Middle Eastern Food: Quick and Easy Middle Eastern Recipes [2 ed.]

Table of contents :
Table of Contents
Couscous Ghardaïa
Algerian Lunch Box: (Mint Salad)
Tomato Braised Egg Skillet: (Shakshouka I)
Myriam’s Salad
Fatima’s Borek
Algerian Weeknight Dinner: (Spicy Ground Beef with Beans)
Algerian Quiche
Ground Chicken Borek
How to Make Haricot Beans
Sweet Glazed Semolina Cake
Algerian Strawberry Cookies
Algerian Style Lamb and Beans
Green Bean Bowls
Chicken Soup North African
Algerian Bread
Hot Broad Beans
Picnic Rice with Vinaigrette
Tabilch
Sambousak Bi Lahm
Fahmi’s Famous Koshari
Charoset
Pan Braised Chicken
Bastirma
Spiced Seafood Kofta
Gebna Makleyah
Lemon Chicken Casserole
Spinach Omelet
Egyptian Pot Pies
Chickpea and Cabbage Stew
Saniyit Kofta
Seafood Dolmas
Kar Assaly
Fatta (Lamb Soup)
Taagiin Saamaak
Creamy Black Salad
Nutty Lamb Pierogis
Golden Cauliflower Bites with Tahini
Spicy Beef and Squash Skillet
Golden Chickpeas
Lemon Wings
Yogurt and Chickpea Bake
Sweet and Salty Lovers Skillet
Lamb Rolls Lebanese
Crunchy Beet Salad
Spicy Chicken Roast
Spring Veggies Salad with Tahini Sauce
Fruity Carrot Salad
Beef Kufta Casserole
Arabian Tomato Sauce
Pomegranate Flowers Salad
Fruit and Veggies Clash Briwat
Fried Rock Fillets with Clams Stew
Saucy Raisins and Eggplant Stew
Roasted Chickpea Capers Salad
Homemade Harissa
Homemade Harissa
Ras el Hanout
Chickpea Chicken Stew with Couscous
Vegan Stuffed Chard
Tripoli Chickpea Nachos
Lebanese Turkey Kabobs
White Pickles
Beirut Bean Soup
Gold Bites
A Girl from Lebanon Chicken Soup
Baked Butter Beans Pot
Pomegranate and Spinach Pierogis
Crunchy Baklava with Lemon Syrup
Baked Butter Beans Pot
Chilled Creamy Summer Soup
Minty Eggs and Potato Salad
Spicy Sirloin Stuffed Peppers
Traditional Moroccan Chicken Roast
Halibut Tomato Stew
Herbed Grilled Chicken
Alfalfa Beef Burgers
Crab Burgers with Orange Dressing
Zesty Carrot Salad
Sultana Chicken Stew
Sweet Potato and Veggies Curry
Apricots and Red Lentils Stew
Famous Crunchy Moroccan Bastya
Paprika Grilled Chops
Sweet and Salty Steak Sauté
Chickpea Chicken Tagine
Classic Tabbouli Salad
Black Lebanese Pilaf
Zesty Hummus
Spring Bulgur
Lebanese Chicken Kabobs
Classic Arabian Lentils Soup
Semolina Diamonds with Lemon Syrup
Golden Lebanese Potato Salad
Lebanese Potato and Lentils Soup
Cinnamon Chicken Kabobs
Creamy Garlic Aioli
Grilled Chicken with Yogurt Sauce
Lebanese Potato Sauce
Saucy Lamb Casserole
Alien Edamame Hummus
Feta and Eggplant Bake
Honey Chicken with Couscous

Citation preview

Middle Eastern Food Quick and Easy Middle Eastern Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

Table of Contents Couscous Ghardaïa 7

Algerian Lunch Box: (Mint Salad) 8 Tomato Braised Egg Skillet: (Shakshouka I) 9 Myriam’s Salad 10 Fatima’s Borek 11 Spicy Ground Beef with Beans 12 Algerian Quiche 13 Ground Chicken Borek 14 How to Make Haricot Beans 15 Sweet Glazed Semolina Cake 16 Algerian Strawberry Cookies 17 Algerian Style Lamb and Beans 18 Green Bean Bowls 19 Chicken Soup North African 20 Algerian Bread 21 Hot Broad Beans 22 Picnic Rice with Vinaigrette 23 Tabilch 24 Sambousak Bi Lahm 25 Fahmi’s Famous Koshari 26 Charoset 27 Pan Braised Chicken 28

Bastirma 29 Spiced Seafood Kofta 30 Gebna Makleyah 31 Lemon Chicken Casserole 32 Spinach Omelet 33 Egyptian Pot Pies 34 Chickpea and Cabbage Stew 35 Saniyit Kofta 36 Seafood Dolmas 37 Kar Assaly 38 Fatta (Lamb Soup) 39 Taagiin Saamaak 40 Creamy Black Salad 41 Nutty Lamb Pierogis 42 Golden Cauliflower Bites with Tahini 44 Spicy Beef and Squash Skillet 45 Golden Chickpeas 46 Lemon Wings 47 Yogurt and Chickpea Bake 48 Sweet and Salty Lovers Skillet 49 Lamb Rolls Lebanese 50 Crunchy Beet Salad 51 Spicy Chicken Roast 52 Spring Veggies Salad with Tahini Sauce 53

Fruity Carrot Salad 54 Beef Kufta Casserole 55 Arabian Tomato Sauce 56 Pomegranate Flowers Salad 57 Fruit and Veggies Clash Briwat 58 Fried Rock Fillets with Clams Stew 60 Saucy Raisins and Eggplant Stew 61 Roasted Chickpea Capers Salad 62 Homemade Harissa 63 Homemade Harissa 64 Ras el Hanout 65 Chickpea Chicken Stew with Couscous 66 Vegan Stuffed Chard 67 Tripoli Chickpea Nachos 68 Lebanese Turkey Kabobs 69 White Pickles 70 Beirut Bean Soup 71 Gold Bites 72 A Girl from Lebanon Chicken Soup 73 Baked Butter Beans Pot 74 Pomegranate and Spinach Pierogis 75 Crunchy Baklava with Lemon Syrup 76 Baked Butter Beans Pot 78 Chilled Creamy Summer Soup 79

Minty Eggs and Potato Salad 80 Spicy Sirloin Stuffed Peppers 81 Traditional Moroccan Chicken Roast 83 Halibut Tomato Stew 84 Herbed Grilled Chicken 86 Alfalfa Beef Burgers 87 Crab Burgers with Orange Dressing 88 Zesty Carrot Salad 90 Sultana Chicken Stew 91 Sweet Potato and Veggies Curry 92 Apricots and Red Lentils Stew 93 Famous Crunchy Moroccan Bastya 94 Paprika Grilled Chops 96 Sweet and Salty Steak Sauté 97 Chickpea Chicken Tagine 98 Classic Tabbouli Salad 100 Black Lebanese Pilaf 101 Zesty Hummus 102 Spring Bulgur 103 Lebanese Chicken Kabobs 104 Classic Arabian Lentils Soup 105 Semolina Diamonds with Lemon Syrup 106 Golden Lebanese Potato Salad 107 Lebanese Potato and Lentils Soup 108

Cinnamon Chicken Kabobs 109 Creamy Garlic Aioli 110 Grilled Chicken with Yogurt Sauce 111 Lebanese Potato Sauce 112 Saucy Lamb Casserole 113 Alien Edamame Hummus 114 Feta and Eggplant Bake 115 Honey Chicken with Couscous 116

COUSCOUS

Ghardaïa

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 226.4 Fat 5.6g Cholesterol 1.5mg Sodium 86.0mg Carbohydrates 38.6g Protein 6.9g

Ingredients

2 tbsp. olive oil 1 medium onion, chopped 8 oz. mushrooms, sliced 1 grated carrot 2 garlic cloves, minced 1/2 tsp. cumin 1/2 tsp. ground coriander 1 lemon, zest of

1 lemon, juice of 1/2 C. raisins 1 1/4 C. chicken stock 1 C. couscous

Directions 1. Place a large skillet over medium heat. Heat in it the oil. 2. Cook in it the onion with carrots and mushrooms for 5 min. 3. Stir in the seasonings with lemon zest, raisins, and couscous. Cook them for 2 min. 4. Stir in the lemon juice with stock. Lower the heat and cook them for 3 to 4 min. 5. Put on the lid and turn off the heat. Let it sit for 5 to 6 min. Serve it warm. 6. Enjoy.

Couscous Ghardaïa

7

ALGERIAN

Lunch Box (Mint Salad)

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 2 Calories 301.6 Fat 30.7g Cholesterol 0.0mg Sodium 353.5mg Carbohydrates 8.0g Protein 1.5g

Ingredients

1 large cucumber, peeled, halved lengthwise, seeded, thinly sliced 1/2 green capsicum, cored, seeded and cut in half lengthwise 1/3 C. pitted and coarsely chopped green olives 4 large fresh mint leaves, finely chopped 2 tbsp. finely chopped fresh coriander leaves ( cilantro) 1/2 tsp. paprika 1/4 C. extra virgin olive oil

3 1/2 tsp. white vinegar salt & freshly ground black pepper

Directions 1. 2. 3. 4. 5.

8

Get a mixing bowl: Combine in it the cucumber with green pepper, olives, and mint. Stir in the coriander, paprika, olive oil, and vinegar. Sprinkle over them some salt and pepper then stir them well. Serve your salad right away. Enjoy.

Algerian Lunch Box: (Mint Salad)

Tomato

Braised Egg Skillet (Shakshouka I)

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 252.8 Fat 15.5g Cholesterol 186.0mg Sodium 85.8mg Carbohydrates 20.5g Protein 9.4g

Ingredients

3 tbsp. olive oil 1/2 tsp. cumin seed 1 tbsp. paprika 1 onion, thinly sliced 1 tbsp. harissa, for a spicier, deeper flavor 2-3 garlic cloves, minced 3 tomatoes, peeled, seeded and diced 1 potato, small diced cubes 1 green bell pepper, diced 1 red bell pepper, diced 1 yellow bell pepper, diced, if not using

add more red and green bell pepper 1-2 chili pepper, for those that like heat 1 C. water kosher salt fresh ground pepper 4 eggs parsley or cilantro, chopped black olives capers

Directions 1. Place a large pan over medium heat. Heat in it the oil. 2. Cook in it the cumin seeds for 20 sec. Add the paprika and cook them for 10 sec. 3. Stir in the garlic with the onion and cook them for 6 min. 4. Stir in the tomato and cook them until they start simmering. Stir in the peppers with potato, water, salt, and pepper. 5. Lower the heat and put on the lid. Cook them for 12 min while adding more water if needed. 6. Once the time is up, crack the eggs on top and put on the lid. Cook them for 10 to 12 min until they are done. 7. Serve your chakchouka pan hot with some bread. 8. Enjoy.

Tomato Braised Egg Skillet: (Shakshouka I)

9

MYRIAM’S

Salad

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 2 Calories 93.4 Fat 2.9g Cholesterol 0.0mg Sodium 14.1mg Carbohydrates 16.7g Protein 3.2g

Ingredients

3 large green bell peppers 2 vine ripened tomatoes 1-2 garlic clove, minced 2-3 tbsp. water 1 tsp. olive oil

salt vinegar

Directions 1. Place the bell peppers on the stove and grill them until they become black. 2. Transfer them to a plastic bag and seal it. Let it rest for 5 to 6 min. 3. Once the time is up, peel them, rinse them and chop them. 4. Place a skillet over medium heat. Heat in it the oil. 5. Stir in it the tomatoes with peppers and garlic. Cook them for 3 min. 6. Stir in a pinch of salt and cook them for 16 min while often stirring. 7. Serve your tomato salad warm. 8. Enjoy.

10

Myriam’s Salad

FATIMA’S

Borek

Prep Time: 25 mins Total Time: 50 mins Servings per Recipe: 1 Calories 68.5 Fat 2.2g Cholesterol 5.6mg Sodium 158.4mg Carbohydrates 9.6g Protein 2.3g

Ingredients

20-24 spring rolls, pastry sheets 2 1/2-3 C. mashed potatoes 3/4-1 C. cheddar cheese, grated 1/2 medium brown onion, finely chopped 1 medium pickled gherkin, finely chopped 3 tbsp. fresh parsley, finely chopped 1 tbsp. margarine or 1 tbsp. butter

salt black pepper flour, & water for the paste

Directions 1. Get a large mixing bowl: Combine in it the potato with cheese, onion, gherkin, parsley, margarine, a pinch of salt and pepper. 2. Place a roll on board. Place on one side of it 2 tsp. of the filling. 3. Pull one corner of the sheet over the filling and press it. 4. Pull the other corner over it and coat the inside with the flour paste. 5. Press it to seal it then place it aside. Repeat the process with the remaining ingredients. 6. Place a large deep pan over medium heat. Heat in it 1 1/2 inch of oil. 7. Cook in it the rolls until they become golden brown. Serve them warm. 8. Enjoy.

Fatima’s Borek

11

ALGERIAN

Weeknight Dinner (Spicy Ground Beef with Beans)

Prep Time: 12 mins Total Time: 28 mins Servings per Recipe: 6 Calories 217.0 Fat 8.2g Cholesterol 49.1mg Sodium 633.8mg Carbohydrates 16.6g Protein 18.4g

Ingredients

1 lb lean ground beef 1 1/2 C. onions, chopped 1 C. green bell pepper, chopped 3 garlic cloves, crushed 8 oz. kidney beans 8 oz. hominy 1 tsp. salt 1 tsp. dried basil

1/2 tsp. ground black pepper 1/4 tsp. sugar 1/4 tsp. dried oregano 1/4 tsp. red pepper flakes 2 C. water

Directions 1. Place a large pan over medium heat. Cook in it the beef with onion, garlic and bell pepper for 7 min. 2. Drain them and discard the excess grease. Pour them back into the pan. 3. Add the kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes. 4. Stir in 2 C. of water. Let them cook over medium heat until the stew becomes thick for at least 10 to 12 min. 5. Serve it hot with some rice. 6. Enjoy.

12

Algerian Weeknight Dinner: (Spicy Ground Beef with Beans)

Algerian

Quiche

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 10 Calories 174.8 Fat 12.6g Cholesterol 18.6mg Sodium 719.3mg Carbohydrates 10.7g Protein 4.7g

Ingredients

2 C. chickpea flour 4 C. water 1/2 C. oil 1 tbsp. salt 1/4 tsp. black pepper

1 egg, beaten ground cumin, for sprinkling harissa

Directions 1. Before you do anything, preheat the oven to 375 F. 2. Place the flour with water, oil, salt and pepper in a blender. 3. Pulse them several times until they become smooth. Pour it into a mixing bowl. 4. Add to it the beaten egg and mix them well. Pour the mixture into a greased pie pan. 5. Bake it for 60 min until it becomes golden brown. 6. Allow the pie to cool down for few minutes then top it with the harissa. 7. Serve it right away. 8. Enjoy.

Algerian Quiche

13

GROUND

Chicken Borek

Prep Time: 1 hr 30 mins Total Time: 2 hr 10 mins Servings per Recipe: 1 Calories 46.2 Fat 1.3g Cholesterol 18.3mg Sodium 51.4mg Carbohydrates 6.9g Protein 1.5g

Ingredients

36 spring roll wrappers 5 C. ground chicken 3 large brown onions, finely chopped 1/3 C. fresh cilantro, finely chopped 1/4 preserved lemon, skin only, rinsed and chopped 1/2 tsp. ras el hanout spice mix 1/4 tsp. seasoning salt

3-4 hard-boiled eggs, finely chopped 2 tbsp. olive oil Paste 6 tbsp. plain flour 1/2 C. water

Directions 1. To prepare the filling: 2. Place a large saucepan over medium heat. Heat in it the oil. 3. Cook in it the onion for 3 to 4 min. Stir in the chicken and cook them for 16 to 22 min while stirring. 4. Stir in ras el hanout with Schwartz salt. Mix them well and cook them for 3 min. 5. Stir in the chopped lemon and cook them for 2 min. Turn off the heat and fold the coriander into the mixture. 6. Place the filling aside for at least 15 min to cool down completely. 7. To prepare the rolls: 8. Get a mixing bowl: Combine in it the flour with water until they become smooth. 9. Place a sheet on a working surface. Put in it 2 tsp. of the filling. 10. Pull the sides over it then roll it forward tightly. 11. Brush the edge with the flour paste then press it to seal it. 12. Repeat the process with the remaining ingredients. 13. Place a deep pan over high heat. Heat in it about 1 1/2 inch of oil. 14. Fry in it the chicken borek until they become golden brown. 15. Drain them then serve them with a dip of your choice. Enjoy. 14

Ground Chicken Borek

HOW TO MAKE

Haricot Beans

Prep Time: 2 mins Total Time: 2 hr 7 mins Servings per Recipe: 6 Calories 107.2 Fat 9.7g Cholesterol 0.0mg Sodium 984.0mg Carbohydrates 5.4g Protein 1.3g

Ingredients

17.5 oz. dried haricot beans, soaked overnight 12 C. water 6 1/2 tsp. paprika 3 1/2 tsp. ground cumin 14 oz. cans plum tomatoes, pureed 6 garlic cloves, minced 6-8 pieces chicken

4 tbsp. olive oil 1 pinch black pepper 2 1/2 tsp. salt olive oil, & vinegar to serve

Directions 1. Place a large pot over medium heat. 2. Stir in it the beans with olive oil, meat paprika, and cumin. Cook them for 4 min. 3. Add to them 8 1/2 C. of water with a pinch of salt and pepper. Put on the lid and bring them to a simmer. 4. Lower the heat and cook them for 60 min. 5. Add 2 C. of water with tomatoes, garlic, 2 tsp. salt, 2 1/2 tsp. paprika and 1 1/2 tsp. cumin. 6. Put on the lid and let them cook for 30 to 35 min. 7. Once the time is up, remove the cover and let it cook for an extra 30 to 35 min. 8. Stir in the vinegar with olive oil then serve them warm. 9. Enjoy.

How to Make Haricot Beans

15

SWEET

Glazed Semolina Cake

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 1 Calories 6699.1 Fat 290.2g Cholesterol 775.8mg Sodium 1180.8mg Carbohydrates 963.8g Protein 83.3g

Ingredients

Cake 1 1/2 C. of semolina 1 C. plain flour 2 tsp. baking powder 3/4 C. unsweetened dried shredded coconut 1/4 C. granulated sugar 1 C. sunflower oil 1 lemon, zest of grated 1 C. yogurt 4 eggs 2 tsp. vanilla flavoring

Syrup 3 C. water 3 C. granulated sugar 1 tbsp. orange flower water 1 tsp. lemon juice Garnish blanched whole almond

Directions 1. Before you do anything, preheat the oven to 350 F. 2. To prepare the syrup: 3. Place a saucepan over medium heat. Stir in it the water with sugar. Heat them until they start boiling. 4. Turn off the heat. Add the orange flower water with lemon juice. Place it aside to lose heat. 5. Get a large mixing bowl: Mix in it the yogurt with syrup, eggs, sunflower oil, and vanilla. 6. Add the remaining dry ingredients and combine them well. 7. Pour the mixture into a greased square baking pan and press it into an even layer. 8. Use a knife to slice it into diamonds shapes then press an almond in the center of each diamond. 9. Bake them for 32 to 42 min. Go over the diamond cuts with a knife then drizzle the syrup all over them. 10. Let them sit for at least 60 min then serve them. 11. Enjoy.

16

Sweet Glazed Semolina Cake

Algerian

Strawberry Cookies

Prep Time: 25 mins Total Time: 33 mins Servings per Recipe: 1 Calories 142.4 Fat 3.9g Cholesterol 7.4mg Sodium 64.5mg Carbohydrates 25.1g Protein 1.6g

Ingredients

Cookies 1 C. margarine or 1 C. butter, softened 1/2 C. granulated sugar 1 large free range egg 2 1/2 C. plain flour 1 tsp. baking powder 1 tbsp. vanilla sugar or 1/2 tsp. vanilla extract

Garnish 3/4 C. strawberry jam 1/2-3/4 C. icing sugar

Directions 1. To prepare the cookies: 2. Before you do anything, preheat the oven 340 F. 3. Get a large mixing bowl: Beat in it the butter with sugar until they become creamy. 4. Add the vanilla with eggs and mix them well. 5. Add the flour and baking powder gradually while mixing until you get a soft dough. 6. Transfer the dough to a lightly floured surface and roll it until it becomes 4 mm thick. 7. Use a cookie cutter to cut the dough into shapes you desire. 8. Place them on a lined up baking sheet and bake them for 7 to 8 min. 9. Once the time is up, turn off the oven and let them cool down for a while. 10. Pull them out and place them aside to continue cooling down. 11. Place a small heavy saucepan over medium heat. Pour in it the jam and heat it until it starts bubbling. 12. Roll the sable cookies gently in icing sugar. 13. Coat the bottom of a cookie with jam then press to it the bottom of another cookie. 14. Place it on a serving plate. Repeat the process with the remaining cookies. 15. Serve them right away or store them in a container for 1 week. Enjoy. Algerian Strawberry Cookies

17

ALGERIAN

Style Lamb and Beans

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 125.2 Fat 2.5g Cholesterol 68.9mg Sodium 61.9mg Carbohydrates 16.0g Protein 10.4g

Ingredients

1 lb. tripe or 1 lb. lamb, if preferred, diced 4 yellow onions, chopped 2-4 cloves garlic, minced 2 green peppers 1/2 tsp. black pepper 2 tsp. cumin 1 tsp. paprika

1 C. white beans, soaked for at least 2 hours salt 4 tbsp. chopped cilantro 2 tomatoes, chopped

Directions 1. Place the peppers on the grill and cook them until they become black. 2. Transfer them to a plastic bag and seal it. Let them sit for 15 min. 3. Once the time is up, peel them, rinse them and dice them. 4. Place a large skillet over medium heat. Heat in it a splash of oil. 5. Brown in it the lamb dices for 3 min. Place it aside. 6. Add the onion with garlic, green peppers, and 3 tbsp. of olive oil. 7. Stir in the seasonings and cook them for 2 min. Stir in the meat and cook them for 2 min. 8. Add enough water to cover them and heat them until they start boiling. 9. Bring them to a rolling boil for 60 min. 10. Once the time is up, stir in the tomato and cook them for 20 min over low heat. 11. Add the white beans and heat them through. 12. Adjust the seasoning of your stew then serve it hot. 13. Enjoy.

18

Algerian Style Lamb and Beans

GREEN BEAN

Bowls

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 141.0 Fat 11.6g Cholesterol 0.0mg Sodium 22.0mg Carbohydrates 8.9g Protein 2.6g

Ingredients

1 lb. green beans, clean and trim 4 C. water 3 tbsp. oil 1 garlic clove, mashed 1/2 tsp. cumin, ground 1/2 tsp. paprika

1/4 tsp. clove, ground 1 tbsp. almonds, slivered

Directions 1. Bring a large saucepan of salted water to a boil over high heat. 2. Cook in it the beans for 32 min. Drain it and transfer it to a saucepan. 3. Add the oil, garlic, cumin, paprika, and cloves. Cook them for 3 min. 4. Stir in the almonds and toss them to coat. Stir in the green beans and adjust their seasoning. 5. Adjust the seasoning of your salad then serve it. 6. Enjoy.

Green Bean Bowls

19

CHICKEN SOUP

North African

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

Ingredients

6 chicken drumsticks 1 large onion, chopped 9 C. water 7 oz. canned chickpeas, drained 1 cinnamon stick 1/2 lemon, juice of 1 large egg yolk, beaten

1/4 C. fresh parsley, finely chopped 2-3 tsp. olive oil 1 1/2 tbsp basmati rice salt & pepper

Directions 1. 2. 3. 4. 5.

Place a large pot over medium heat. Heat in it the oil. Cook in it the onion for 3 min. Stir in the chicken with a cinnamon stick. Cook them for 9 min while stirring often. Stir in the water with a pinch of salt and pepper. Put on the lid and cook them for 16 min. Once the time is up, drain the chicken pieces, shred them and discard the bones. Stir them back them back into the pot with chickpeas. Cook them for 10 to 12 min with the lid on. 6. Once the time is up, stir in the water. Adjust the seasoning of your then bring it to a simmer. 7. Get a mixing bowl: Whisk in it the lemon juice with egg yolk. 8. Drizzle it in the pot while stirring. Cook it for 2 min then stir in the parsley. 9. Serve your soup hot. 10. Enjoy.

20

Chicken Soup North African

Algerian

Bread

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

Ingredients

3 1/2 C. fine semolina 1 1/4 C. strong white bread flour 2 C. water, room temp. plus extra 4 fluid oz. sunflower oil ( or vegetable, canola etc.) 7 g fast action yeast 1 large egg, beaten 2 tsp. sugar

2 tsp. salt 2 large egg yolks, beaten 2-3 tbsp. sesame seeds 1 tbsp. nigella seeds

Directions 1. Get a large mixing bowl: Combine in it the semolina, flour, yeast, sugar, and salt. 2. Add the beaten eggs in the middle with oil and 1 C. of water. 3. Combine them well and knead them until you get a soft dough while adding more water if needed it for about 30 min. 4. Transfer the dough to a greased baking pan and press into an even level. 5. Top it with some extra semolina then lay over it wet towel and let it rest until it doubles in size. 6. Before you do anything, preheat the oven to 356 F. 7. Coat the top of the dough with egg yolks and sesame seeds. Bake it for 35 to 36 min until it becomes golden. 8. Allow your semolina bread to lose heat for at least 8 min. Serve it warm. 9. Enjoy.

Algerian Bread

21

HOT

Broad Beans

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

Ingredients

2 1/4 lb broad bean in the pod, trimmed and bite-size pieces 1 bunch fresh cilantro, chopped 6 garlic cloves, peeled and minced 3-4 tbsp olive oil 1 tsp. paprika 1/4 tsp. cayenne 1/8 tsp. black pepper

salt ( 1/2 tsp. minimum) 1-1 1/2 tsp. vinegar 600 ml water

Directions 1. Place a large pot over medium heat. Heat in it the oil. 2. Cook in it the garlic with beans for 3 min. Stir in the remaining ingredients and put on the lid. 3. Cook them for 26 to 32 min until the sauce becomes thick. Serve it hot. 4. Enjoy.

22

Hot Broad Beans

PICNIC RICE

with Vinaigrette

Prep Time: 10 mins Total Time: 2 hr 10 mins Servings per Recipe: 6 Calories 486.9 Fat 27.5g Cholesterol 0.0mg Sodium 13.5mg Carbohydrates 54.3g Protein 4.8g

Ingredients

Vinaigrette 1/4 C. vinegar 3/4 C. salad oil 1 tsp. Dijon mustard 1 tsp. chopped parsley 1 tsp. chopped chives Salad 1 1/2 green peppers, chopped 1 (2 oz) jars pimientos, chopped 1/2 onion, chopped

2 C. rice, cook and chilled salt and pepper Garnish hard-boiled egg mushroom olive

Directions 1. To prepare the vinaigrette: 2. Get a mixing bowl: Mix in it all the ingredients. 3. Mix in it the onion with pimento, rice, a pinch of salt and pepper. 4. Toss them to coat and transfer them to a greased baking dish. 5. Press it down then place it in the fridge until ready to serve. 6. Slice it into bars then serve it. 7. Enjoy.

Picnic Rice with Vinaigrette

23

TABILCH

(Zucchini Stew with Rice)

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 6 Calories 274.4 Fat 2.2g Cholesterol 0.1mg Sodium 760.6mg Carbohydrates 57.8g Protein 7.1g

Ingredients 1 medium zucchini 2 C. canned green beans 2 C. tomato sauce curry, to taste sage, to taste tarragon, to taste

1 tbsp lemon zest 1/3 onion 4 C. water 2 C. brown rice 2 beef bouillon cubes

Directions 1. Prepare the rice according to the instructions on the package. Stir in the bouillon cubes to it when it starts boiling. 2. Stir the zucchini, green beans and onion in tomato sauce in a large pan. Lower the heat and cook them for 12 min over medium heat. Stir in the spices and cook them for 8 min. 3. Serve your zucchini over the brown rice warm. 4. Enjoy. 

24

Tabilch

Sambousak

Bi Lahm (Lamb Pies)

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 1 Calories 361.6 Fat 24.1g Cholesterol 27.5mg Sodium 120.7mg Carbohydrates 25.8g Protein 10.1g

Ingredients Pastry: 2/3 C. oil 2/3 C. warm water 1/2 tsp salt 3 C. flour Filling: 1 large onion, finely chopped 1 lb ground lamb or 1 lb ground beef

1/2 tsp allspice 2/3 tsp cinnamon salt and pepper, to taste 1/4 C. water 6 tbsp pine nuts, toasted Topping: 1 egg yolk, for the glaze sesame seeds

Directions 1. Before you do anything preheat the oven to 350 F. 2. To make the dough: 3. Get a large mixing bowl: Combine in it the oil, water and salt. Stir them well. Add the flour gradually while mixing until you get a smooth dough. 4. Cover the dough with a kitchen towel and place it aside to rest for 1 h. 5. To make the filling: 6. Place a large pan over medium heat. Cook in it the lamb for 8 min while breaking it. Stir in the onion and cook them for 3 min. 7. Stir in some salt, pepper, allspice and cinnamon with water to deglaze the pan. Cook them for 6 min. Fold in the pine nuts and remove the mix from the heat. 8. Divide the dough into 12 or 20 pieces. Roll each piece of dough into circle until it becomes 1/4 inch thick on a floured surface. 9. Place 2 tsp of the filling on the center of 1 dough circle if you are making 20 dumplings and 3 tbsp of filling if you are making 12 large dumpling. 10. Fold the free side for the filling to make half a circle. Press the side with a fork to seal the edges. Place them over a greased baking sheet. 11. Get a small mixing bowl: Whisk in it 1 tsp of water with the egg yolk. Brush the dumplings with the mix. Cook them in the oven for 32 min. 12. Allow the dumplings to lose heat for few minutes then serve it warm. 13. Enjoy. Sambousak Bi Lahm

25

FAHMI’S FAMOUS

Koshari

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 436.3 Fat 7.9g Cholesterol 0.0mg Sodium 476.5mg Carbohydrates 76.4g Protein 13.3g

Ingredients

Directions

1 tbsp vegetable oil 1 yellow onion, finely diced 1 1/2 tsp salt 1 tsp ground cumin 1/4 tsp black pepper 1 C. black lentils or 1 C. brown lentils, washed 2 1/2 C. water 2 C. calrose rice, rinsed 3 C. water diced tomato, 28 oz can 1 C. water 1/4 C. olive oil 1/4 C. white vinegar 2 tbsp garlic, minced 1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp pure chile powder 1/4 tsp black pepper 4 C. macaroni fried onions, to taste

1. Place a large pot over medium heat. Heat the oil in it. Sauté in it the onion for 6 min. Add the cumin with a pinch of salt and pepper. Cook them for 2 min. 2. Stir in the lentils with 2 1/2 C. of water. Cook over medium heat until they start boiling. Lower the heat to medium heat. Keep boiling it for 16 min. 3. Stir in the rice with 3 C. of water. Cook them until they start boiling. Lower the heat to low and put on the lid. Cook them for 15 min or until the rice and lentils are done. 4. Let them rest for 6 min. Remove the lid and fluff them with a fork. 5. Place a large saucepan over medium heat. Stir in it the tomatoes, water, oil, vinegar, garlic, cumin, salt, chili and pepper. Cook them over high heat until they start boiling. 6. Lower the heat and cook them for 16 min until they become thick to make the tomato sauce. 7. Cook the macaroni according to the directions on the package. Spoon some of the rice and lentils on a serving plate. Top it with some macaroni and tomato sauce. 8. Serve it warm with a dash of hot sauce to taste. 9. Enjoy. 

26

Fahmi’s Famous Koshari

Cairo

Charoset (Fruit Paste)

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 1 Calories 934.1 Fat 19.2g Cholesterol 0.0mg Sodium 136.4mg Carbohydrates 187.8g Protein 14.4g

Ingredients 8 oz pitted dates, chopped 8 oz golden raisins 1/2 C. apple juice

1/2 C. almonds, coarsely chopped

Directions 1. Stir the apple juice with dates and raisins in a heavy saucepan. Add enough water to cover them. 2. Cook them until the dates become soft and thicken while stirring often. 3. Spoon the mix into a serving plate and top it with the chopped almonds. Serve it. 4. Enjoy. 

Charoset

27

PAN BRAISED

Chicken

Prep Time: 45 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 436.8 Fat 36.3g Cholesterol 191.5mg Sodium 109.9mg Carbohydrates 2.8g Protein 24.5g

Ingredients 8 pieces chicken salt fresh ground black pepper 4 garlic cloves, pressed 1 tsp saffron 1/2 C. olive oil

1 tbsp parsley, finely chopped 1 1/4 C. boiling water or 1 1/4 C. chicken stock 1/2 C. whole almond, blanched 5 hard-boiled eggs, shelled and quartered

Directions 1. Season the chicken pieces with some salt and pepper. 2. Place a large pan over medium heat. Heat the oil in it. Add the garlic with almonds. Cook them for 2 min. Stir in the saffron and cook them for 30 sec. 3. Stir in the chicken and cook it for 4 min on each side. Add the parsley with water. Put on the lid and cook them for 1 h 10 min. 4. Adjust the seasoning your chicken casserole then serve it warm. 5. Enjoy. 

28

Pan Braised Chicken

Bastirma

Eggs and Pastrami (Egyptian Breakfast)

Prep Time: 2 mins Total Time: 12 mins Servings per Recipe: 4 Calories 119.4 Fat 6.8g Cholesterol 232.9mg Sodium 348.7mg Carbohydrates 0.3g Protein 13.1g

Ingredients 4 1/2 oz pastrami 4 -6 eggs Pam cooking spray

salt & pepper

Directions 1. Place a pan over medium heat. Heat the oil in it. Add the pastrami and cook it for half a minute for each side. Don't overcook it. 2. Stir in the eggs with a pinch of salt and pepper. Cook them until the eggs set. Serve it warm. 3. Enjoy.  

Bastirma

29

SPICED SEAFOOD

Kofta

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 2 Calories 2502.7 Fat 230.3g Cholesterol 269.2mg Sodium 1576.8mg Carbohydrates 64.6g Protein 49.0g

Ingredients 275 g boneless white fish 250 g potatoes 1 garlic clove 1/2 small chopped onion 2 tbsp fresh coriander 1 tbsp flat leaf parsley 1 tsp cumin

1/2 tsp cinnamon 1/2 tsp salt 1/4 tsp pepper 2 beaten eggs 1 C. coarse fresh breadcrumb 2 C. oil

Directions 1. Bring a salted pot of water to a boil. Cook in it the fish for 12 min. Drain it. Shred it. 2. Bring another salted pot of water to a boil. Remove the potato skin and cut it into quarters. Add it to the pot and cook it for 16 min. Drain it. 3. Get a large mixing bowl: Add the potato and mash it with a fork. Combine in the coriander and parsley, crushed garlic, chopped onions, salt, pepper, cinnamon, and cumin. Mix them well. 4. Combine in the fish and mix them again while mashing the fish with a fork. Adjust the seasoning of the mix. 5. Place a large skillet over medium heat. Heat the oil in it. 6. Shape the mix into bite size pieces. Cook them in the hot skillet until they become golden brown on both sides. Serve them warm with some lemon juice. 7. Enjoy.

30

Spiced Seafood Kofta

Asma's

Gebna Makleyah (Fried Cheese)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 183.6 Fat 15.9g Cholesterol 79.8mg Sodium 436.4mg Carbohydrates 3.1g Protein 7.1g

Ingredients 1 C. feta cheese, crumbled 1 tbsp flour 1 egg salt & freshly ground black pepper, to taste 2 tbsp olive oil lemon wedge

pita bread, cut into triangles ( optional, for serving)

Directions 1. Before you do anything preheat the oven to 400 F. 2. Get a large mixing bowl: Mix in it the cheese, flour, egg, salt, and pepper. Mix them well. Shape the mix into 1 inches balls. 3. Spread the oil in a baking sheet. Place the cheese bites on it and flip the coat them with oil. Cook them in the oven for 6 min. 4. Flip the cheese bites and cook them for another 6 min. Serve them warm. 5. Enjoy. 

Gebna Makleyah

31

LEMON CHICKEN

Casserole

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 279.9 Fat 4.5g Cholesterol 85.9mg Sodium 390.8mg Carbohydrates 43.3g Protein 22.2g

Ingredients 6 -8 boneless skinless chicken thighs 2 lemons 1/4 C. brown sugar 2 oz white vinegar 2 oz water 3/4 lb dried fig 1/2 tsp sea salt

2 tsp thyme 1 tbsp fresh cilantro, chopped

Directions 1. Before you do anything preheat the oven to 400 F. Grease a casserole dish. 2. Get a small mixing bowl: Whisk in it the juice of 1 lemon with brown sugar, vinegar and water. Place it aside. 3. Cut the remaining lemon in slices. Spread them in the casserole dish and top them with the figs. Top them with the chicken thighs. 4. Season them with some salt, thyme and pepper. Drizzle the sugar mix on top. Cook it in the oven for 42 min. 5. Serve your chicken casserole warm. 6. Enjoy. 

32

Lemon Chicken Casserole

Egyptian Breakfast

Skillet (Spinach Omelet)

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 273.9 Fat 15.2g Cholesterol 186.0mg Sodium 331.3mg Carbohydrates 23.5g Protein 12.1g

Ingredients 12 oz fresh Baby Spinach 2 tbsp canola oil or 2 tbsp vegetable oil 2 medium onions, chopped 2 medium tomatoes, peeled and chopped salt fresh ground pepper 6 eggs

1/4 tsp allspice 2 tbsp canola oil or 2 tbsp vegetable oil 1 (15 oz) cans chickpeas, rinsed and drained

Directions 1. Clean the spinach with some water and drain them. Bring a small saucepan of water to a boil. Stir in the spinach and put on the lid. Cook it for 5 min. 2. Drain the spinach and place it in a sieve aside. 3. Place a large pan over medium heat. Heat 2 tbsp of oil in it. Add the onion and cook it for 3 min. Stir in the tomato with a pinch of salt and pepper. Sauté them for 14 min. 4. Before you do anything preheat the oven broiler. 5. Get a mixing bowl: Whisk in it the eggs with allspice powder, a pinch of salt and pepper. Stir the cooked onion and tomato with spinach. 6. Place a pan over medium heat. Heat the rest of the oil in it. Add the eggs and veggies mix. Spread them in the pan and top them with the chickpeas. 7. Cook the omelet for 13 min. Cook it in the oven broiler for 2 to 4 min. Serve it warm. 8. Enjoy. 

Spinach Omelet

33

EGYPTIAN

Pot Pies

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 573.7 Fat 17.9g Cholesterol 188.3mg Sodium 1237.8mg Carbohydrates 70.6g Protein 31.8g

Ingredients

Directions

1 lb lean ground beef 1/2 C. plain breadcrumbs 1/4 tsp allspice 1/4 tsp cloves 1/8 tsp black pepper 1/8 tsp cayenne pepper 1 1/2 tsp salt 2 (16 oz) cans sweet potatoes, drained 1/4 C. brown sugar 1/4 C. low-fat milk 2 eggs 1 tbsp butter, softened 1 tbsp lemon juice 1/4 tsp cinnamon 1/8 tsp garlic powder 1 tbsp onion, minced Tabasco sauce, to taste

1. Before you do anything preheat the oven to 350 F. Grease a pie dish. 2. Get a mixing bowl: Combine in it the beef, breadcrumbs, allspice, cloves, pepper, cayenne, and 1 tsp of salt. Mix them well. 3. Spoon the mix to the greased dish. Place it in the fridge for 16 min. 4. Get a mixing bowl: Combine in it the sweet potato with the rest of the ingredients. Mash them and mix them well. Spread the mix over the beef layer. 5. Cook it in the oven for 52 min. Serve it warm. 6. Enjoy. 

34

Egyptian Pot Pies

Chickpea

and Cabbage Stew

Prep Time: 10 mins Total Time: 36 mins Servings per Recipe: 4 Calories 235.0 Fat 2.0g Cholesterol 0.0mg Sodium 401.0mg Carbohydrate 49.1g Protein 9.1g

Ingredients 1 thinly sliced onion 1/4 C. vegetable stock ( or more) 3 C. thinly sliced cabbage 1 dash salt 1 large green pepper, diced or sliced 1 (28 oz) cans diced tomatoes, undrained 1 (16 oz) cans chickpeas 1/4 C. raisins or 1/4 C. currants 2 tsp ground coriander 1/2 tsp turmeric 1/4 tsp cinnamon 1 tbsp lemon juice salt

Chickpea and Cabbage Stew

Directions 1. Place a stew pot over medium heat. Heat in it a splash of foil. 2. Cook in it the onion for 6 min. Stir in the cabbage with salt and cook them for 6 min. 3. Add the spices with green pepper. Cook them for 1 min. 4. Add the tomatoes with raisins and chickpeas. Put on the lid and let them cook for 16 min over low heat. 5. Stir in the lemon juice. Adjust the seasoning of your stew then serve it with some couscous. 6. Enjoy.

35

SANIYIT KOFTA

(Kofta Burgers)

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 12 Calories 198.4 Fat 12.8g Cholesterol 57.8mg Sodium 79.5mg Carbohydrates 3.4g Protein 16.4g

Ingredients 2 1/4 lbs ground beef 2 onions 2 tbsp tomato paste 1/2 tsp cloves or 1/2 tsp cinnamon

3 -4 ripe tomatoes salt & pepper

Directions 1. Peel the onion and chop them finely. 2. Get a large mixing bowl: Combine in it the chopped onion with beef, tomato paste, spices and seasonings. Spread the mix on a greased baking sheet to make a 2 inches square. 3. Slice the square into 4 pieces. Remove the tomato skin and place them over the beef squares. Cook them in the oven for 32 min. Serve them warm. 4. Enjoy. 

36

Saniyit Kofta

Egyptian

Seafood Dolmas

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 16 Calories 202.6 Fat 16.6g Cholesterol 55.0mg Sodium 224.8mg Carbohydrates 4.3g Protein 9.1g

Ingredients 1 1/2 lbs skinless non oily white fish fillets, cut into 1 inch pieces 1 tbsp minced garlic 1/2 C. matzo meal 2 large eggs 1/2 tsp ground cumin 1 tsp kosher salt

1 pinch cayenne 1 C. vegetable oil 1 (8 oz) cans tomato sauce 1 C. water 2 tbsp olive oil 1 tbsp fresh lemon juice

Directions 1. Get a food processor: Combine in it the fish, garlic, matza meal, eggs, cumin, salt and cayenne pepper. Process them until they become smooth. 2. Place the mix in the fridge with lid on for 1 h 10 min. Shape 1/4 C. of the mix into log and flatten it a bit. Repeat the process with the rest of the mix. 3. Lay the fish logs over a lined up baking sheet. 4. Place a large pan over medium heat. Heat the oil in it. Add the fish logs and cook them in batches for 4 to 6 min on each side. Place them aside and pat them dry. 5. Place a large skillet over medium heat. Add the tomato sauce, water, olive oil, lemon juice, salt and pepper. Cook them for 4 min. 6. Stir in the rolls and cook them for 12 min over low heat. Sere your saucy fish logs warm. 7. Enjoy. 

Seafood Dolmas

37

KAR ASSALY

(Autumn Pumpkin Pie)

Prep Time: 1 hr Total Time: 3 hr Servings per Recipe: 4 Calories 1007.0 Fat 23.8g Cholesterol 49.4mg Sodium 278.7mg Carbohydrates 194.7g Protein 14.3g

Ingredients 8 C. fresh pumpkin 3 C. sugar 2 tbsp butter 3 tbsp flour 4 C. milk

1/3 C. raisins 1/2 C. nuts

Directions 1. Peel the pumpkin and Cut them into dices. 2. Place a large pot over medium heat. Place the pumpkin in it with 1/4 C. of water and sugar. Cook them over low heat until the pumpkin becomes soft. 3. Drain the pumpkin dices and reserve the liquid in the pot. Place the pumpkin in a mixing bowl. Mash it well with a fork. Spread it in a greased casserole dish and top it with nuts and raisins. 4. Before you do anything preheat the oven to 400 F. 5. Place a heavy saucepan over medium heat. Add the butter and heat until it melts. Combine in it the flour and whisk them well. Add the milk gradually while mixing all the time. 6. Stir in the reserved pumpkin liquid. Mix them well. Cook them until they start boiling. Spread the mix all over the pumpkin nuts layer. 7. Cook the pie in the oven for 38 min. Serve it warm with some ice cream. 8. Enjoy. 

38

Kar Assaly

Fatta

(Lamb Soup)

Prep Time: 15 mins Total Time: 2 hr 15 mins Servings per Recipe: 8 Calories 287.8 Fat 18.4g Cholesterol 69.9mg Sodium 73.7mg Carbohydrates 16.0g Protein 13.6g

Ingredients 1 1/2 lbs lamb, boneless lean 2 medium onions black pepper, freshly ground salt, to taste 6 C. water 1 C. water 1/2 C. rice

1/4 C. ghee 2 tbsp ghee 5 garlic cloves, finely minced 1/4 C. vinegar 2 slices bread, roasted

Directions 1. Slice the lamb into dices. Place a large pot over medium heat. Pour in it 6 C. of water. 2. Add the lamb with onions, salt and pepper. Cook them until they start boiling. Lower the heat and cook the soup with the lid on for 1 h 32 min. 3. Place a large saucepan over medium heat. Stir in it the rice with 1 C. water, 1 tbsp ghee and 1/4 tsp salt. Cook them until they start boiling. 4. Put on the lid and cook them for 18 min. Remove the lamb dices from the soup and place the broth aside. 5. Place a large pan over medium heat. Heat 1 tbsp of ghee in it. Brown in it the beef dices. Place it aside. Add 1/4 C. of the ghee to the pan. 6. Cook in it the garlic for 30 sec. Turn off the heat and stir in the vinegar. 7. Stir the garlic with and broth in a large pot. Cook the soup until it starts boiling. Shred the bread and add it to soup. Serve it with the lamb and rice. 8. Enjoy. 

Fatta (Lamb Soup)

39

TAAGIIN SAAMAAK

(Stewed Fish Casserole)

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 72.2 Fat 3.6g Cholesterol 7.6mg Sodium 34.7mg Carbohydrates 9.8g Protein 1.4g

Ingredients 1 lb fish, filets 1 tbsp raisins 2 medium onions 1 C. tomatoes, canned 1/2 C. parsley, chopped 1 dash sugar 1 tbsp lemon juice

1/2 tsp cumin, ground 1 tsp pine nuts pepper, to taste salt, to taste 1 tbsp butter oil, for frying

Directions 1. Before you do anything preheat the oven to 350 F. 2. Place a large pan over medium heat. Heat the oil in it. Cook in it the fish fillets until they become golden brown. Cut the onion into slices. 3. Place a large pan over medium heat. Add the butter and cook it until it melts. Add the raisins and cook them for 3 min. 4. Stir in the tomatoes, parsley and sugar. Cook them until they start boiling. Stir the cumin with lemon juice, a pinch of salt and pepper. 5. Place the fish fillets in a greased casserole dish. Pour the tomato mix all over it. Cook it in the oven for 12 min. 6. Place a small pan over medium heat. Cook in it the pine nuts until they are toasted. Sprinkle it over the fish casserole then serve it warm. 7. Enjoy. 

40

Taagiin Saamaak

Creamy

Black Salad

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 8 Calories 110.7 Fat 8.3g Cholesterol 0.9mg Sodium 138.2mg Carbohydrates 9.4g Protein 1.5g

Ingredients 2 large eggplants, peeled & cut into cubes 6 garlic cloves, peeled 1/4 C. vegetable oil

1/2 tsp kosher salt 2 -3 tbsp mayonnaise

Directions 1. Before you do anything, preheat the oven to 425 F. 2. Stir in it thee garlic with eggplant disc, oil and a pinch of salt. 3. Place the pan in the oven and cook them for 22 min. Stir the eggplants dices then cook them for an extra 22 to 24 min. 4. Add the mayo to the baked eggplant and toss them to coat. 5. Allow the eggplant casserole to cool down completely then serve it. 6. Enjoy.

Creamy Black Salad

41

NUTTY

Lamb Pierogis

Prep Time: 2 hr Total Time: 2 hrs 20 mins Servings per Recipe: 8 Calories 436.1 Fat 20.0g Cholesterol 61.7mg Sodium 343.7mg Carbohydrates 46.8g Protein 16.2g

Ingredients JAMILAHS BASIC DOUGH 1 egg 1 (7 g) packets dry active yeast 1/4 C. war water 1 tsp sugar 3 1/2 C. all-purpose flour 1 tsp salt 1/4 C. extra virgin olive oil 2 tbsp extra virgin olive oil 1 1/4 C. warm milk MEAT FILLING 1 tbsp olive oil 1 lb. coarsely ground lamb

1 medium onion, chopped 1/2 tsp ground cinnamon 1/2 tsp ground allspice 1/4 tsp black pepper 1/4 tsp white pepper salt 1/4 C. pine nuts, sautéed in butter 1/2 C. chopped tomato 2 tbsp lemon juice extra olive oil

Directions 1. To make the dough: 2. Get a large mixing bowl: Stir in it 1/4 C. of water with yeast. Let it sit for 8 to 9 min 3. Add to them the flour with salt, olive oil, egg, and warm milk. Mix them well until you get a soft dough. 4. Place the dough in a greased bowl and cover it with a wet kitchen towel. Let it rest for 120 min. 5. To make the Meat Filling: 6. Place a pan over medium heat. Heat in it the oil. Cook in it the lamb meat for 5 min. 7. Add the onion and cook them for an extra 6 min. Mix in the pine nuts with spices, a pinch of salt and pepper. 8. Cook them for 1 min while stirring them often. Stir in the tomato then put on the lid and 42

Nutty Lamb Pierogis

cook them for 14 to 16 min over low heat. 9. Turn off the heat and add the lemon juice. Place the filling aside to cool down. 10. Before you do anything, preheat the oven to 400 F. 11. Divide the dough into 8 balls. Flatten them on a floured surface into 4 inches circles. 12. Place 1/8 of the meat filling on one side of each dough circle. Pull the other side of the dough circle over the filling to cover it. 13. Press the edges with a fork to seal them. Place the lamb stuffed pierogis on a lined up baking sheet. 14. Place the pierogis pan in the oven and cook them for 19 to 21 min. 15. Serve your pierogis warm with your favorite dip. 16. Enjoy.

43

GOLDEN CAULIFLOWER

Bites with Tahini

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 214.9 Fat 14.8g Cholesterol 0.0mg Sodium 1813.3mg Carbohydrates 17.1g Protein 8.4g

Ingredients FOR THE CAULIFLOWER 2 tsp salt 1 head cauliflower, cut into florets canola oil FOR THE TAHINI SAUCE 1 large garlic clove, crushed 1 tsp salt 1/2 C. tahini

1/3 C. lemon juice 1/4 C. water 1/4 C. chopped flat leaf parsley, use green leafy parts and tender stems

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

Place a pot over medium high heat. Het in it 8 C. of water with a pinch of salt. Bring it to a rolling boil. Cook in it the cauliflower florets for 5 to 6 min. Drain them and place them in fine mesh sieve to cool down completely. Place a large skillet over medium heat. Heat in it 1 1/2 inch of oil. Cook in it the cauliflower florets in batches until they become golden brown. Drain them and place them on a lined up baking sheet. Get a small mixing bowl: Mix in it all the tahini sauce ingredients. Place the fried cauliflower florets on a serving plate. Drizzle over them the tahini sauce then serve them. 9. Enjoy.

44

Golden Cauliflower Bites with Tahini

Spicy Beef

and Squash Skillet

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 2 Calories 753.7 Fat 51.0g Cholesterol 96.3mg Sodium 147.5mg Carbohydrates 47.9g Protein 32.2g

Ingredients 1 to 1 1/3 lb. butternut squash 2 tbsp olive oil sea salt fresh ground black pepper 1 medium onion, peeled and chopped 1/2 lb. ground beef 1 tsp cumin 1/2 tsp baharat

1 oz. pine nuts 1/4 C. water 1 oz. flat leaf parsley 6 oz. plain yogurt 1 plump garlic clove, chopped 1/2 tbsp lemon juice, freshly squeezed 1 tbsp extra virgin olive oil

Directions 1. Before you do anything, preheat the oven to 425 F. Grease a casserole dish. Slice the butternut squash in half and discard the seeds from it. Coat it with 1 tbsp of oil, a pinch of salt and pepper. 2. Place on a lined up baking sheet with the cut up side facing down. 3. Place the pan in the oven and let it cook for 38 to 44 min. 4. Once the time is up, allow the butternut squash to cool down completely. Peel it then chop it. Place a large pan over medium heat. Heat in it 1 tbsp of oil. Add the onion with beef meat and cook them for 12 min. Stir in the chopped butternut squash with cumin, Baharat, and sea salt. Mix them well. 5. Stir in the pine kernels and cook them for 2 min. 6. Stir in the water and bring them to a simmer. Put on the lid and let them cook for 9 to 11 min. 7. Get a small mixing bowl: Whisk in it the yogurt with garlic, a pinch of salt, lemon juice and 1 tbsp of olive oil. 8. Place dollops of the yogurt sauce over the beef skillet then serve it warm. Enjoy.

Spicy Beef and Squash Skillet

45

GOLDEN

Chickpeas

Prep Time: 8 hrs Total Time: 8 hrs 6 mins Servings per Recipe: 4 Calories 178.5 Fat 1.7g Cholesterol 0.0mg Sodium 448.5mg Carbohydrates 33.9g Protein 7.4g

Ingredients 2 1/2 C. dry chickpeas, rinsed olive oil garlic salt black pepper clipped rosemary

soy sauce oriental sesame oil hot chili powder tomato juice and curry powder

Directions 1. Get a large mixing bowl: Place in it the chickpeas and cover them with water. let them sit for an overnight. 2. Remove the chickpeas from the water and place them in a colander to dry for a bit. 3. For the pan: 4. Place a pan over medium heat. Heat in it a splash of oil. Toast in it the chickpeas with a pinch of salt and some herbs or spices of your choice. 5. For the oven: 6. Preheat the oven to 350 F. 7. Toss the chickpeas with some salt, herbs and spices of your choice. Spread it on a lined up cookie pan. 8. Place in it the oven and cook it for 15 min. Stir in it then let it cook for an extra 10 to 15 min. 9. Allow the roasted chickpeas to cool down completely then serve them as snack or topping. 10. Enjoy.

46

Golden Chickpeas

Lemon

Wings

Prep Time: 1 hr 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 532.9 Fat 41.5g Cholesterol 150.9mg Sodium 145.3mg Carbohydrates 3.5g Protein 36.4g

Ingredients 3 tbsp olive oil 1 lemon, juice salt black pepper 2 -4 garlic cloves, crushed and minced

16 chicken wings 2 tbsp flat leaf parsley, chopped

Directions 1. Get a large mixing bowl: Whisk in it the olive oil with lemon juice, garlic, a pinch of salt and pepper. 2. Stir in the chicken wings and coat them with the mixture. Place the bowl in the fridge and let it sit for at least 60 min 3. Before you do anything else, preheat the grill and grease it. 4. Drain the chicken wings from the marinade and grill them for 5 to 7 min on each side. 5. Serve them with some yogurt and garnish them with some parsley. 6. Enjoy.

Lemon Wings

47

YOGURT

and Chickpea Bake

Prep Time: 24 hrs Total Time: 29 hrs Servings per Recipe: 8 Calories 272.5 Fat 1.9g Cholesterol 0.0mg Sodium 614.9mg Carbohydrates 53.3g Protein 10.2g

Ingredients 2 1/4 lb. chickpeas 6 pita bread 3 C. plain Greek yogurt 2 tbsp ground cumin 2 garlic cloves, minced

salt water butter

Directions 1. Get a large mixing bowl: Place in it the chickpeas and cover them with water. 2. Let them sit for at least 10 h. Drain them and discard the water. 3. Place a large pot over medium high heat. Place in it the chickpeas and cover them with water. 4. Bring them to a rolling boil. Use a ladle to discard the foam the rise on top. 5. Lower the heat and let them cook for 4 h 20 min while adding more hot water if needed while. 6. Discard the white foam that rise on top every once in a while. 7. Before you do anything else, preheat the oven broiler to 500 F. 8. Split each pita bread into 2 halves to make two circles. Coat their open side with butter then cut each circle into 4 pieces. 9. Lay the pita pieces on a lined up baking sheet. Place the pan in the oven and let them cook for 4 to 5 min until they become golden and crunchy. 10. Get a mixing bowl: Mix in it the cumin, yogurt, garlic and 2 tsp salt. 11. Lay the pita chips in a casserole dish. Top it with 1 inch layer of the cooked chickpeas with some of their broth. 12. Pour over them the yogurt sauce then let the casserole sit for 12 min. 13. Garnish the chickpea casserole with some parsley then serve it. 14. Enjoy. 48

Yogurt and Chickpea Bake

Sweet and Salty Lovers Skillet

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 295.5 Fat 7.3g Cholesterol 5.3mg Sodium 297.8mg Carbohydrates 51.0g Protein 9.9g

Ingredients 2 tbsp olive oil 2 onions, chopped 10 garlic cloves, chopped 1 (14 oz.) cans diced tomatoes 4 carrots, sliced 2 medium potatoes, peeled and cubed 1/2 bunch parsley, cleaned and tied with string 1 tbsp brown sugar 1 1/2 tsp lemon pepper

1/2 tsp ground cinnamon 1/2 tsp ground coriander 2 medium zucchini, diced 1 (8 oz.) cans artichoke hearts, drained and quartered 1 (15 oz.) cans garbanzo beans, drained and rinsed 1 C. plain yogurt

Directions 1. Place a saucepan over medium heat. Heat in it the oil. Sauté in it the onion for 5 min. 2. Stir in the garlic and cook it for an extra minute. Stir in the tomatoes, carrots, potatoes and parsley. 3. Lower the heat and put on the lid. Let them cook for 22 min. 4. Once the time is up, stir in the brown sugar, lemon pepper, cinnamon, coriander, zucchini, artichoke hearts, and garbanzo beans. 5. Put on the lid and cook them for an extra 12 min. Drain the parsley and discard it. 6. Add the yogurt and stir it into the veggies stew. Garnish it with some nuts and serve it with some rice. 7. Enjoy.

Sweet and Salty Lovers Skillet

49

LAMB ROLLS

Lebanese

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 10 Calories 250.6 Fat 12.8g Cholesterol 33.1mg Sodium 1333.8mg Carbohydrates 24.6g Protein 11.4g

Ingredients 1 (16 oz.) jars grape leaves 1 C. uncooked long grain rice 3 tbsp of mint 1 C. water 1 lb. ground lamb 2 tbsp pine nuts, toasted 2 tbsp dried currants 1/8 tsp cinnamon

1/4 allspice 1/2 tsp sugar 3 garlic cloves 2 -3 lemons

Directions 1. Get a large bowl. Fill with hot water and 1 tablespoon of lemon juice. 2. Place in it the grape leaves and let them sit for 35 sec. Drain them and place them in a colander to cool down. 3. Lay some grape leaves in the bottom of a pot to cover it. 4. Get a mixing bowl: Mix in the meat with rice, mint, pinenuts, cinnamon, allspice, sugar, cloves, a pinch of salt and pepper to make the filling. 5. Lay a grape leaf on cutting board. Discard its stems. Lay 1 tsp of the filling on the bottom of it. 6. Pull the sides slightly the middle then roll the leaf over the filling. Place it in a the pot. 7. Repeat the process with the remaining leaves and filling. 8. Pour over them 1 C. of water with lemon juice. Put on the lid and cook them over high heat until they start boiling. 9. Lower the heat and let them cook for an extra 60 min. 10. Once the time is up, serve your stuffed grape leaves warm with some tomato sauce. 11. Enjoy. 50

Lamb Rolls Lebanese

Crunchy

Beet Salad

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 4 Calories 74.5 Fat 4.6g Cholesterol 0.0mg Sodium 51.2mg Carbohydrates 7.1g Protein 1.3g

Ingredients 5 large beets 2 garlic cloves, crushed 2 tbsp cilantro, chopped 4 tbsp chives, chopped 4 tsp olive oil

4 tbsp vinegar salt and pepper 4 tbsp parsley, chopped

Directions 1. 2. 3. 4.

Place a saucepan of water over medium heat. Cook in it the beets until they become soft. Drain the beets and place them aside to cool down for a while. Peel the beets and cut them into dices. Get a mixing bowl: Toss in it the beet dices with garlic, cilantro, chives, olive oil, vinegar, salt and pepper. 5. Place the salad in the fridge for 60 min. Garnish it with some parsley then serve it. 6. Enjoy.

Crunchy Beet Salad

51

SPICY

Chicken Roast

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 8 Calories 181.5 Fat 15.2g Cholesterol 42.5mg Sodium 39.8mg Carbohydrates 0.0g Protein 10.5g

Ingredients 1 chicken, cut into 8 pieces 1/4-1/2 C. olive oil 2 tbsp za'atar spice mix

salt

Directions 1. Get a small mixing bowl: Mix in it the oil with za'atar spice mix. 2. Season the chicken pieces of with some salt and pepper. Coat them with the oil and za'atar marinade. 3. Place the marinated chicken pieces in a zip lock bag and seal it. Place it in the fridge for 1 h to an overnight. 4. Before you do anything else, preheat the oven to 425 F. 5. Place the chicken pieces on a greased baking sheet. Place it in the oven and let them cook for 46 min. 6. Serve your roasted chicken warm with your favorite dip. 7. Enjoy.

52

Spicy Chicken Roast

Spring Veggies

Salad with Tahini Sauce

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 384.1 Fat 20.3g Cholesterol 0.0mg Sodium 689.2mg Carbohydrates 48.1g Protein 11.5g

Ingredients 3 -4 C. raw kale, chopped 1/2-1 apple, chopped 1/4 C. raisins 1/4 C. toasted walnuts, coarsely chopped 1/4-1/2 C. carrot, grated 1/2 C. celery, chopped 1/2 C. edamame beans 1/4 C. mixed sprouts

TAHINI DRESSING 1/3 C. tahini 1/3 C. water 1/4 C. lemon juice 2 garlic cloves, minced 1/2-3/4 tsp sea salt 1 tsp honey

Directions 1. Get a serving bowl: Toss in it all the veggies and place it aside. 2. Combine the tahini with water, lemon juice, garlic, salt and honey in a food blender. Blend them smooth to make the dressing. 3. Drizzle the dressing over the salad and toss it to coat. Serve it right away. 4. Enjoy.

Spring Veggies Salad with Tahini Sauce

53

FRUITY

Carrot Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 106.6 Fat 3.6g Cholesterol 0.0mg Sodium 30.9mg Carbohydrates 19.1g Protein 1.3g

Ingredients 2 C. shredded carrots 2 large oranges, peeled, sectioned, and cut into pieces 1/2 C. onion, sliced 1/3 C. raisins 1 1/2 tbsp vegetable oil

1 1/2 tbsp lemon juice 1 tbsp water

Directions 1. Get a mixing bowl: Toss in it the carrots with onion, raisins and oranges. 2. Get a small mixing bowl: Mix in it the water with lemon juice, and oil to make the dressing. 3. Drizzle the dressing over the salad. Place it in the fridge and let sit for at least 1 h 4. Toss the salad then serve it. 5. Enjoy.

54

Fruity Carrot Salad

Beef

Kufta Casserole

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 596.8 Fat 34.3g Cholesterol 154.2mg Sodium 164.4mg Carbohydrates 24.6g Protein 45.4g

Ingredients 3 lbs. ground beef 1 large onion, chopped 3/4-1 C. chopped parsley 4 garlic cloves, chopped seasoning salt allspice black pepper garlic powder

TOPPING 3 -4 tomatoes, sliced 3 -4 potatoes, sliced

Directions 1. Before you do anything, preheat the oven to 400 F. Grease a casserole dish. 2. Get a large mixing bowl: Mix in the onion, garlic, parsley, meat, some allspice, garlic powder, a pinch of salt and pepper. 3. Spoon the mixture into the baking dish. Spread it in an even layer. 4. Lay over it the potato slices followed by the tomato slices. Lay a sheet of foil over the casserole to cover it. 5. Place it in the oven and cook it for 46 min. 6. Enjoy.

Beef Kufta Casserole

55

ARABIAN

Tomato Sauce

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 136.2 Fat 10.6g Cholesterol 0.0mg Sodium 13.4mg Carbohydrates 10.0g Protein 2.2g

Ingredients 2 C. shredded carrots 2 large oranges, peeled, sectioned, and cut into pieces 1/2 C. onion, sliced 1/3 C. raisins 1 1/2 tbsp vegetable oil

1 1/2 tbsp lemon juice 1 tbsp water

Directions 1. Get a large mixing bowl: Place in it the tomato and cover them with hot water. 2. Let them sit for few minutes. Drain the tomatoes and peel them. Discard the seeds and chop the flesh. 3. Place a pan over medium heat. Heat in it the oil. Cook in it the garlic with tomato for 6 min. 4. Stir in the mint with cayenne pepper, a pinch of salt and pepper. Cook them for an extra 6 min. 5. Serve your tomato sauce warm with some spaghetti or whatever you desire. 6. Enjoy.

56

Arabian Tomato Sauce

Pomegranate

Flowers Salad

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 3 Calories 149.2 Fat 5.2g Cholesterol 0.0mg Sodium 60.7mg Carbohydrates 24.0g Protein 6.3g

Ingredients 1 head cauliflower olive oil sea salt fresh ground black pepper 1/2 recipe tahini sauce 1/4 C. golden raisin

1/4 C. slivered almonds, toasted 1/4 C. pomegranate seeds

Directions 1. Before you do anything, preheat the oven to 410 F. Grease baking sheet. 2. Get a large mixing bowl: Toss in it the cauliflower florets with olive oil, a pinch of salt and pepper. 3. Spread them in the baking sheet. 4. Place the pan in the oven and cook it for 18 to 36 min or until they florets become golden brown. 5. Get a mixing bowl: Place in it the raisins and cover them with some hot water. 6. Let them sit for few minutes until they become plump. Drain them and discard the water. 7. Get a serving bowl: Toss in it the roasted cauliflower with raisins, almonds, and tahini sauce. 8. Serve your salad right away or place it in the fridge until ready to serve. 9. Garnish it with the pomegranate seeds right before serving it. 10. Enjoy.

Pomegranate Flowers Salad

57

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 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. 58

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.

59

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

Directions

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 SAUSAGE 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 beef sausage, casing removed and sausage crumbled (or other flavorful sausage) 1/2 C. chicken broth Salt and pepper 1 lemon, juice of, strained

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 broth 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. 8. Enjoy.

60

Fried Rock Fillets with Clams Stew

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.

Saucy Raisins and Eggplant Stew

61

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 balsamic 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 2 tsp olive oil 1 (15 1/2 oz) cans chickpeas, drained or 1 C. dried garbanzo beans, cooked, rinsed and drained 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 balsamic 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.

62

Roasted Chickpea Capers Salad

Homemade

Harissa (Classical North African Style)

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 40 Calories 28 kcal Fat 2.8 Carbohydrates 0.9g Protein 0.2 g Cholesterol 0m Sodium 176 m

Ingredients 6 oz. bird's eye chilies, seeded and stems removed 12 cloves garlic, peeled 1 tbsp coriander, ground 1 tbsp ground cumin

1 tbsp salt 1 tbsp dried mint 1/2 C. chopped fresh cilantro 1/2 C. olive oil

Directions 1. Add the following to the bowl a food processor: chilies, cilantro, garlic, salt mint, coriander, and cumin. 2. Pulse the mix until it is smooth then add in some olive oil and pulse the mix a few more times. 3. Place the mix in jar and top everything with the rest of the oil. 4. Enjoy.

Homemade Harissa

63

HOMEMADE

Harissa (Classical Tunisian Style)

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 192 Calories 10 kcal Fat 0.3 g Carbohydrates 1.9g Protein 0.4 g Cholesterol 0m Sodium 26 m

Ingredients 11 oz. dried red chile peppers, stems removed, seeds, removed 3/4 C. chopped garlic 2 C. caraway seed

1/2 tsp ground coriander seed 2 tsps salt

Directions 1. Let your chilies sit submerged in water for 30 mins then remove the liquids. 2. Now add the following to the bowl of a food processor: salt, pepper, coriander, garlic, and caraway. 3. Puree the mix then place everything into a Mason jar and top the mix with a bit of oil. 4. Place the lid on the jar tightly and put everything in the fridge. 5. Enjoy.

64

Homemade Harissa

Ras el Hanout (Spice Mix)

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 40 Calories 4 kcal Carbohydrates 0.8 g Cholesterol 0 mg Fat 0.2 g Protein 0.1 g Sodium 195 mg

Ingredients 1 tsp salt 1 tsp ground cumin 1 tsp ground ginger 1 tsp ground turmeric 3/4 tsp ground cinnamon 3/4 tsp freshly ground black pepper 1/2 tsp ground white pepper

1/2 tsp ground coriander seed 1/2 tsp ground cayenne pepper 1/2 tsp ground allspice 1/2 tsp brown sugar 1/4 tsp ground cloves

Directions 1. Combine salt, turmeric, cinnamon, black pepper, ginger, white pepper, coriander, cayenne pepper, cumin, allspice, brown sugar, and cloves in a small sized bowl thoroughly. 2. Store this in a container that is airtight up to 1 month. 3. NOTE: This is a Moroccan spice mix good for meats and is a stable in most Moroccan dishes.

Ras el Hanout

65

CHICKPEA

Chicken Stew with Couscous

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

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

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

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

66

Chickpea Chicken Stew with Couscous

Vegan

Stuffed Chard

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

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

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

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

67

TRIPOLI

Chickpea Nachos

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

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

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

Directions 1. 2. 3. 4.

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

68

Tripoli Chickpea Nachos

Lebanese

Turkey Kabobs

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

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

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

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

Lebanese Turkey Kabobs

69

WHITE

Pickles

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

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

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

Directions 1. 2. 3. 4.

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

70

White Pickles

Beirut

Bean Soup

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

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

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

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

Beirut Bean Soup

71

GOLD

Bites

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

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

1 C. water 1 C. sugar lemon, juice

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

Gold Bites

A Girl

Prep Time: 5 mins

from Lebanon Chicken Soup

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

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

salt pepper

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

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

A Girl from Lebanon Chicken Soup

73

BAKED

Butter Beans Pot

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

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

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

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

74

Baked Butter Beans Pot

Pomegranate

and Spinach Pierogis

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

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

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

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

75

CRUNCHY BAKLAVA

with Lemon Syrup

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

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

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

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking dish with some butter 2. Divide the pastry sheet into 2 portions. Place 1 sheet of pastry in the buttered pan. 3. Coat it with some melted butter. Lay over it another pastry sheet and coat it with melted butter. 4. Repeat the process with the remaining phyllo sheets to complete the first half of it. 5. Lay damp kitchen towel over the second pastry half and place it aside to prevent it from drying. 6. Place a heavy saucepan over medium heat. Stir in it the milk, sugar vanilla and salt. Cook them until they start boiling. 7. Stir in the semolina gradually and cook it until it becomes thick. Allow it to cool down for a while. 8. Pour the mixture all over the pastry layer. Cover it with a pastry sheet and brush it with some melted butter. 9. Repeat the process with the remaining pastry sheet. Drizzle the remaining melted butter on top. 10. Use a sharp knife to cut the pastry pan into diamonds shape by cutting into 2 crossing lines. Place the baklava pan in the oven and cook it for 42 to 46 min until it becomes golden brown. 76

Crunchy Baklava with Lemon Syrup

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

77

BAKED

Butter Beans Pot

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

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

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

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

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Baked Butter Beans Pot

Chilled Creamy

Summer Soup

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

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

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

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

Chilled Creamy Summer Soup

79

MINTY EGGS

and Potato Salad

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

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

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

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

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

Minty Eggs and Potato Salad

Spicy Sirloin

Stuffed Peppers

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

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

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

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

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

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Traditional

Moroccan Chicken Roast

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 2 Calories 1172.1 Fat 80.5g Cholesterol 362.2mg Sodium 2673.9mg Carbohydrates 19.1g Protein 93.2g

Ingredients 1 (3 1/2-4 lb) chicken 1 head garlic, cut in half 1 lemon cut in half 1 tbsp olive oil FOR THE RUB 2 tsp sea salt 2 tsp sweet paprika 1 tsp ground coriander 1 tsp ground cumin

1 tsp ground ginger 1 tsp fresh ground black pepper

Directions 1. Before you do anything preheat the grill. 2. Slice the head of garlic in half then rub the whole chicken with 1 half. Slice the lemon in half and repeat the process. 3. Get a small mixing bowl: mix in it the spices then massage them into the chicken. Place the other half of garlic and lemon in the chicken cavity. 4. Coat the chicken with some oil then grill it for 1 h 35 min until it becomes golden brown. Serve it warm. 5. Enjoy.

Traditional Moroccan Chicken Roast

83

HALIBUT

Tomato Stew

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 302.3 Fat 10.8g Cholesterol 83.4mg Sodium 693.9mg Carbohydrates 17.3g Protein 34.5g

Ingredients Cooking spray 2 tbsp finely chopped whole lemons 1 tbsp water 1 tbsp olive oil, divided 1 tsp sugar 1/8 tsp saffron thread, crushed 4 tbsp flat leaf parsley, chopped (fresh) 4 tbsp cilantro, chopped (fresh) 3/4 tsp salt 3/4 tsp sweet paprika 1/2 tsp cumin 1/4 tsp black pepper

12 pitted green olives, thinly sliced 3 garlic cloves, minced 1 1/2 lbs halibut (or other firm white fish) 2 C. thinly sliced onions 1 tbsp extra virgin olive oil 4 C. tomatoes, coarsely seeded and chopped Cilantro leaf

Directions 1. Place a small pan over medium heat. Grease it with a cooking spray. 2. Place in it the lemon, 1 tbsp water, 1/2 tsp oil, and sugar. Let it cook for 4 min. place it aside. 3. Pour the rest of the oil in a microwave safe bowl. Microwave it for 12 sec. stir in it the saffron and place it aside to sit for 11 min. 4. Get a large mixing bowl: stir in it the saffron mix with cooked lemon and sugar mix, chopped parsley, cilantro, salt, paprika, cumin, black pepper, olives, and garlic cloves. 5. Spoon the mix into a large zip lock bag. Place in it the halibut fillets then seal it and shake it to coat them. Place it in the fridge for 32 min. 6. Before you do anything preheat the oven to 400 F. 7. Place a large ovenproof skillet over medium heat. Heat in it 1 tbsp of olive oil. Add the onion and cook it for 3 min. 84

Halibut Tomato Stew

8. Transfer half of the onion to a greased casserole dish. Top it with the half of the tomato. 9. Drain the halibut fillets and place them on top then pour the marinade all over it. 10. Lay the remaining onion on top of them followed by the tomato slices. Place a piece of foil over the casserole then cook it in the oven for 42 min. serves it warm. 11. Enjoy.

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HERBED

Grilled Chicken

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 1101.7 Fat 81.1g Cholesterol 375.5mg Sodium 1009.8mg Carbohydrates 2.0g Protein 86.2g

Ingredients 3 scallions, white ends only, chopped 1 garlic clove, peeled 2 tbsp fresh cilantro, chopped 2 tbsp fresh parsley, chopped 1 tsp salt 1 1/2 tsp sweet paprika 1 pinch hot paprika

1 1/2 tsp ground cumin 1/4 C. butter, soft 2 small chickens

Directions 1. Get a mortar: combine in it the scallions, garlic, cilantro, parsley, salt, paprika, and cumin. Crush them with a pestle until they become like a paste. 2. Add the butter and mix them well. Flatten the small chickens in the shape of a butterfly. 3. Massage the herbs mix into the chickens. Place them aside to sit for 60 min. 4. Before you do anything preheat the grill and grease its grates. 5. Cook the chickens on the grill for 15 to 20 min on each side until they are done. Serve them warm. 6. Enjoy.

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Herbed Grilled Chicken

Alfalfa

Beef Burgers

Prep Time: 25 mins Total Time: 37 mins Servings per Recipe: 4 Calories 565.9 Fat 15.7g Cholesterol 117.1mg Sodium 1088.0mg Carbohydrates 58.6g Protein 48.4g

Ingredients 1 1/2 lbs ground lean lamb 1 yellow onion, finely chopped 3/4 C. fresh breadcrumb (fine) 1/4 C. chopped of fresh mint 2 garlic cloves, finely chopped 1 tsp ground cumin 3/4 tsp ground coriander 3/4 tsp salt (plus more to taste) 1/4 tsp ground cayenne pepper

1 large tomatoes, diced 3 tbsp chopped fresh cilantro 4 whole wheat pita bread 1 C. plain yogurt (whole milk or low fat) 1 C. alfalfa sprout

Directions 1. Get a large mixing bowl: mix in it the lamb, onion, bread crumbs, mint, garlic, cumin, coriander, 3/4 tsp salt, and the cayenne pepper. 2. Combine the mix with your hands. Shape the mix into 4 burgers and place them aside on a lined up baking sheet for 17 min. 3. Get a small mixing bowl: mix in it the cilantro with tomato and a pinch of salt. 4. Before you do anything else preheat the grill and grease its grates. 5. Place the burgers on the grill and cook them for 5 to 7 min on each side. 6. brush the inside of pita bread pockets with some of the yogurt then top them with the burgers, tomato and cilantro mix, alfalfa and the rest of the yogurt. 7. Serve your burgers warm and enjoy.

Alfalfa Beef Burgers

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CRAB BURGERS

with Orange Dressing

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 2 Calories 984.5 Fat 86.1g Cholesterol 167.5mg Sodium 624.7mg Carbohydrates 25.6g Protein 29.8g

Ingredients 1 tbsp olive oil 1/4 C. red bell pepper, finely chopped 1/4 C. celery, finely chopped 2 scallions, white and tender green, thinly sliced 1/2 tsp fresh ginger, minced 1/2 tsp ground cumin 1/2 tsp turmeric 1/8 tsp ground cardamom 1/2 C. heavy cream 1/2 lb large lump crabmeat, picked over 1 C. Japanese-style bread crumbs (panko) or 1 C. breadcrumbs, coarse stale 2 tbsp parsley, finely chopped

2 tbsp chives, finely chopped 1/2 tsp lemon zest, finely grated 1 pinch cayenne pepper Salt 1/4 C. canola oil CILANTRO-ORANGE DRESSING 1/2 C. fresh orange juice 1 tsp cumin seed 1/2 C. lightly packed cilantro leaf 1 tbsp fresh lemon juice 1/4 C. canola oil Salt Cayenne pepper

Directions 1. Place a large saucepan over medium heat. Cook in it the orange juice until it starts boiling. Keeps it cooking until about 2 tbsp of it are left? 2. Place it aside to lose heat. Place a small pan over medium heat. Cook in it the cumin seeds until they are toasted. Ground it in a grinder. 3. Get a food processor: combine in it the cooked orange juice with ground cumin, cilantro and lemon juice. Process them until they become smooth. 4. While the processor is on, add the canola oil gradually while blending all the time to make the dressing. 5. Pour the dressing into a small serving bowl. Season it with a pinch of salt and cayenne pepper then place it aside. 88

Crab Burgers with Orange Dressing

6. Place a large pan over medium heat. Heat the oil in it. Stir in the celery with red pepper and cook them for 3 min over high heat. 7. Stir in the scallions and ginger. Cook them for an extra 3 min. combine in the cumin, turmeric and cardamom then cook them for 2 min. 8. Stir in the cream then cook them until they start boiling. Keeps it boiling for 7 min over medium heat? 9. Pour the mix into a mixing bowl and place it aside to lose heat. 10. Stir the crabmeat with 1/4 C. plus 1 tbsp of the bread crumbs, 1 1/2 tbsp each of the parsley and chives, and the lemon zest, a pinch of cayenne pepper and salt to the cream mix. 11. Divide the mix into 8 patties then place them on a lined up baking sheet. 12. Place a large pan over medium heat. Heat in it 2 tbsp of canola oil. Cook in it the patties in batches for 3 to 5 min on each side. 13. Serve them warm with the orange sauce. 14. Enjoy.

89

ZESTY

Carrot Salad

Prep Time: 7 mins Total Time: 22 mins Servings per Recipe: 4 Calories 96.5 Fat 7.0g Cholesterol 0.0mg Sodium 213.1mg Carbohydrates 8.8g Protein 0.8g

Ingredients 2 tbsp olive oil, extra-virgin 12 oz baby carrots, peeled 1 lemon, cut into 8 wedges 1 tsp cumin, ground 1/2 tsp cinnamon, ground 1/4 tsp kosher salt

1/4 tsp red pepper, ground 1 tbsp cilantro, fresh, chopped

Directions 1. Before you do anything preheat the oven to 450 F. 2. Get a large mixing bowl. Stir in the lemon wedges with oil and carrots. Add the remaining ingredients and stir them well. 3. Spread the carrot mix on a greased baking sheet. Cook it in the oven for 14 min. serve it warm. 4. Enjoy.

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Zesty Carrot Salad

Sultana

Chicken Stew

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 445.9 Fat 24.5g Cholesterol 74.4mg Sodium 176.6mg Carbohydrates 24.1g Protein 33.7g

Ingredients 500 g chicken fillets cut into 2 cm dice 3 tbsp flour Salt and pepper 1/4 C. olive oil 2 onions, sliced 2 tsp ground cinnamon 1/4 tsp ground cloves 2 tsp sumac 1/4 C. sultana

250 ml chicken stock 50 g pine nuts 1/4 C. fresh coriander, chopped 1 lemon, juice of

Directions 1. Season the chicken pieces with some salt and pepper. Dust them with the flour and place them aside. 2. Place a large pan over medium heat. Heat 2 tbsp of oil in it. Cook in it the chicken until it becomes golden brown on all sides. 3. Place a small skillet over medium heat. Heat in it the rest of the oil. Add the onion and cook it for 12 min over low heat. 4. Stir in the cooked chicken with sultanas, stock and spices. Let them cook for 6 min over low heat 5. Combine in the pine nuts, coriander and lemon juice. Serve it warm. 6. Enjoy.

Sultana Chicken Stew

91

SWEET POTATO

and Veggies Curry

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 10 Calories 132.0 Fat 1.0g Cholesterol 0.0mg Sodium 346.2mg Carbohydrates 27.8g Protein 4.6g

Ingredients 1 large onion, chopped into 1/2 inch dice 3 garlic cloves, minced 1 1/2 tsp turmeric 1 tsp cinnamon 3/4 tsp curry powder 3/4 tsp ground cumin 1/4 tsp ground allspice 1/4 tsp crushed red pepper flakes 3/4 tsp salt 3/4 tsp fresh ground black pepper 3 -4 sweet potatoes, peeled and chopped into 1 inch cubes (3 1/2 lb)

1 large red bell pepper, seeded and chopped into 1 inch pieces 1 eggplant, peeled and chopped into 1 inch cubes 3/4 C. vegetable broth or 3/4 C. chicken broth 2 C. canned chickpeas, also known as garbanzo beans, drained 1 (28 oz) cans diced tomatoes, undrained Chopped fresh cilantro leaves (to garnish)

Directions 1. Place a large saucepan over medium heat. Stir in it 1/4 C. of water with the garlic and onion. 2. Put on the lid and cook them for 14 min over low heat while adding water if needed 3. Add the turmeric, cinnamon, curry, cumin, allspice, red pepper flakes, salt and pepper. Cook them for 4 min while stirring. 4. Combine in the sweet potatoes, bell pepper, eggplant and broth. Turn the heat to medium and cook them until they starts boiling. 5. Lower the heat and put on the lid. Let the stew for 6 min. 6. Stir in the garbanzo beans and tomatoes. Put on the lid and cook the stew for 1 h. serves it warm. 7. Enjoy. 92

Sweet Potato and Veggies Curry

Apricots

and Red Lentils Stew

Prep Time: 20 mins Total Time: 2 hrs Servings per Recipe: 4 Calories 481.9 Fat 15.6g Cholesterol 119.9mg Sodium 433.4mg Carbohydrates 49.4g Protein 38.7g

Ingredients 2 tbsp olive oil 8 boneless skinless chicken thighs 2 garlic cloves, crushed 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp smoked paprika Salt and pepper 1 large onion, finely sliced 2 oz split red lentils

14 oz chopped tomatoes 1 tbsp tomato ketchup 3 C. chicken stock 1 cinnamon stick 5 oz dried apricots 1 oz mint leaf, to serve (optional)

Directions 1. Before you do anything preheat the oven to 350 F. rub the chicken thighs with 1 tbsp of oil. 2. Get a small mixing bowl: combine in it the garlic, cumin, coriander, salt, pepper and paprika. Coat the chicken thighs with the mix. 3. Place an ovenproof no sticking pan over medium heat. Brown in it the chicken thighs for 6 min on each side. Place them aside. 4. Heat the remaining tbsp of oil in the same pan. Cook in it the onion for 6 min. add the rest of the ingredients then cook them until they start boiling. 5. Lay the chicken pieces on top. Cover the pan with a piece of foil then put on the lid and cook them in the oven for 1 h 35 min. serve it warm. 6. Enjoy.

Apricots and Red Lentils Stew

93

FAMOUS

Crunchy Moroccan Bastya

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 1515.7 Fat 110.3g Cholesterol 480.4mg Sodium 1046.0mg Carbohydrates 67.3g Protein 65.7g

Ingredients 14 tbsp butter 3 1/2 lbs whole chickens, cut up into 4 pieces skin removed 1 large onion, minced Salt and pepper 3 3/4 tsp cinnamon 1 1/2 tsp ginger 1 1/4 tsp cumin 1/4 tsp cayenne 1/2 tsp saffron thread 1/2 tsp turmeric 1/4 C. chicken stock 4 eggs, lightly beaten

1/4 C. chopped fresh cilantro 1/4 C. chopped fresh parsley 1 C. blanched almond (whole) 4 tbsp powdered sugar 3/4 lb phyllo dough

Directions 1. Place a large pan over medium heat. Melt the butter in it. 2. Add the chicken pieces, onions, 1 tsp salt, 1 tsp pepper, 2 tsp cinnamon, the ginger, cumin, cayenne, saffron, turmeric and chicken stock. 3. Put on the lid and cook them for 47 min over low heat. Drain the chicken and place it aside to lose heat. 4. Discard the bones from the chicken and shred it. Cook the remaining broth in the pan until it starts simmering. 5. Combine in the eggs and cook them for 6 min until they are one. 6. Stir the chicken into the mix with cilantro, parsley, salt and pepper. 7. Before you do anything preheat the oven to 375 F. 8. Spread the almonds on a lined up baking sheet. Cook it in the oven for 6 min. place it aside to lose heat. 94

Famous Crunchy Moroccan Bastya

9. Get a food processor: combine in it the almonds with 3 tbsp sugar and 3/4 tsp cinnamon. Process them until they are finely chopped. 10. Place the rest of the butter in a small saucepan and heat it until it melts. 11. Coat the inside of a 12 inches round baking pan with some melted butter. Lay in it a sheet of phyllo then coat it with some melted butter. 12. Place another sheet on top with half of it laying on the bottom sheet and the other one dangling from the side. Brush it with butter as well. 13. Repeat the process like your making a pinwheel of phyllo dough with 6 more phyllo sheets. 14. Pour the shredded chicken mix in the middle and spread it to cover the bottom of the pan. sprinkle the almonds mix on top. 15. Fold the dangling sides of the phyllo sheets to the middle of the pan, each one at a time while brushing them with butter to until you use all the sheets and cover the filling. 16. Lay the 6 of the remaining phyllo sheets on top in the shape of a pine wheel leaving them dangling on the sides. 17. Lay the last one on top then tuck the dangling edges in the sides of the pan surrounding the pie while brushing them with butter. 18. Place the Bastia in the oven and cook it for 22 min until it becomes golden brown and crunchy. Allow it cool down slightly then serve it with some cinnamon and powdered sugar on top. 19. Enjoy.

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PAPRIKA

Grilled Chops

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 1118.6 Fat 97.1g Cholesterol 267.0mg Sodium 1940.6mg Carbohydrates 1.6g Protein 56.2g

Ingredients 2 tbsp ground cumin 1 tbsp kosher salt 1 tsp paprika 1 pinch cayenne

48 oz lamb chops 2 tbsp unsalted butter, melted

Directions 1. Before you do anything preheat the grill and grease its grates. 2. Get a small mixing bowl: mix in it the cayenne pepper with cumin, paprika and salt. 3. Place the chops on a baking sheet. Brush the top parts with half of the melted butter. Sprinkle on it half of the spice mix. 4. Place the spiced side directly on the grill and cook them for 5 min. 5. Brush the other side carefully with the remaining butter and sprinkle the rest of the spice mix on top. 6. Flip the chops and cook them for 6 min on the other side. Serve them warm. 7. Enjoy.

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Paprika Grilled Chops

Sweet and Salty Steak Sauté

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 4 Calories 235.9 Fat 11.3g Cholesterol 66.9mg Sodium 608.5mg Carbohydrates 8.6g Protein 24.8g

Ingredients 1 lb beef cube steak (4) 1/4 tsp salt 1/4 tsp pepper 3 tsp vegetable oil, divided 1 small bell pepper, thinly sliced 1/2 tsp ground cumin 1/4 tsp ground cinnamon

1/2 C. water, divided 1 C. salsa 1 tbsp brown sugar 2 tbsp fresh cilantro, chopped

Directions 1. Season the steak with some salt and pepper. 2. Place a large pan over medium heat. Heat in it 2 tsp of oil. Add the steak dices and cook them for 8 min. drain them and place them aside. 3. Heat the remaining oil in the same pan. Stir in the pepper, cumin, cinnamon and 1/4 C. water. Let them cook for 6 min. 4. Combine in the salsa, brown sugar and other 1/4 C. water. Cook them until they start boiling. Let them cook for 2 min. 5. Lower the heat and combine in the cilantro. Cook the steak sauté for an extra 1 min then serve it warm. 6. Enjoy.

Sweet and Salty Steak Sauté

97

CHICKPEA

Chicken Tagine

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 750.5 Fat 27.0g Cholesterol 215.8mg Sodium 1059.0mg Carbohydrates 42.1g Protein 82.1g

Ingredients 1/2-1 lb dried garbanzo beans 2 -3 lbs skinless chicken MARINADE 1 tsp black pepper 3/4 tsp ginger 1/2 tsp salt 3 medium garlic cloves, crushed 2 tbsp olive oil 1 tbsp lemon juice SAUCE 2 medium garlic cloves 1 tsp turmeric 1 tsp salt

1/4 tsp ginger 1/2 onion, chopped 1/4 C. parsley, finely chopped 1 cinnamon stick 3 -4 tbsp sweet butter 2 tbsp cornstarch

Directions 1. Get a large bowl: place in it the chickpeas and cover them water. Let them sit for an overnight. 2. Get a small mixing bowl: whisk in it the salt, ginger, pepper, garlic, oil, & lemon juice. Use a metal skewer to poke the chicken several times to make holes in it. 3. Brush the chicken with some of the spice mix. Place it in a casserole dish and pour the remaining lemon mix on top. 4. Cover the chicken casserole with a plastic wrap and place it aside for 2 h 15 min. 5. Pour the chickpeas in a colander and discard the water. Transfer the chickpeas with 1/2 tsp of salt into a large saucepan. 6. Cover it with water then put on the lid. Let it cook for 47 min until it becomes soft over low medium heat. 7. Once again, discard the cooking water and rinse the chickpeas with some fresh water then 98

Chickpea Chicken Tagine

discard their skin. 8. transfer the marinated chicken to a large pot or tagine then add to it 3 C. of water, alt, turmeric, ginger, parsley, 2 cloves garlic, cinnamon stick, & butter. 9. Cook them until they start boiling. Lower the heat and cook the stew for 65 min. 10. Once the time is up, drain the chicken and place it aside. 11. Whisk the cornstarch with a splash of water in a small bowl. Add it to the chickpeas sauce in the pot and cook it for 5 min over medium heat until it become thick. 12. Place the chicken back in the pot then heat it. Serve it warm. 13. Enjoy.

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CLASSIC

Tabbouli Salad

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 8 Calories 165.2 Fat 9.0g Cholesterol 0.0mg Sodium 57.4mg Carbohydrates 20.0g Protein 3.7g

Ingredients 5.5 oz. Italian parsley, chopped. 6 spring onions, chopped 4 large tomatoes, chopped 3 lemons, juice 5 tbsp olive oil

1 C. bulgur 1 C. water, boiled 1/8 tsp ground black pepper 1/8 tsp salt

Directions 1. Get a mixing bowl: Stir in the boiling water with 1 C. of bulgur. Cover it with a kitchen towel. Let it sit until it cools down. 2. Get a large mixing bowl: Toss in it the tomato with onion, parsley, lemon juice, olive oil, and a pinch of salt to make the salad. 3. Add the bulgur to salad and mix them well. 4. Serve your salad with your favorite toppings. 5. Enjoy.

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Classic Tabbouli Salad

Black

Lebanese Pilaf

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 451.0 Fat 14.7g Cholesterol 0.0mg Sodium 16.7mg Carbohydrates 67.0g Protein 14.5g

Ingredients 4 tbsp olive oil 1 medium onion, chopped 3 garlic cloves, minced 2 tsp ground cumin 3/4 tsp ground cinnamon 1/2 tsp ground allspice 2 (14 oz.) cans vegetable broth 3/4 C. dried lentils, rinsed

3/4 C. long-grain white rice 2 large onions, sliced 3 tomatoes, quartered lengthwise 1 cucumber, peeled, cut into rounds plain yogurt chopped mint

Directions 1. Place a large saucepan over medium heat. Heat in it 2 tbsp of olive oil. 2. Add the onion with garlic, cinnamon, allspice, and cumin. Cook them for 5 min. 3. Stir in the lentils with broth. Cook them until they start boiling. Put on the lid and let them cook for 12 min over low heat. 4. Once the time is up, add the rice. Cook them over medium heat until they start boiling. 5. Put on the lid and let them cook for 16 min over low medium heat. 6. Place a large pan over medium heat. Heat in it 2 tbsp of oil. Cook in it the onion for 22 min. 7. Adjust the seasoning of the rice pilaf and place it in serving plates. 8. Top it with the caramelized onion. Garnish it with some cucumber, tomato and yogurt. Serve it right away. 9. Enjoy.

Black Lebanese Pilaf

101

ZESTY

Hummus

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 12 Calories 73.2 Fat 3.1g Cholesterol 0.0mg Sodium 111.8mg Carbohydrates 9.4g Protein 2.6g

Ingredients 1 (15 oz.) cans chickpeas 1/4 C. tahini paste 3 tbsp lemon juice 1 garlic clove 1/4 tsp ground cumin

salt and pepper

Directions 1. Remove the beans from the water and place it aside. Reserve the water. 2. Get a blender: Place in it all the ingredients. Blend them smooth. 3. Add some of the reserved water to the blender if the mixture is too thick. Serve your hummus as a topping, dip or spread. 4. Enjoy.

102

Zesty Hummus

Spring

Bulgur

Prep Time: 50 mins Total Time: 50 mins Servings per Recipe: 4 Calories 320.3 Fat 18.6g Cholesterol 0.0mg Sodium 43.0mg Carbohydrates 36.6g Protein 5.3g

Ingredients 1/3 C. olive oil 1 onion, chopped 2 garlic cloves, minced 1 tsp dried basil 1 C. bulgur 1 C. tomatoes, seeded and chopped 1 1/2C. Vegetable broth 1 tbsp honey

1 tbsp tomato salt and pepper 1 pinch cayenne 2 tbsp chopped parsley

Directions 1. 2. 3. 4. 5.

Place a large saucepan over medium heat. Heat in it the oil. Sauté in it the onion for 4 min. Mix in the garlic and cook them for 2 min. Add the basil with tomato and cook them for 3 min. Add the bulgar and mix them well. Stir in the broth and put on the lid. Lower the heat and let them cook for 6 min. Stir in the honey, tomato paste, salt, pepper and cayenne pepper. Let them cook uncovered for 26 min. 6. Once the time is up, turn off the heat and put on the lid. Let it cook for 12 min. 7. Serve your bulgur warm with your favorite toppings. 8. Enjoy.

Spring Bulgur

103

LEBANESE

Chicken Kabobs

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 6 Calories 271.5 Fat 13.7g Cholesterol 80.8mg Sodium 770.4mg Carbohydrates 9.4g Protein 28.0g

Ingredients 6 boneless skinless chicken breasts, diced 3 garlic cloves, crushed 1/4 C. olive oil 1 lemon, juice 1 tbsp paprika 1 (6 oz.) cans tomato paste

1 C. yogurt 2 tbsp sumaq 1 tsp salt 2 tsp black pepper

Directions 1. Before you do anything, preheat the oven grill and grease it. 2. Get a mixing bowl: Whisk in it the garlic with olive oil, lemon juice, paprika, tomato paste, yogurt, sumaq, salt and pepper. 3. Stir the chicken dices into the mixture. Cover it with a plastic wrap and place it in the fridge for at least 1 h. 4. Grease some skewers then thread into them the chicken dices. Place them on the grill and cook them for 4 to 6 min on each side. 5. Serve your chicken kabobs warm with some pita bread and yogurt. 6. Enjoy.

104

Lebanese Chicken Kabobs

Classic

Arabian Lentils Soup

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 6 Calories 173.4 Fat 1.1g Cholesterol 0.0mg Sodium 14.1mg Carbohydrates 30.0g Protein 12.2g

Ingredients 8 C. water 1 1/2 C. small red lentils, rinsed 3 Maggi chicken cubes 1/2 C. finely diced onion 1 garlic clove

1 1/2 tsp fresh parsley 3/4 tsp cumin 1/2-1 tsp turmeric

Directions 1. 2. 3. 4.

Place a large pot over medium heat. Stir in it all the ingredients. Cook it until it starts boiling. Put on the lid and let it cook for 36 min over low heat. Once the time is up, serve your soup hot with some lime wedges. Enjoy.

Classic Arabian Lentils Soup

105

SEMOLINA

Diamonds with Lemon Syrup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 606.9 Fat 15.7g Cholesterol 33.1mg Sodium 272.1mg Carbohydrates 111.7g Protein 7.4g

Ingredients CAKE 3 C. semolina 3/4 C. unsweetened butter, melted 3/4 C. sugar 1 1/2 tsp baking soda 1 C. plain yogurt 1/2 C. whole blanched almonds

SYRUP 4 C. sugar 3 C. water 1/2 small lemon, juice

Directions 1. Before you do anything, preheat the oven to 400 F. Grease a 9 inches baking pan. Get a mixing bowl: Combine in it the semolina, sugar and the butter well. 2. Get a small mixing bowl: Whisk in it the soda with yogurt. Let it sit for few minutes until it rise. 3. add it to the semolina bowl and combine them well with your hands. Press the mixture into the greased pan. 4. Use a sharp knife or pizza cutter to cut it into diamonds shapes or squares. Top each semolina diamond with an almond. 5. Place the pan in the oven and cook them for 32 to 46 min. 6. Place a heavy saucepan over medium heat. Whisk in it all the ingredients. Cook them over high heat until they start boiling. 7. Lower the heat and let the syrup cook for an extra 46 min to 60 min until it become slightly thick and coats a metal spoon. 8. Allow the syrup to cool down completely. Pour it over the semolina cake pan while it is hot. Allow it to cool down completely. 9. Serve your semolina diamonds with some tea. Enjoy. 106

Semolina Diamonds with Lemon Syrup

Golden

Lebanese Potato Salad

Prep Time: 10 mins Total Time: 28 mins Servings per Recipe: 2 Calories 432.6 Fat 20.6g Cholesterol 0.0mg Sodium 22.1mg Carbohydrates 57.5g Protein 6.7g

Ingredients canola oil 3 potatoes, peeled and cubed 2 tbsp cooking onions, chopped 1 tsp garlic, minced 1 shake cayenne pepper 1/2 C. cilantro, chopped 1/8-1/4 tsp ground coriander

ground black pepper sea salt 3 tbsp olive oil 1/2 tsp lime juice

Directions 1. Place a large pan over medium heat. Heat in a splash of canola oil. 2. Add to it the potato and cook them for 8 to 10 min while stirring them often. Drain it and place it aside. 3. Heat the olive oil in the same pan. Sauté in it the onion, minced garlic, cayenne, ground coriander and finely chopped cilantro. 4. Cook them for 2 min. Stir in the cooked potato and toss them to coat. Serve your potato salad warm with your favorite toppings. 5. Enjoy.

Golden Lebanese Potato Salad

107

LEBANESE POTATO

and Lentils Soup

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 144.3 Fat 0.6g Cholesterol 0.0mg Sodium 774.7mg Carbohydrates 28.6g Protein 8.4g

Ingredients 1 bunch cilantro, stems removed 12 cloves garlic olive oil 2 1/2 tsp salt, divided 2 large onions, chopped 1 lb. lentils, washed and drained 1 1/2 tsp cinnamon

12 C. water 1 (10 oz.) boxes frozen spinach 2 medium potatoes, cubed 6 tbsp lemon juice

Directions 1. Get a blender: Place in it the cilantro with garlic, 3 Tbsps. olive oil, and 1/2 tsp of salt. Process them until they become smooth. 2. Place a large saucepan over medium heat. Heat in it 1/4 C. of olive oil. Cook in it the onion for 4 min. 3. Stir in the lentils and cook them for an extra 2 min. Stir in the water with cinnamon. 4. Let them cook for 46 min while stirring it every once in a while. 5. Stir in the remaining salt, spinach, potatoes and cilantro mixture. Let the soup cook for an extra 14 min. 6. Stir in the lemon juice and cook them for 12 min over low heat. Adjust the seasoning of the soup then serve it warm. 7. Enjoy.

108

Lebanese Potato and Lentils Soup

Cinnamon

Chicken Kabobs

Prep Time: 40 mins Total Time: 50 mins Servings per Recipe: 4 Calories 259.6 Fat 17.3g Cholesterol 72.6mg Sodium 508.0mg Carbohydrates 1.3g Protein 23.7g

Ingredients 1 lb. chicken breast, cubes 1 garlic clove, peeled and crushed 3/4 tsp salt 1/4 tsp cinnamon 1/4 tsp black pepper

1/4 tsp allspice 2 tbsp olive oil 3 tbsp lemon juice

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Mix in it all the ingredients. Cover the bowl with a plastic wrap and place it in the fridge for at least 1 h. 3. Drain the chicken pieces from the marinade and thread them into skewers. 4. Place the chicken kabobs on the grill and cook them for 4 to 6 min on each side. 5. Serve your chicken kabobs with your favorite toppings. 6. Enjoy.

Cinnamon Chicken Kabobs

109

CREAMY

Garlic Aioli

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 14 Calories 425.6 Fat 46.7g Cholesterol 0.0mg Sodium 174.8mg Carbohydrates 2.6g Protein 0.8g

Ingredients 3 C. corn oil 1 C. lemon juice 1 head garlic

2 egg whites 1 tsp salt

Directions 1. Get a food processor: Place in it all the ingredients. Blend them smooth. 2. Place the aioli in the fridge for at least 1 h then serve it. 3. Enjoy.

110

Creamy Garlic Aioli

Grilled Chicken

with Yogurt Sauce

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 284.4 Fat 7.0g Cholesterol 149.6mg Sodium 569.6mg Carbohydrates 2.9g Protein 49.5g

Ingredients 1/2 C. plain yogurt 2 tsp lemon zest 2 tbsp lemon juice 1 garlic clove, crushed 1/2 tsp ground cumin 1/2 tsp ground coriander

1/2 tsp red pepper flakes 1/2 tsp black pepper 1/2 tsp salt 2 lbs. boneless skinless chicken

Directions 1. Get a mixing bowl: Whisk in it the yogurt with lemon zest, lemon juice, garlic, cumin, coriander, pepper flakes, black pepper and salt. 2. Coat the chicken pieces with the yogurt sauce. Place the chicken pieces in the fridge for at least 30 min. 3. Before you do anything, preheat the grill and grease it. 4. Place the chicken pieces over the grill and cook them for 8 to 12 min on each side. 5. Serve your grilled chicken with your favorite toppings. 6. Enjoy.

Grilled Chicken with Yogurt Sauce

111

LEBANESE

Potato Sauce

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 10 Calories 146.3 Fat 11.0g Cholesterol 0.0mg Sodium 352.9mg Carbohydrates 11.4g Protein 1.4g

Ingredients 3 small russet potatoes, peeled 1 head garlic 1/3 C. lemon juice

1/2 tbsp salt 1/2 C. canola oil

Directions 1. Place a large pot of water over medium heat. Bring it to a boil. Add the potatoes and cook them until they become soft. 2. Peel the garlic and roughly chop it. 3. Get a food processor: Combine in it the garlic with lemon juice, oil and salt. Process them until they become smooth. 4. Add the mashed potato to the mixture gradually while blending them all the time. 5. Place the sauce in the fridge until it cools down completely then serve it. 6. Enjoy.

112

Lebanese Potato Sauce

Saucy

Lamb Casserole

Prep Time: 45 mins Total Time: 1 hr 45 mins Servings per Recipe: 6 Calories 305.1 Fat 22.0g Cholesterol 65.4mg Sodium 1250.1mg Carbohydrates 13.2g Protein 14.9g

Ingredients 1 large eggplant, sliced and unpeeled 1 lb. ground lamb 1 (22 oz.) cans chopped tomatoes 1/2 tsp cinnamon 1 tbsp salt pepper

1/4 tsp clove 2 crushed garlic cloves 2 medium onions, sliced 2 -3 tbsp melted butter

Directions 1. Before you do anything, preheat the oven to 450 F. Grease a casserole dish with the melted butter. 2. Place the eggplant slices in a deep dish. Sprinkle over it some salt and let it rest for 32 min. 3. Remove the eggplants and discard the water. 4. Place a large skillet over medium heat. Cook in it the meat with onion for 8 min. 5. Stir in the garlic and cook them for 2 min. Discard the fat. 6. Place a large saucepan over medium heat. Mix in it the tomato with cinnamon, clove, and a salt. Heat them for 3 min. 7. Spread half of the meat mixture in the bottom of the casserole then top it with half of the eggplant slices and half of the tomato mixture. 8. Repeat the process to make another layer. Place a piece of foil over the casserole to cover it. 9. Place the casserole in the oven and cook it for 60 min. Serve it hot with some rice. 10. Enjoy.

Saucy Lamb Casserole

113

ALIEN

Edamame Hummus

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 3 Calories 641.2 Fat 43.2g Cholesterol 0.0mg Sodium 1968.4mg Carbohydrates 47.4g Protein 23.4g

Ingredients 3/4 C. boiled edamame, shells removed 1 C. frozen chopped spinach 1 (12 oz.) cans garbanzo beans, drained 6 garlic cloves 1/2 C. tahini

1/4-1/2 C. olive oil 2 tsp sea salt 1 tbsp red pepper flakes

Directions 1. Get a blender: Place in it all the ingredients. Blend them smooth. 2. Serve your hummus with some veggies, pita bread, or toss some of it with a salad. 3. Enjoy.

114

Alien Edamame Hummus

Feta

and Eggplant Bake

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 143.4 Fat 7.0g Cholesterol 110.8mg Sodium 628.3mg Carbohydrates 13.8g Protein 8.0g

Ingredients 1 large eggplant, peeled and sliced cooking spray 1 (15 oz.) cans stewed tomatoes 4 oz. feta cheese, crumbled 1/2 C. parsley, minced 1/4 C. cilantro, minced 3 large eggs, beaten 1 large onion, chopped

1/2 tsp salt 1/4 tsp black pepper 1/4 tsp ground allspice 1/4 tsp dry oregano 1/4 tsp ground sage 1 pinch cayenne

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

Before you do anything, preheat the oven to 300 F. Grease a baking dish. Place a large skillet over medium heat. Grease it with some oil. Place in it the eggplant slices and let them cook for 4 to 5 min on each side. Drain the eggplant slices and lay them in the bottom of the baking dish. Top it with the stewed tomato, feta, parsley, and cilantro. Get a mixing bowl: Mix in it the eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Spread the mixture all over the tomato layer. Cover it loosely with a piece of foil. Place the casserole in the oven and let it cook for 32 min. Discard the cover and let it cook for an extra 16 to 20 min. Serve your eggplant casserole warm. Enjoy.

Feta and Eggplant Bake

115

HONEY CHICKEN

with Couscous

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 371.9 Fat 4.7g Cholesterol 76.0mg Sodium 248.1mg Carbohydrates 47.3g Protein 33.2g

Ingredients 4 boneless skinless chicken breasts 1/3 C. onion, chopped 1 clove garlic, minced 1 tbsp butter 2 tsp orange zest 1/2 C. orange juice 1/4 tsp salt

1/4 tsp cinnamon 1/8 tsp allspice 2 tbsp honey 1 C. couscous

Directions 1. 2. 3. 4. 5.

Place a large pan over medium heat. Melt in it the butter. Add the chicken, onion and garlic. Cook them for 7 min while stirring them often. Stir in the orange zest, orange juice and salt. Cook them until they start boiling. Lower the heat and put on the lid. Let them cook for an extra 6 min. Stir in the cinnamon with honey and allspice. Let the chicken cook for an extra 6 min uncovered. 6. Prepare the couscous by following the instructions on the package. 7. Serve your honey chicken with couscous. 8. Enjoy.

116

Honey Chicken with Couscous