

4 tbsp butter 2 tbsp all-purpose flour 2 C. hot milk 1/4 tsp grated nutmeg 1/2 C. kasseri cheese, grated

Directions 1. Place a large pot over medium heat. Heat the oil in it. Add the onion and cook it for 3 min. stir in the meat and cook them for 6 min. stir in the garlic and cook them for 40 sec. 2. Stir in the sugar with tomato, a pinch of salt and pepper. Pour in the water then put on the lid and let them cook for 1 h 25 min while adding water if needed. 3. To make the eggplant: 4. Before you do anything preheat the oven to 500 F. 5. Pierce the eggplants with a fork several times. Place them on a lined up baking sheet and cook them for 32 min. 6. Place the eggplants aside to lose heat for a while then peel them. 7. Fill a bowl with water and stir into it some lemon juice then place in it the eggplants. 8. Place a large saucepan over medium heat. Heat the butter in it. Add the flour and stir it while cooking for 2 min. 9. Turn off the heat and combine the milk gradually while whisking all the time. Stir in the nutmeg powder with a pinch of salt and pepper. 72

Sultan's Delight Stew

10. Let them cook for 16 min over low heat while stirring from time to time until you get a thick sauce. 11. Remove the eggplants from the water and pat them dry then transfer them to a mixing bowl. Mash them with a potato masher. 12. Transfer the eggplant to the saucepan with the milk mix then mix them well. Heat them over medium heat then stir in the cheese until it melts. 13. Adjust the seasoning of the sauce then serve it over the lamb stew warm. 14. Enjoy.

73

TURKISH

Lavash - Crackers

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 8 Calories 234.2 Fat 6.8g Cholesterol 41.7mg Sodium 447.2mg Carbohydrates 36.7g Protein 5.7g

Ingredients 1 large egg 3/4 C. water 3 C. all-purpose flour 4 tbsp unsalted butter, at room temperature (1/2 stick) 2 tsp kosher salt 1 tsp granulated sugar

2 1/4 tsp fresh coarse ground black pepper

Directions 1. Mix the water with egg in a mixing bowl. Combine the flour with salt, sugar and butter in a large mixing bowl then beat them until they become crumbly. 2. Pour in the water mix and combine them until you get smooth dough. Shape the dough into 3 round pieces and wrap each one in a piece of plastic wrap. 3. Before you do anything preheat the oven to 400 F. 4. Place them in the fridge for 35 min. place a dough piece on a floured surface and spread it until it becomes thin like a paper. 5. Transfer it to a greased baking sheet and cut it into it if it too large for it. Repeat the process with the rest of the dough. 6. Sprinkle some salt and pepper on the dough sheets then bake them for 20 min or until they become golden brown. Serve them with your favorite dips. 7. Enjoy.

74

Turkish Lavash - Crackers

Bass

Casserole

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 257.9 Fat 14.4g Cholesterol 61.9mg Sodium 881.0mg Carbohydrates 2.7g Protein 28.3g

Ingredients 4 garlic cloves 1 C. olive 1 tsp dried oregano 1 tsp dried basil 2 tbsp parsley 1 1/2 tsp salt 2 tsp fresh ground pepper

1/4 C. olive oil 2 lbs sea bass 1/2 C. vegetable stock

Directions 1. Mix the garlic, olives, oregano, basil and parsley in a mixing bowl. 2. Before you do anything preheat the oven to 400 F. 3. Pour the oil into a casserole dish and place it in the oven for 3 min to heat it. Place in it the sea bass pieces with the skin facing the bottom of the dish. 4. Pour the stock on top followed by the herbs mix, a pinch of salt and pepper. Place the dish in the oven and cook it until the dish is done for 15 to 20 min. 5. Enjoy.

Bass Casserole

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RUBY

Delight

Prep Time: 30 mins Total Time: 24 hrs 30 mins Servings per Recipe: 1 Calories 70.2 Fat 0.0g Cholesterol 0.0mg Sodium 0.3mg Carbohydrates 17.9g Protein 0.0g

Ingredients 5 tbsp cornstarch 1/2 C. cold water 1/2 C. hot water 2 C. sugar 1/2 C. orange juice 1 tsp rose water 2 C. pistachios

Powdered sugar Flavoring (lemon, orange, strawberry) Food coloring

Directions 1. Grease a shallow dish with some butter and place it aside. 2. Whisk the cornstarch with cold water in a small bowl and place it aside. 3. Stir the orange juice with sugar and hot water in a large saucepan. Cook them over medium heat until they start boiling. 4. Lower the heat and let them cook for 16 min until they thicken. 5. Turn off the heat then add lemon juice or rose water followed by the nuts and food coloring. 6. Pour the mix in the greased dish and place it aside to lose heat until it thickens. Slice it into dices then serve it. 7. Enjoy.

76

Ruby Delight

Lamb Stew

with Avgolemono Sauce

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 7 Calories 360.8 Fat 19.4g Cholesterol 147.2mg Sodium 153.8mg Carbohydrates 17.8g Protein 30.8g

Ingredients 2 lbs leg of lamb, cut into pieces 3 lbs green onions, chopped 2 -3 heads lettuce, chopped 1/2 scoop butter Salt and pepper AVGOLEMONO SAUCE 2 eggs

1 lemon, juice of Flour

Directions 1. Place a large saucepan over medium heat. Heat 1 tbsp of butter in it. Brown in it lamb pieces for 8 min. place them aside. 2. Stir in the remaining butter with lettuce, onion, browned lamb, a pinch of salt and pepper. 3. Put on the lid and let them cook for 60 min while stirring them from time to time and adding water if needed. 4. To make the sauce: 5. Combine the lemon juice with eggs and flour. Beat them in a mixing bowl until they become smooth and place it aside. 6. When the stew is done, pour the sauce into a heavy saucepan and bring it to a simmer then serve it right away with the stew. 7. Enjoy.

Lamb Stew with Avgolemono Sauce

77

MEATY

Mushroom Meatballs

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 258.3 Fat 9.6g Cholesterol 80.1mg Sodium 493.2mg Carbohydrates 23.3g Protein 20.2g

Ingredients 1/2 medium onion 3 garlic cloves 1 red bell pepper 1 stalk celery 4 large white mushrooms 1/4 C. finely chopped coriander 1 lb lean ground beef or 1 lb ground chicken or 1 lb ground turkey 1 egg 1 C. quick oats 6 oz. tomato paste

2 tbsp molasses 1/2 tbsp oregano 1/2 tbsp cumin 1/2 tbsp thyme 1/8 tsp cayenne 1/2 tsp salt 1/2 tsp black pepper

Directions 1. Before you do anything preheat the oven to 375 F. 2. Combine all the ingredients in a large mixing bowl. Mix them well with your hands. Shape the mix into bite size meatballs. 3. Lay the meatballs on a greased baking sheet then cook them in the oven for 22 min. serve your meatballs warm. 4. Enjoy.

78

Meaty Mushroom Meatballs

Sauerkraut

Stuffed Leaves

Prep Time: 20 mins Total Time: 2 hrs 50 mins Servings per Recipe: 6 Calories 321.9 Fat 13.9g Cholesterol 39.1mg Sodium 621.6mg Carbohydrates 35.0g Protein 16.7g

Ingredients Kosher salt, to taste 1 large head green cabbage, cored 1/2 C. long-grain rice 2 tbsp extra-virgin olive oil 1/2 white onion, minced 1 garlic clove, minced 4 tbsp fresh dill, chopped 1 1/2 tbsp dried breadcrumbs 1/2 tbsp sweet paprika 1/4 tsp crushed red chili pepper flakes 12 oz. ground beef

Fresh ground black pepper, to taste 2 C. sauerkraut, rinsed 8 sprigs fresh thyme 6 slices bacon (optional) 4 bay leaves 1 (28 oz.) canned whole tomatoes, untrained and crushed 1/2 C. chicken stock

Directions 1. Place a large pot over medium heat and fill it with water and a pinch of salt. Cook it until it starts boiling. 2. Lay the cabbage leaves in the hot water and blanch them for 2 min. drain them right away and place them on a line up baking sheet. 3. Place a large saucepan over medium heat. Pour 2 C. of water in it and cook them until they start boiling. Add the rice and keep it boiling for 12 min. place it aside. 4. Place a large pan over medium heat. Heat the oil in it. Add the garlic with onion and cook them for 9 min. place it in a mixing bowl to lose heat. 5. Combine in 1 tbsp dill, bread crumbs, paprika, rice, beef, and chile flakes, a pinch of salt and pepper. Mix them well with your hands. 6. Before you do anything else preheat the oven to 375 F. 7. Place 4 cabbage leaves aside. Discard the stem of a cabbage leaf and slice into 4 pieces. Place 1 tbsp of the beef mix in it then roll it and place it in a large pot. Sauerkraut Stuffed Leaves

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8. Repeat the process with the rest of the cabbage leaves. Use a sharp knife the cut the remaining 4 cabbage leaves into small pieces. 9. Sprinkle the rest of the dill on top of the stuffed cabbage leaves with sauerkraut, thyme, bacon, chopped cabbage, tomato and bay leaves. 10. Pour the stock on top with 1/2 C. of water. Place the 4 cabbage leaves remaining on top then cook them until they start boiling over high heat. 11. Put on the lid and place the pot in the oven. Cook it for 120 min. serve it warm. 12. Enjoy.

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Mediterranean

Poultry Pudding

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 6 Calories 421.9 Fat 8.5g Cholesterol 35.1mg Sodium 92.3mg Carbohydrates 77.2g Protein 10.0g

Ingredients 3 1/2 oz. chicken (breast or thigh) 3/4 C. rice 1/4 C. water 4 C. milk

1 1/2 C. sugar 1 tsp cinnamon

Directions 1. Bring a salted pot of water to a boil. Cook in it the chicken for 16 min until it is almost done. 2. Drain the chicken, discard the bones and shred the meat. 3. Place the rice in a large bowl and cover it with warm water. Put on the lid and let it sit for 2 h 20 min. 4. Remove the excess water and transfer the rice to a blender. Pulse it several times until it become finely ground. 5. Transfer the ground rice with milk to a large heavy saucepan then cook them for 6 min while stirring all the time until they become thick. 6. Combine in the shredded chicken and cook them for another 6 min while stirring. 7. Lower the heat then stir in the sugar with a pinch of salt. Let them coo for 2 min. turn off the heat and spoon the pudding into serving bowls or glasses. 8. Place the pudding in the fridge until it cools down completely then serve it. 9. Enjoy.

Mediterranean Poultry Pudding

81

GOLDEN

Shrimp Bites

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 494.9 Fat 40.3g Cholesterol 166.2mg Sodium 646.0mg Carbohydrates 16.5g Protein 17.0g

Ingredients 6 oz shrimp, cut in half 2 tbsp butter 3 tbsp flour 1/2 C milk 1/2 C mozzarella cheese, grated 1/2 tsp salt 1/2 tsp pepper 1 tbsp lemon juice

1 egg, lightly beaten, with 1/2 tsp olive oil 1/2 C breadcrumbs FOR FRYING 1/2 C sunflower oil

Directions 1. Place a large saucepan over medium heat then heat the butter in it. Combine in the flour and mix them well. 2. Add the milk gradually while whisking all the time until you get a smooth mix that is free of lumps. 3. Combine in the cheese, shrimp, lemon juice, salt and pepper then cook them for 4 min. 4. Transfer the mix to a mixing bowl and place it in the fridge to lose heat. 5. Spread some flour on a working space on a counter then dump in it the shrimp mix. Shape the mix into small patties. 6. Dip each patty in the beaten egg then roll it in the breadcrumbs. 7. Place a large pan over medium heat and heat the oil in it. Cook in it the shrimp patties until they become golden brown then serve them warm. 8. Enjoy.

84

Golden Shrimp Bites

Cherry

Saucy Lamb Kabobs with Cucumber Salad

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 8 Calories 371.4 Fat 27.1g Cholesterol 67.9mg Sodium 81.3mg Carbohydrates 13.2g Protein 19.9g

Ingredients 2 lbs lamb, cubes about 1 inches each 2 green peppers 2 pints cherry tomatoes 2 onions FOR THE MARINADE 2 tbsp lemon juice 1/2 C olive oil 1 tsp garlic, minced 1/2 tsp cumin 1/4 tsp turmeric (or more if desired, depending on how spicy you desire)

1 pinch ground red pepper or 1 pinch cayenne FOR THE CACIK 2 cucumbers, peeled and grated 16 ozs cold plain yogurt 2 garlic cloves, minced 1 tbsp of fresh mint Salt Olive oil

Directions 1. Toss the cucumbers and garlic salt in a large mixing bowl. Stir in the yogurt then top it with the mint and some olive oil. 2. Put on the lid then place the salad in the fridge. 3. Grease the skewers with some oil or a cooking spray then thread into them the tomato, onion and lamb dices. Brush them once again with some oil. 4. Before you do anything preheat the grill. 5. Cook the skewers for 6 to 10 min while turning every once in a while. Serve your kabobs warm with the cucumber salad and some pita bread. 6. Enjoy.

Cherry Saucy Lamb Kabobs with Cucumber Salad

85

EGYPTIAN

Chocolate Cake

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 438.0 Fat 15.0g Cholesterol 138.3mg Sodium 476.0mg Carbohydrates 69.5g Protein 7.1g

Ingredients 1/2 C. powdered chocolate milk mix 4 large eggs, separated 1/2 C. milk 1/2 C. butter 1 1/2 C. sugar

1 3/4-2 C. flour, sifted with the salt 1 tsp baking powder 1 tsp salt

Directions 1. Before you do anything preheat the oven to 325 F. 2. Get a small mixing bowl: Stir in it 5 tbsp hot Water with the chocolate milk mix until it is well combined. 3. Get a large mixing bowl: Beat in it the sugar with butter until they become smooth and creamy. Combine the egg yolks and mix them well. 4. Combine in the milk with chocolate mix. Beat them until they become smooth. 5. Combine in the flour and beat them smooth again. 6. Get a mixing bowl: Place in it the egg whites and beat them until their soft peaks. Fold it into the cake batter. Combine in the baking powder with vanilla. Stir them well. 7. Grease a baking pan with some butter and coat it with some flour. Pour the batter cake in it. Cook the cake in the oven for 1 h 12 min. 8. Allow the cake to cool down completely. Serve your cake with your favorite frosting then serve it. 9. Enjoy.

86

Egyptian Chocolate Cake

Egyptian

Walla-Walla Salad

Prep Time: 1 hr Total Time: 1 hr Servings per Recipe: 4 Calories 380.8 Fat 32.7g Cholesterol 80.2mg Sodium 1008.6mg Carbohydrates 9.7g Protein 13.5g

Ingredients 1 large English cucumber, peeled, halved lengthwise salt 12 oz feta cheese 1/2 C. finely chopped walla-walla onion 1/4 C. fresh lemon juice

1/4 C. olive oil fresh ground pepper 2 tbsp fresh mint sprigs

Directions 1. Pierce the cucumber several times with a fork. Season it with some salt and place it aside for 22 min. 2. Get a serving bowl: Mash the cheese slightly with your hand. Add the onion, lemon juice and oil, a pinch of salt and pepper. Mix them well with a fork. 3. Rinse the cucumber with some cool water. Pat it dry and slice it. Add it to the cheese mix and stir them. 4. Chill the salad in the fridge for 32 min then serve it. 5. Enjoy.

Egyptian Walla-Walla Salad

87

EGYPTIAN

Cream Pudding

Prep Time: 3 mins Total Time: 11 mins Servings per Recipe: 4 Calories 205.4 Fat 8.9g Cholesterol 25.6mg Sodium 117.8mg Carbohydrates 24.7g Protein 7.3g

Ingredients 3 tbsp finely ground rice 3 C. milk 2 1/2 tbsp sugar 1 tbsp rose water

2 tbsp mixed nuts, chopped

Directions 1. Get a mixing bowl: Stir in it 1 C. of milk with rice. 2. Place a large saucepan over medium heat: Combine in it the milk with sugar. Cook them until they start boiling. Add the rice and milk mix. Stir them. 3. Reduce the heat and cook the pudding until it becomes thick. Turn off the heat and add the rosewater. Serve your pudding with some nuts. 4. Enjoy.

88

Egyptian Cream Pudding

Egyptian

Veggies Omelet

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 292.3 Fat 24.6g Cholesterol 317.2mg Sodium 108.8mg Carbohydrates 7.8g Protein 10.4g

Ingredients 6 eggs 1 tbsp flour salt & pepper 1 large onion, diced 5 tbsp oil 1/2 bunch parsley, chopped semi fine

1 tomatoes, diced 1/2 green bell pepper, diced

Directions 1. Before you do anything preheat the oven broiler. 2. Get a mixing bowl: Whisk in it the eggs with pepper, flour, a pinch of salt and pepper. 3. Place a large skillet over medium heat. Heat 2 tbsp of oil in it. Add the onion and cook it for 3 min. 4. Stir in the tomato with parsley, and pepper for 4 min. Turn off the heat and let them lose heat. Add the beaten eggs and stir them well. 5. Coat an ovenproof pan with the rest of the oil. Place it over medium heat and heat it. Spread the eggs and veggies mix in it. 6. Cook it for 3 to 5 min or until the omelet is set on the bottom. Transfer the pan to the oven and broil it for 4 min. Serve it warm. 7. Enjoy.

Egyptian Veggies Omelet

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EGYPTIAN

Stuffed Grape Leaves (Dolmas)

Prep Time: 1 hr Total Time: 1 hr Servings per Recipe: 20 Calories 111.5 Fat 7.0g Cholesterol 20.1mg Sodium 135.8mg Carbohydrates 6.0g Protein 5.4g

Ingredients 1 1/4 lbs ground beef 3/4 C. long grain rice, cooked 1 small onion, chopped fine 2 garlic cloves, crushed or minced) 1 tsp salt 1/4 tsp black pepper 1/4 tsp ground cumin

1 (1 quart) jar pickled grape leaves, in brine, well rinsed and drained, stems cut off 2 tbsp olive oil 1 tbsp lemon juice

Directions 1. Get a large mixing bowl: Combine in it the beef with rice, onion, garlic, cumin, salt and pepper. Mix them well. 2. Shape some of mix into strip like your index finger. Place a grape leaf over a working surface. Place the stuffing log in the middle of the leaf. 3. Lay the bottom and upper sides over the filling and roll it. Place it in a greased casserole dish. Repeat the process with the rest of the ingredients. 4. Lay the stuffed leaves in a greased casserole pan without leaving any emptiness between them. Pour enough water to cover the stuffed leaves. 5. Drizzle the lemon juice with olive oil and stir them gently. Place it over high medium heat. Cook it until it starts boiling. Lower the heat and cook it for 22 min. 6. Serve your stuffed leaves warm. 7. Enjoy.

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Egyptian Stuffed Grape Leaves

Egyptian

Vanilla Bread

Prep Time: 3 hrs Total Time: 3 hrs 10 mins Servings per Recipe: 1 Calories 260.6 Fat 11.3g Cholesterol 29.1mg Sodium 20.0mg Carbohydrates 34.0g Protein 5.5g

Ingredients 1 kg all-purpose flour 1 C. ghee or 1 C. butter 1/2 C. cream 1 pinch salt 1/2 tsp vanilla 2 tbsp instant yeast

3 -4 tbsp sugar 1/2 liter sour milk or 1/2 liter yogurt 1 tbsp anise 1 tbsp fennel seed 1 tbsp sesame seeds

Directions 1. Get a large mixing bowl: Combine in it the four with sugar, seeds, yeast, vanilla and salt. Mix them well. 2. Place a small saucepan over medium heat. Melt the butter in it. Transfer it to the flour mix. Mix them well. 3. Combine in the yogurt with cream. Mix them well with your hands until your get a smooth dough. Place a kitchen towel over the dough and let it rise for 30 min. 4. Divide the dough into several egg sized pieces. Cover them with a kitchen towel and let them rise for 2 h 10 min. 5. Place a piece of dough in a floured working surface. Roll it in the shape of circle with you hands. Repeat the process with the rest of the dough. 6. Place the dough circles on greased baking sheets and let them rest for 1 h. 7. Before you do anything preheat the oven to 356 F. 8. Get a small mixing bowl: Whisk in it some milk with vanilla and an egg. Make several parallel lines with a knife on top of the bread circles. 9. Brush them with the vanilla mix. Cook them in them for 16 min. Serve your bread warm with some sweet or savory toppings. 10. Enjoy. Egyptian Vanilla Bread

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EGYPTIAN

Winter Style Chocolate Chips Cake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 551.6 Fat 18.4g Cholesterol 126.7mg Sodium 453.0mg Carbohydrates 90.3g Protein 7.9g

Ingredients 3 C. all-purpose flour 2 1/2 C. granulated sugar 3/4 C. brown sugar 1 tbsp pumpkin pie spice or 1 tbsp apple pie spice 1 1/2 tsp baking powder 1 1/2 tsp baking soda

1/2 tsp salt 6 oz milk chocolate chips 1 (15 oz) cans pumpkin 3/4 C. melted butter or 3/4 C. margarine 6 eggs, slightly beaten or 6 equivalent egg substitute

Directions 1. Before you do anything preheat the oven to 350 F. Grease a loaf pan. 2. Get a mixing bowl: Combine in it pumpkin, melted butter and eggs. Mix them well. 3. Get a large mixing bowl: Mix in it the flour with white and brown sugar, baking powder and soda, salt. Add the pumpkin mix. Whisk them well. Fold in the chocolate chips. 4. Pour the batter into the load pan. Cook it in the oven for 1 h 5 min. Allow the cake to cool down completely then serve it. 5. Enjoy.

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Egyptian Winter Style Chocolate Chips Cake

Traditional

Egyptian Spiced Up Beans

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 139.4 Fat 0.7g Cholesterol 0.0mg Sodium 14.9mg Carbohydrates 25.8g Protein 8.9g

Ingredients 1 (15 oz) cans cooked fava beans or 1 1/2 C. cooked fava beans 1 small onion, chopped 3 garlic cloves, chopped 1 large tomatoes, chopped 1/2 tsp chili powder 1/2 tsp curry powder 1/2 tsp cumin 1 dash cinnamon

1 dash clove 1 dash turmeric 1 dash cayenne 1 tbsp lemon juice salt 1 small potato, peeled and cooked, added when onion is cooking (optional)

Directions 1. Place a large pan over medium heat. Heat a splash of oil in it. Sauté in it the onion for 3 min. Stir in the garlic and cook them for 1 min. 2. Stir in the tomato and cook them for 4 min until it softens. Stir in the lemon juice with spices, a pinch of salt and pepper. 3. Cook them for 18 min over low heat while stirring them occasionally. Serve it with some extra olive oil. 4. Enjoy.

Traditional Egyptian Spiced Up Beans

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EGYPTIAN

Nutty Bread Pudding

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 281.6 Fat 24.0g Cholesterol 16.1mg Sodium 260.1mg Carbohydrates 12.0g Protein 8.1g

Ingredients 1 packet roqaq (Bread crackers) 1 C. mixed nuts 1 tbsp unsalted butter or 1 tbsp fresh cream

1 tbsp coconut, grated 1 C. milk, sweetened

Directions 1. Before you do anything preheat the oven to 365 F. Grease a casserole dish. 2. Place 2 sheets of the roqaq on a baking sheet and dry them in the oven for 3 min until they become crispy. Repeat the process with the rest of the crackers. 3. Press the crackers with your hands. Lay it in the greased dish then top it with the nuts and coconut. 4. Place a small saucepan over medium heat. Heat the milk in it. Drizzle it all over the pudding mix then dot it with butter. 5. Cook in it the oven until it becomes golden brown on top. Serve it warm. 6. Enjoy.

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Egyptian Nutty Bread Pudding

Traditional

Veggies Soup

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 6 Calories 214.5 Fat 8.3g Cholesterol 20.3mg Sodium 75.1mg Carbohydrates 26.7g Protein 9.5g

Ingredients 5 C. vegetable stock 1 C. brown lentils, washed and drained 2 large onions, chopped 2 medium tomatoes, finely chopped 4 garlic cloves, crushed 4 tbsp butter

2 tsp cumin 1 pinch salt and pepper, to taste 4 tsp lemon juice

Directions 1. Place a large saucepan over medium heat. Pour in it the stock and cook it until it starts boiling. Stir in the lentils and 2/3 of the onions, tomatoes, and garlic. 2. Cook them until they start boiling again. Lower the heat and cook them for 15 to 25 min until the lentils are done. 3. Place a large skillet over medium heat. Place in it the butter and heat it until it melts. Add the rest of the onion and cook it for 4 min. 4. Get a food processor: Allow the soup to cool down slightly then blend it smooth in batches. Pour the soup back into the saucepan. 5. Cook the soup for 5 min. Add the cumin, salt, pepper, lemon juice and remaining 2 tbsp of butter. Serve your soup hot and top it with the sautéed onion. 6. Enjoy.

Egyptian Veggies Soup

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EGYPTIAN

Summer Yogurt Salad

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 71.7 Fat 2.1g Cholesterol 7.9mg Sodium 73.8mg Carbohydrates 10.6g Protein 3.5g

Ingredients 1/2 lb beet, boiled and diced 3 1/2 oz tomatoes, diced 3 1/2 oz cucumbers, diced 1 C. yoghurt

1 garlic clove, minced salt, to taste

Directions 1. Get a small mixing bowl: Whisk in it the yogurt with garlic and a pinch of salt to make the dressing. 2. Get a serving bowl: Toss in it the veggies with the yogurt dressing. Place it in the fridge for 1 h 10 min. Serve it. 3. Enjoy.

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Egyptian Summer Yogurt Salad

Egyptian

Zucchini Chips Casserole

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 8 Calories 88.3 Fat 5.6g Cholesterol 7.3mg Sodium 42.6mg Carbohydrates 6.7g Protein 3.8g

Ingredients 2 lbs zucchini, medium sized 1 lb yoghurt 1 egg white salt, to taste 1 tsp cornstarch

1/2 C. mint leaf, chopped 2 tbsp olive oil

Directions 1. Before you do anything preheat the oven to 350 F. 2. Get a small mixing bowl: Whisk in it the yoghurt, egg white, cornstarch and salt. 3. Place a large saucepan over medium heat. Heat the oil in it. Cut the zucchini into slices and cook them until they become golden brown on both sides. 4. Lay the zucchini slices in a greased casserole dish. Spread the yogurt mix over it. Cook it in the oven for 18 min. 5. Top it with the mint leaves. Cook it in the oven for 6 min then serve it warm. 6. Enjoy.

Egyptian Zucchini Chips Casserole

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EGYPTIAN

Penn Squash Koshari

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 231.9 Fat 1.0g Cholesterol 0.0mg Sodium 269.7mg Carbohydrates 50.4g Protein 6.9g

Ingredients 2 C. cooked rice 2 C. cooked penne pasta 2 tbsp white vinegar 1 tsp ground cumin, divided 1/2 tsp garlic powder 1 C. cooked lentils 1 (15 oz) cans crushed tomatoes 1/2 C. water

1 1/2 tbsp sugar 3/4 tsp ground cinnamon 1/2 tsp salt 1/4 tsp crushed red pepper flakes 3 medium yellow squash, cut into 1/2inch pieces 2 medium onions, thinly sliced

Directions 1. Get a large mixing bowl: Whisk in it the vinegar, 1/2 tsp cumin, and garlic powder. Stir in the lentils. 2. Place a saucepan over medium heat: Cook in it the tomatoes, water, sugar, cinnamon, salt, remaining 1/2 tsp cumin and red pepper for 6 min. Fold in the squash. 3. Divide the warm rice over serving plates then top them with warm pasta, lentils and tomato sauce. Serve your Koshari warm. 4. Enjoy.

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Egyptian Penn Squash Koshari

Egyptian

Nutty Bread Topping (Dukka Spice)

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 1 Calories 1471.8 Fat 124.9g Cholesterol 0.0mg Sodium 2407.0mg Carbohydrates 86.7g Protein 45.3g

Ingredients 4 oz sesame seeds 3 oz hazelnuts or 3 oz roasted chickpeas 2 oz coriander seeds 1 oz cumin seed 1 tsp sea salt

1/2 tsp ground black peppercorns 1 tsp dried thyme or 1 tsp mint

Directions 1. Place a small pan over medium heat. Toast in it the sesame seeds. Place it aside. 2. Add the hazelnuts and toast them for 6 min. Discard their skin. Place them aside. 3. Add the coriander with cumin seeds and toast them until they become dark in color. Place them aside to lose heat. 4. Get a food processor or coffee grinder: Combine in it all the ingredients and grind them until they become coarse. Store them in a jar for up to 90 days. 5. Enjoy.

Egyptian Nutty Bread Topping

101

EGYPTIAN

Fruit Cups

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 532.9 Fat 20.5g Cholesterol 3.6mg Sodium 698.0mg Carbohydrates 79.7g Protein 10.5g

Ingredients 2 C. raspberries 3 tsp caster sugar 2 peaches

4 C. strawberries 8 biscuits

Directions 1. Place a heavy saucepan over medium heat. Stir in it the sugar with raspberries. Bring them to a simmer over low heat. Simmer them for 6 min. Place the mix aside to lose heat. 2. Get a blender: Combine in it the peaches with the raspberries mix. Blend them smooth. Pour the mix in a fine mesh sieve and strain it. 3. Transfer the strained sauce into a mixing bowl. Stir into it the strawberries. Divide the mix between serving glasses. 4. Top them with the ginger biscuits. Chill them in the fridge until ready to serve. 5. Enjoy.

104

Egyptian Fruit Cups

Egyptian

Saffron Pudding

Prep Time: 2 hrs 10 mins Total Time: 2 hrs 20 mins Servings per Recipe: 6 Calories 325.2 Fat 9.2g Cholesterol 34.1mg Sodium 119.5mg Carbohydrates 52.1g Protein 9.1g

Ingredients 3/4 C. rice flour 3/4 C. sugar 6 C. milk 2 whole green cardamom pods, lightly crushed

1 pinch saffron thread 3 tbsp rose water chopped pistachios, to garnish

Directions 1. Place a heavy saucepan over medium heat. Stir in it the sugar with flour and milk. Cook them until they start boiling while mixing all the time. 2. Stir in the saffron with cardamom. Cook them for 2 min while stirring all the time. Fold in the rosewater. 3. Divide the pudding between serving glasses. Chill them in the fridge for 2 h 30 min. Serve them with your favorite toppings. 4. Enjoy.

Egyptian Saffron Pudding

105

CAULIFLOWER

(‫)طيبنرق‬

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 284 kcal Fat 13.4g Cholesterol 48mg Sodium 102mg Carbohydrates 34.2g Protein 8.7g

Ingredients 2 tsps ground cumin 1 head cauliflower, cut into florets 1 C. all-purpose flour 1 egg 2 cloves garlic 1 tsp ground cumin

1 tbsp tomato paste salt to taste 1/4 C. milk, or as needed 2 C. vegetable oil, or as needed

Directions 1. Cook cauliflower florets in boiling salty water for 2 minutes, while adding two tsps of cumin and then a blended mixture of tomato paste, salt, flour, egg, cumin and garlic. 2. Cook everything in hot oil 8 minutes or until golden. 3. Serve.

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Cauliflower

Feta

Prep Time: 5 mins

melet (‫)نبجلا ةجع‬

Total Time: 10 mins Servings per Recipe: 2 Calories 243 kcal Fat 19.8g Cholesterol 385mg Sodium 300mg Carbohydrates 1.8g Protein 14.7g

Ingredients 4 eggs, beaten 1/2 tsp black pepper 3 tbsp crumbled feta cheese

1 tsp milk 1 tbsp vegetable oil

Directions 1. Cook a mixture of beaten eggs and pepper in hot oil and then add a mixture of milk and cheese when the edges are cooked before folding it up around this cheese mixture. 2. Enjoy.

Feta Omelet

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