Mediterranean Cookbook: Discover Simple Mediterranean Recipes with an Easy Mediterranean Cookbook [2 ed.]

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Mediterranean Cookbook Discover Simple Mediterranean Recipes with an Easy Mediterranean Cookbook

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Table of Contents Classical Hummus II 7

Greek Style Macaroni Salad 10 Pita, Pesto, and Parmesan 11 Mediterranean Pasta 12 Classical Hummus III 13 Greek Spinach Puff Pastry Bake 14 Souvlaki III 15 Penne Cannellini and Tomatoes Salad 16 Easy Greek Style Chicken Breasts 17 Layali Libnan 20 Lebanese Seven Spices 22 Lebanese Style Cookies 23 Lebanese Lemon Salad Dressing 25 Lebanese Baked Eggplant 26 Tabouli 27 Lebanese Lemon Lentil Soup 30 Lebanese Garlic Sauce 32 Turkish Cookies 33 A Turkish Inspired Ceviche 34 Kisir 35 Classical Bulgur 36 Tava II 37 Iskender Kebabs 40 Moussaka 41

Dukkah 42 Fennel and Coriander Olives 43 Smoked Spanish Potatoes 44 Avocado and Shrimp Tapas 45 Madrid Inspired Seasoned Asparagus 46 Saucy Red Potatoes 47 Mascarpone and Figs 50 Spanish Fruit Salad 51 Incredible Tapas 52 A Mediterranean Eggplant Tapas 53 Carrots in Hot Sauce 54 Sesame Seeds Farina Rolls 55 Chickpeas Soufflé Sandwich 56 Chicken & Veggie Stew 57 Semolina with Honey 60 Sweet & Spicy Carrots 61 Lemony Cookies 62 Mini Almond Treat in Sugar Syrup 63 Lemony Roasted Chicken 64 Eggplant Salad 65 Couscous and Tomatoes 66 Okra Stew 67 Kofta 70 Almond, Raisin, Pine Nut Pastry 71 Feta Omelet 72 Cauliflower 73

Beef Stew 74 Moroccan Shabbat Fish 75 Moroccan Ksra 76 Fava Bean Breakfast Spread 77 Moroccan Peanut Stew 80 Moroccan Yam Soup 81 Moroccan Vegetable Curry 82 Ras el Hanout 83 Harissa 84 Lahma Bil Basal 85

Classical

Hummus II (Red)

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

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

1/2 tsp ground cumin 1/2 tsp cayenne pepper 1/4 tsp salt 1 tbsp chopped fresh parsley

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

Classical Hummus II

7

GREEK STYLE

Macaroni Salad

Prep Time: 15 mins Total Time: 2 hrs 25 mins Servings per Recipe: 4 Calories 746 kcal Fat 56.1 g Carbohydrates 40.4g Protein 22.1 g Cholesterol 70 mg Sodium 1279 mg

Ingredients 1/2 C. olive oil 1/2 C. red wine vinegar 1 1/2 tsps garlic powder 1 1/2 tsps dried basil 1 1/2 tsps dried oregano 3/4 tsp ground black pepper 3/4 tsp white sugar 2 1/2 C. cooked elbow macaroni 3 C. fresh sliced mushrooms

15 cherry tomatoes, halved 1 C. sliced red bell peppers 3/4 C. crumbled feta cheese 1/2 C. chopped green onions 1 (4 oz.) can whole black olives 3/4 C. sliced pepperoni sausage, cut into strips

Directions 1. Get a bowl, combine: sugar, pepperoni, olive oil, olives, pasta, black pepper, onions, feta, mushrooms, red peppers, tomatoes, vinegar, oregano, garlic powder, and basil. 2. Place a covering of plastic around the bowl and place everything in the fridge for 3 hrs. 3. Enjoy.

10

Greek Style Macaroni Salad

Pita,

Pesto, and Parmesan (Greek Style Bake)

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 6 Calories 350 kcal Fat 17.1 g Carbohydrates 41.6g Protein 11.6 g Cholesterol 13 mg Sodium 587 mg

Ingredients 1 (6 oz.) tub sun-dried tomato pesto 6 (6 inch) whole wheat pita breads 2 roma (plum) tomatoes, chopped 1 bunch spinach, rinsed and chopped 4 fresh mushrooms, sliced

1/2 C. crumbled feta cheese 2 tbsps grated Parmesan cheese 3 tbsps olive oil ground black pepper to taste

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Coat each piece of pita with some pesto and then layer each with: pepper, tomatoes, olive oil, spinach, parmesan, mushrooms, and feta. 3. Cook the bread, for 15 mins, in the oven, and then cut them into triangles before serving. 4. Enjoy.

Pita, Pesto, and Parmesan

11

MEDITERRANEAN

Pasta

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 685 kcal Fat 13.2 g Carbohydrates 96.2g Protein 47 g Cholesterol 94 mg Sodium 826 mg

Ingredients 1 (16 oz.) package penne pasta 1 1/2 tbsps butter 1/2 C. chopped red onion 2 cloves garlic, minced 1 lb. skinless, boneless chicken breast halves - cut into bite-size pieces 1 (14 oz.) can artichoke hearts in water 1 tomato, chopped 1/2 C. crumbled feta cheese

3 tbsps chopped fresh parsley 2 tbsps lemon juice 1 tsp dried oregano salt to taste ground black pepper to taste

Directions 1. Boil your pasta in water and salt for 9 mins then remove all the liquids. 2. At the same time, stir fry your garlic and onions in butter for 4 mins, then combine in the chicken, and cook everything for 9 more mins. 3. Set the heat to a low level and add in your artichokes after chopping them and discarding their liquids. 4. Cook this mix for 3 more mins before adding in: pasta, tomatoes, oregano, feta, lemon juice, and the fresh parsley. 5. Cook everything for 4 mins to get it all hot. Then add in your pepper and salt after shutting the heat. 6. Enjoy.

12

Mediterranean Pasta

Classical

Hummus III (Black Bean)

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 8 Calories 81 kcal Fat 3.1 g Carbohydrates 10.3g Protein 3.9 g Cholesterol 0 mg Sodium 427 mg

Ingredients 1 clove garlic 1 (15 oz.) can black beans; drain and reserve liquid 2 tbsps lemon juice 1 1/2 tbsps tahini 3/4 tsp ground cumin

1/2 tsp salt 1/4 tsp cayenne pepper 1/4 tsp paprika 10 Greek olives

Directions 1. Blend your garlic in a blender with a few pulses to mince it then add in: half of your cayenne, black beans, salt, 2 tbsps of black bean juice, half tsp cumin, tahini, and lemon juice. 2. Blend this mix until it has the consistency of hummus. 3. Add everything to a bowl and top it all with olives and paprika. 4. Enjoy.

Classical Hummus III

13

GREEK

Spinach Puff Pastry Bake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 5 Calories 528 kcal Fat 36.7 g Carbohydrates 32.8g Protein 21 g Cholesterol 108 mg Sodium 925 mg

Ingredients 3 tbsps olive oil 1 large onion, chopped 1 bunch green onions, chopped 2 cloves garlic, minced 2 lbs spinach, rinsed and chopped 1/2 C. chopped fresh parsley 2 eggs, lightly beaten 1/2 C. ricotta cheese 1 C. crumbled feta cheese

8 sheets phyllo dough 1/4 C. olive oil

Directions 1. Coat a baking pan with nonstick spray and then set your oven to 350 degrees before doing anything else. 2. Stir fry your garlic, onions, and green onions in olive oil for 4 mins. Then add in, the parsley and the spinach, and cook it all for 3 more mins. 3. Remove all the contents. 4. Get a bowl, combine: feta, onion mix, ricotta, and eggs. 5. Coat a piece of phyllo with olive oil then layer it in the pan. 6. Add another piece and also more olive oil. 7. Do this two more times. 8. Add your ricotta mix and fold the phyllo around the filling and seal it. 9. Cook everything in the oven for 35 mins. 10. Then cut the contents into your preferred shape. 11. Enjoy.

14

Greek Spinach Puff Pastry Bake

Souvlaki

Prep Time: 30 mins

III

Total Time: 1 hr 50 mins Servings per Recipe: 4 Calories 764 kcal Fat 40.5 g Carbohydrates 55.9g Protein 44.4 g Cholesterol 133 mg Sodium 3170 mg

Ingredients

Directions

Marinade: 3/4 C. balsamic vinaigrette salad dressing 3 tbsps lemon juice 1 tbsp dried oregano 1/2 tsp freshly ground black pepper 4 skinless, boneless chicken breast halves White Sauce: 1/2 C. seeded, shredded cucumber 1 tsp kosher salt 1 C. plain yogurt 1/4 C. sour cream 1 tbsp lemon juice 1/2 tbsp rice vinegar 1 tsp olive oil 1 clove garlic, minced 1 tbsp chopped fresh dill 1/2 tsp Greek seasoning kosher salt to taste freshly ground black pepper to taste 4 large pita bread rounds 1 heart of romaine lettuce, cut into 1/4 inch slices 1 red onion, thinly sliced 1 tomato, halved and sliced 1/2 C. kalamata olives 1/2 C. pepperoncini 1 C. crumbled feta cheese

1. Get a bowl, combine: chicken, black pepper (1/2 tsp), balsamic, oregano, and the juice of half of a lemon. 2. Place a covering on the bowl and place the contents in the fridge for 2 hrs. 3. Get a 2nd bowl and add in your cucumbers after shredding them and also some kosher salt. 4. Let this stand for 10 mins. 5. Get a 3rd bowl, combine: olive oil, garlic, yogurt, dill, rice vinegar, Greek seasoning, sour cream, and 1 tbsp of lemon juice. 6. Place this mix in the fridge. 7. Now grill your chicken pieces for 9 mins then flip them and cook the chicken pieces for 9 more mins. 8. Let the chicken cool and then julienne it. 9. Grill your pieces of pita for 3 mins and flip them throughout the entire grilling time. 10. Fill each piece of pita with: pepperoncini, chicken, olive, lettuce, tomato, and onions. 11. Add a topping of white sauce from the fridge and some feta on the side. 12. Enjoy.

Souvlaki III

15

PENNE CANNELLINI

and Tomatoes Salad

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 460 kcal Fat 5.9 g Carbohydrates 79g Protein 23.4 g Cholesterol 17 mg Sodium 593 mg

Ingredients 2 (14.5 oz.) cans Italian-style diced tomatoes 1 (19 oz.) can cannellini beans, drained and rinsed 10 oz. fresh spinach, washed and chopped

8 oz. penne pasta 1/2 C. crumbled feta cheese

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

16

Boil your pasta in water and salt for 9 mins then remove the liquids. At the same time get the following boiling: beans and tomatoes. Cook the mix for 13 mins with a low level of heat. Now combine in the spinach and cook everything for 4 more mins. Top the pasta with the sauce and cheese. Enjoy.

Penne Cannellini and Tomatoes Salad

Easy

Greek Style Chicken Breasts

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 239 kcal Fat 10.2 g Carbohydrates 4.8g Protein 31 g Cholesterol 85 mg Sodium 686 mg

Ingredients 2 tbsps all-purpose flour, divided 1/2 tsp salt 1/4 tsp black pepper 1/4 lb. feta cheese, crumbled 1 tbsp fresh lemon juice 1 tsp dried oregano 6 boneless, skinless chicken breast halves, flatten to 1/2 thickness 2 tbsps olive oil

1 1/2 C. water 1 cube chicken bouillon, crumbled 2 C. loosely packed torn fresh spinach leaves 1 ripe tomato, chopped

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

Get a bowl, mix: oregano, cheese, and lemon juice. Get a 2nd bowl, combine: bouillon, 1 C. of water, and flour. Dredge you chicken in a mix of pepper, salt, and flour. Then fold each piece and stake a toothpick through each one. Sear the chicken in oil for 3 mins per side. Then top the chicken with the contents of the 2nd bowl. Cook everything for 1 more min before adding tomatoes and spinach. Get everything boiling and then place a lid on the pot. Set the heat to low and let it all cook for 12 mins. Enjoy.

Easy Greek Style Chicken Breasts

17

LAYALI

Libnan

Prep Time: 15 mins Total Time: 8 hrs 40 mins Servings per Recipe: 15 Calories 414 kcal Carbohydrates 73.6 g Cholesterol 57 mg Fat 10.5 g Protein 8.2 g Sodium 80 mg

Ingredients PUDDING: 8 cups cold milk one 1/2 cups semolina 2 eggs 3 tbsps rose water SYRUP: 4 cups white sugar 2 1/4 cups water

1/4 tsp lemon juice TOPPING: one cup whipping cream one tbsp white sugar 1/3 cup finely chopped pistachio nuts

Directions 1. Let's begin by grabbing a nice large pan. Put your milk into the pan and heat everything over a medium level of heat. Continue heating your milk until it is boiling. 2. Once the milk is boiling we want to turn down the heat and begin to mix in our semolina at a slow but consistent rate. Take care to stir consistently. 3. Now keep stirring for about one to two mins. The milk should still be boiling while stirring and after one to 2 mins you should notice the contents have become thick. 4. Now we want to remove the pan from the heat. 5. Combine your eggs and rose water into the milk taking care to stir continually. Now you can either grab one larger serving dish or multiple dishes. 6. Put some mixture into each dish or into your one large dish. Let the contents cool for a bit and cover the dish(es). Now we want to put the contents into the fridge for at least five hrs (but overnight is ideal). 7. Now grab another pan and pour some water and sugar into it to begin the syrup creation process. 8. Heat the pan over a medium level of heat and continually stir the contents allowing the sugar to dissipate. 20

Layali Libnan

9. Continue cooking and stirring until you find the contents are a brownish golden color. 10. Once the desired color has been achieved remove the pan from its heating source and add the remaining water and stir it in. If your contents get harder do not worry. 11. Put the pan back on its heating source and add the rest of the sugar and get it to dissipate. Now we want to combine some juiced lemon with the mixture and continue applying heat until everything is boiling. 12. Let the mixture boil / simmer for about ten mins. After 10 mins of boiling take the pan away from its heating source. Place a lid over the pan and set it aside to cool. This syrup is good for a month if covered and keep cool. 13. Now before we serve this dish we want to take some whip cream and combine it with some sugar and whip it until it hardens a bit. 14. Take this whipped cream with sugar and place it over the pudding mixture and put some nuts on top of it. 15. The pudding should be diced into squares and covered with some caramel syrup for best taste. 16. Enjoy

21

LEBANESE

Seven Spices

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 7 kcal Carbohydrates 1.2 g Cholesterol 0 mg Fat 0.3 g Protein 0.3 g Sodium 2 mg

Ingredients 1/2 cup ground black pepper 1/2 cup ground cumin 1/2 cup paprika 1/4 cup ground coriander 1/4 cup ground cloves 4 tsps ground nutmeg

4 tsps ground cinnamon 2 tsps ground cardamom

Directions 1. Making this amazing spice is quite easy so let's begin by grabbing a container for storage. 2. Put the following ingredients into the container: cardamom, black pepper, cinnamon, cumin, nutmeg, paprika, clove, and coriander. 3. Make sure to mix the spices together nicely. 4. Cover the container with a good lid so no air can penetrate. 5. Store and enjoy.

22

Lebanese Seven Spices

Lebanese Style Cookies

Prep Time: 2 hrs Total Time: 10 hrs 10 mins Servings per Recipe: 60 Calories 289 kcal Carbohydrates 44.6 g Cholesterol 24 mg Fat 10 g Protein 5.2 g Sodium 67 mg

Ingredients one 1/2 lbs butter 4 cups white sugar one cup water 9 cups semolina flour 8 cups all-purpose flour one 1/2 tbsps quick rise yeast one tsp ground cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground cloves

1/2 tsp ground cardamom 1/2 tsp allspice one tsp ground mahleb 1/4 cup black sesame seeds 1/4 cup rose water 1/4 cup orange flower water one cup warm water

Directions 1. 2. 3. 4. 5.

Let's begin by grabbing a pan and heating it with a low level of heat. Grab some butter and melt it down nicely. Combine some sugar and water with the butter and take care to stir it continually. But make sure that you prevent the mixture from reaching a boiling state. Get everything combined nicely and take it away from its heating source and allow it to cool. 6. Grab a container (possibly a bowl) and put in your flour and the following items: sesame seeds, melted butter, spices, and yeast. 7. Combine the items for about 10 mins by stirring. 8. Let the dough sit about an hour. Make sure you cover your container. 9. Now we need to get three baking dishes and get them ready for some work. 10. Spray each dish with non stick cooking spray. 11. Grab another small container or bowl and mix in your orange flower and rose water. Grab an additional bowl and fill it with some water that is warm. 12. Now we want to move everything to a flat surface that is covered in flour and begin to Lebanese Style Cookies

23

remove approx. one cup of dough from the dough container. 13. You now want to cover your fingers in the warm water and knead the dough for one min. 14. After kneading the dough for a min dunk it into the flower water and continue to knead it. You should notice the dough is nice and soft eventually. 15. Roll the soft dough into a foot long rope like shape that should be about one inch deep. 16. Halve the dough into two pieces and form it into a wreath like shape (basically a circle). 17. Press the ends of each piece together. Take your soon to be cookies and place them on a baking dish. 18. Continue to make cookies like this until you have filled a baking dish. 19. Once the dish is full place it in the fridge over night. The dish should be covered with a towel. 20. After the dough has set for a night get your oven ready for work by bringing it to 350 degrees Fahrenheit or 175 degrees Celsius. 21. Before entering your cookies into the oven let them warm up to room temperature. Once at room temperature and the oven is nice and preheated place the cookies into the oven for about 15 mins. After 15 mins the cookies will be nice and brown. 22. Remove the cookies from the oven. 23. Let cool. Serve. Enjoy.

24

Lebanese

Lemon Salad Dressing

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

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

ground black pepper (your preferred amount)

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

Lebanese Lemon Salad Dressing

25

LEBANESE

Baked Eggplant

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

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

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

Directions 1. Let’s begin by grabbing our eggplants and cutting them up into .5 inch rectangular slices. 2. Take one tsp of salt and season the eggplants. Once the eggplants have been salted let them sit for 20 mins. 3. Take care to remove any liquid which drains off the eggplants with a paper towel. 4. Now let's get our oven ready by turning it to 350 degrees Fahrenheit or 175 degrees Celsius. 5. While our ovens are heating, grab a frying pan or skillet and heat it over a medium level of heat. Put some olive oil in the pan and let it get hot. 6. Combine the meat and onions in the oil and get everything nice and brown. Once everything is brown add the walnuts to the mix and let it cook for about 2 more mins. After two min take the pan away from its heating source. 7. Grab a dish, safe for baking, and place half of the eggplant pieces into it. Now we want to take our meat and layer it over the eggplant. 8. Grab the rest of the eggplant and put it on top of the meat. Now on top of this layer of meat we want to add a layer of the following mixture: tomatoes, potatoes, pepper, and salt. 9. Place the layered items into the oven and let it bake for about one hour. At this point you should find that your eggplant is soft. The food is now ready for consumption. 10. Let everything cool. Plate. Enjoy. 26

Lebanese Baked Eggplant

Tabouli

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

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

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

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

Tabouli

27

LEBANESE

Lemon Lentil Soup

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

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

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

Directions 1. Begin this delicious recipe by getting a cooking pot. Put some olive oil into the pot and heat everything over a medium level of heat. 2. Stir fry the following items: carrots, onion, and celery. We should stir fry the items for five mins until you notice they have become soft. Once soft add some garlic. 3. For about 30 secs continue to fry everything until you notice a pleasant fragrance. 4. Add some water to the mix and the following items: cayenne pepper, lentils, cumin, 2 tbsps of parsley (fresh), black pepper, salt, and coriander. Make sure to continually stir the contents as you add everything to the mix. 5. Cover your new mixture and get it to a simmering point. Take care to stir everything once and a while. 6. Lower the heat and let the contents cook down for about one and a half hours. At this point you should notice you lentils have become soft. 7. Now grab another pan. 8. Combine flour and butter while whisking for 10 mins. The heat level should be medium to 30

Lebanese Lemon Lentil Soup

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

31

LEBANESE

Garlic Sauce

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 191 kcal Carbohydrates 3g Cholesterol 0 mg Fat 20.3 g Protein 0.5 g Sodium 74 mg

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

3 cups olive oil

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

32

Lebanese Garlic Sauce

Turkish

Cookies

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 18 Calories 551 kcal Carbohydrates 61 g Cholesterol 112 mg Fat 32 g Protein 5.7 g Sodium 235 mg

Ingredients 2 cups all-purpose flour 1 cup butter, softened 1 cup confectioners' sugar 1 egg

1 tsp vanilla extract 1/4 cup strawberry preserves

Directions 1. Combine flour, butter or margarine, confectioners' sugar, egg and vanilla in a bowl very thoroughly before making 1.5 inch round doughs from it. 2. Place these on the baking sheet before making some place in the dough and placing jam. 3. Bake this at 350 degrees F for about twelve minutes or until you see that the bottoms are lightly brown.

Turkish Cookies

33

A TURKISH

Inspired Ceviche

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 207 kcal Carbohydrates 9.9 g Cholesterol 129 mg Fat 13 g Protein 16.2 g Sodium 882 mg

Ingredients 1 lemon, halved and seeded 1 head garlic, halved 3 Turkish bay leaves 8 whole black peppercorns 1 tbsp kosher salt, or to taste 1 1/2 pounds peeled and deveined large shrimp (21 to 25 per lb) 2 cups coconut milk 1/2 cup lime juice 2 serrano chile peppers, thinly sliced 1/2 bunch cilantro, chopped

1 red onion, thinly sliced 8 sprigs cilantro, for garnish 1 lime, cut into 8 wedges

Directions 1. Bring a mixture of garlic, salt, squeezed lemon and its juice, bay leaves, water and peppercorns to boil over high heat before adding shrimp and turning the heat off. 2. Let it stand as it is for five minutes. 3. Drain this using a colander before letting it cool down for thirty minutes in baking dish. 4. Add shrimp that is cut in half lengthwise into the mixture of coconut milk, serrano peppers, chopped cilantro, lime juice and onion before refrigerating it for 30 minutes. 5. Garnish with lime wedges and cilantro sprigs before serving.

34

A Turkish Inspired Ceviche

Kisir

(A Turkish Bulgur and Vegetable Salad)

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 216 kcal Carbohydrates 30.4 g Cholesterol 0 mg Fat 9.8 g Protein 5.3 g Sodium 19 mg

Ingredients 1 cup fine bulgur 1 cup boiling water 2 tbsps olive oil 1 onion, finely chopped 2 large tomatoes, finely chopped 1 cucumber, diced 2 green bell peppers, finely chopped 1 red bell peppers, finely chopped 7 green onions, finely chopped

1/2 cup minced fresh parsley 1/2 cup minced fresh mint leaves 1 tsp red pepper flakes, or to taste 2 tbsps olive oil juice of 1 fresh lemon 2 tbsps pomegranate molasses

Directions 1. Let the bulgur stand in boiling water for twenty minutes. 2. In that time, cook onion in hot oil for about five minutes. 3. Mix bulgur, mint, cooked onion, cucumber, green and red bell peppers, chopped tomatoes, green onions, olive oil, pomegranate molasses, parsley, lemon juice and red pepper flakes in a bowl very thoroughly before serving.

Kisir

35

CLASSICAL

Bulgur

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 323 kcal Carbohydrates 53.1 g Cholesterol 0 mg Fat 8.1 g Protein 12.8 g Sodium 511 mg

Ingredients 3 tbsps olive oil 1 onion, minced 1 ripe tomato, cut into small cubes 3 cups beef broth 2 cups bulgur, rinsed salt and ground black pepper, or to taste 1/2 cup cooked green lentils

1/3 cup cooked chickpeas 1 bunch fresh mint, chopped

Directions 1. Cook onion in hot oil for about three minutes before adding tomatoes and cooking it for another two minutes. 2. Add beef broth into this pan before bring all this to boil. 3. Now put bulgur, black pepper and salt into the mixture, and cook all this for five minutes before adding lentils and chickpeas, and cooking all this for another five minutes or until you see that the bulgur is tender. 4. Let it cool down for 30 minutes before adding some mint for the purpose of serving.

36

Classical Bulgur

Tava II

(Turkish Stew)

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 8 Calories 316 kcal Carbohydrates 29 g Cholesterol 59 mg Fat 13.7 g Protein 20.4 g Sodium 823 mg

Ingredients 2 tbsps olive oil, divided 8 boneless chicken thighs, with skin 1 (6 ounce) can tomato paste 1/4 cup water 8 cloves garlic, halved salt and pepper to taste 4 medium potatoes, sliced 4 tomatoes, sliced

1 large onion, sliced 1 cup fresh mushrooms, sliced 8 pepperoncini peppers(optional)

Directions 1. Preheat your oven to 350 degrees F and put some oil over the quiche dish. 2. On top of chicken thighs in a baking dish containing some olive oil; add tomato sauce, pepper, potatoes, pepperoncini, tomatoes, mushrooms and onions before pouring the remaining olive oil over all this. 3. Bake in the preheated oven for about 90 minutes or until you see that the vegetables are tender.

Tava II

37

ISKENDER

Kebabs

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 667 kcal Carbohydrates 48.6 g Cholesterol 144 mg Fat 36.2 g Protein 37.3 g Sodium 886 mg

Ingredients 4 pita bread rounds 1 tbsp olive oil 4 skinless, boneless chicken breast halves - chopped 2 medium onion, chopped 1 clove garlic, minced 1 (10.75 ounce) can tomato puree ground cumin to taste

salt to taste ground black pepper to taste 1/2 cup butter, melted 1 cup Greek yogurt 1/4 cup chopped fresh parsley

Directions 1. Preheat your oven to 350 degrees F and bake pita bread in it for some time before cutting it down into small pieces. 2. Cook garlic, chicken and onion in hot oil for some time before adding tomato puree, pepper, salt and cumin, and cooking it for another ten minutes. 3. On top of pita bread in a serving platter; put chicken mixture and some butter. 4. Garnish with some parsley and yoghurt before you serve it.

40

Iskender Kebabs

Moussaka

(Potato Casserole from the Ottoman Empire)

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 5 Calories 728 kcal Carbohydrates 44.3 g Cholesterol 145 mg Fat 49.4 g Protein 27.8 g Sodium 961 mg

Ingredients 5 tbsps olive oil 1 pound ground beef 1 tsp ground paprika 1 tsp ground cumin 1 tsp salt 1 tsp ground black pepper 4 potatoes, peeled and cut into 1/2-inch cubes

1 (6.5 ounce) can tomato sauce 1 tbsp chopped summer savory (chubritsa) 1 egg, lightly beaten 2/3 cup yogurt

Directions 1. Preheat your oven to 325 degrees F. 2. Cook ground beef in hot oil until you see that it is brown from all sides before adding paprika, pepper, cumin, tomatoes and salt into it, and cooking it for another three minutes. 3. After turning the heat down to low and adding tomato sauce; cook all this for 15 more minutes. 4. Now pour the mixture of egg and yoghurt over this meat mixture in the baking dish. 5. Bake in the preheated oven for about 40 minutes or until the top is golden brown in color.

Moussaka

41

DUKKAH

(Levantine Spice Mix)

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 2 Calories 45 kcal Carbohydrates 2.1 g Cholesterol 0 mg Fat 4g Protein 1.3 g Sodium 75 mg

Ingredients 2/3 cup hazelnuts 1/2 cup sesame seeds 2 tbsps coriander seeds 2 tbsps cumin seeds

2 tbsps freshly ground black pepper 1 tsp flaked sea salt

Directions 1. Remove the skin from hazelnuts by rubbing after baking in a preheated oven at 350 degrees for five minutes. 2. Toast sesame seeds, coriander and cumin seeds separately in a pan until golden brown before placing them in the blender. 3. Blend them one by one, so that the end product is smooth. 4. Add hazelnuts in the blender and blend all the content until you see that everything is finely crushed. 5. Transfer to a bowl and mix it well with spices, and season with salt and pepper according to your taste. 6. Serve. 7. NOTE: Use this spice as topping for any type of toasted bread. Super addictive.

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Dukkah

Fennel

Prep Time: 5 mins

and Coriander Olives

Total Time: 10 mins Servings per Recipe: 8 Calories 94.8 Fat 8.9g Cholesterol 0.0mg Sodium 884.3mg Carbohydrates 4.7g Protein 0.9g

Ingredients 1 lb green olives 6 garlic cloves, sliced 1 tbsp crushed coriander seed 1 tbsp crushed fennel seed 6 fresh thyme sprigs 4 rosemary sprigs

1 orange, zest of 1 orange, juice of olive oil

Directions 1. 2. 3. 4.

In a bowl, add all the ingredients except the olive oil and transfer into a jar. Add enough oil that covers the olives. Cover the jar and shake well. Keep in room temperature for about 6 days.

Fennel and Coriander Olives

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SMOKED

Spanish Potatoes

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 2 Calories 375.8 Fat 7.8g Cholesterol 5.7mg Sodium 181.5mg Carbohydrates 70.8g Protein 7.9g

Ingredients 2 large potatoes, peeled 3 tbsp mayonnaise 1 large garlic clove, crushed 2 tbsp chopped fresh parsley

1/2 tsp Spanish smoked hot paprika

Directions 1. 2. 3. 4.

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In a pan of salted water, cook the potatoes for about 20 minutes. Drain well and keep aside to cool completely, then chop them. In a bowl, mix together the remaining ingredients. Fold in the potatoes and refrigerate for about 30 minutes.

Smoked Spanish Potatoes

Avocado

and Shrimp Tapas

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 4 Calories 733.2 Fat 67.7g Cholesterol 191.4mg Sodium 669.2mg Carbohydrates 17.9g Protein 19.8g

Ingredients 3 large avocados, peeled and pitted 1 lb shrimp, cooked 3 tbsp extra virgin olive oil 1 green onion, chopped finely 1 garlic clove, chopped salt

5 oz. whipping cream, unsweetened 5 tbsp extra virgin olive oil OPTIONAL shredded lettuce

Directions 1. Sprinkle the shrimp with the salt and black pepper. 2. In a skillet, heat the oil and fry briefly. 3. In a bowl, add the avocado, garlic, green onion, whipping cream and olive oil and mash well, then stir in the salt. 4. In the bottom of a cocktail dish, place the shredded lettuce. 5. Top with the shrimp, followed by the avocado mixture.

Avocado and Shrimp Tapas

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MADRID INSPIRED

Seasoned Asparagus

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 4 Calories 326.7 Fat 30.5g Cholesterol 152.0mg Sodium 61.9mg Carbohydrates 11.8g Protein 5.8g

Ingredients 1 (15 oz.) cans white asparagus ( or green) SAUCE 2 large egg yolks, hard-boiled 1 raw egg yolk 1 tsp lemon juice 1 tbsp orange juice 1 pinch salt, and pepper

1/2 C. olive oil 1 egg white 1 orange, sliced 1 lemon, sliced

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

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In a bowl, chop the hard-boiled egg yolks and mix with the raw egg yolk. Add the orange juice, lemon juice, salt and pepper and mix well. Slowly, add the olive oil, beating till well combined. In a bowl, add the egg white and beat till stiff. Fold the egg whites into the sauce. Place the asparagus on a serving dish and top with the sauce. Serve with a toping of the orange and lemon slices.

Madrid Inspired Seasoned Asparagus

Saucy

Red Potatoes

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 1 Calories 184.6 Fat 11.5g Cholesterol 0.0mg Sodium 154.4mg Carbohydrates 19.4g Protein 2.2g

Ingredients SPICY TOMATO SAUCE 1 tbsp olive oil 1 C. chopped onion 2 garlic cloves, minced 1 (14 1/2 oz.) cans diced tomatoes 1/2 tsp crushed red pepper flakes

POTATOES 1/4 C. olive oil 1 lb red potatoes, peeled and cut into 1-inch cubes sea salt

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a small pan, heat the oil on medium heat and sauté the onion and garlic for about 10 minutes. 3. Stir in the red pepper flakes and tomatoes and simmer, covered for about 20 minutes. 4. In a skillet, heat the oil on medium heat and cook, stirring occasionally till golden brown. 5. Transfer the potato slices onto a paper towel lined plate to drain. 6. Transfer the potatoes onto a baking sheet and cook in the oven for about 10 minutes. 7. Serve immediately with a sprinkling of the salt alongside the tomato sauce.

Saucy Red Potatoes

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MASCARPONE

and Figs

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 55.5 Fat 0.2g Cholesterol 0.0mg Sodium 78.2mg Carbohydrates 14.3g Protein 0.5g

Ingredients 3 fresh figs, halved 3 tsp mascarpone cheese 1/2 tbsp agave syrup ( may substitute honey)

1 pinch salt 1 pinch nutmeg (optional)

Directions 1. Place about 1/2 tsp of the cheese over each fig half. 2. Drizzle with the honey evenly and sprinkle with a pinch of salt and nutmeg.

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Mascarpone and Figs

Spanish

Prep Time: 10 mins

Fruit Salad

Total Time: 10 mins Servings per Recipe: 2 Calories 397.4 Fat 13.2g Cholesterol 0.0mg Sodium 34.9mg Carbohydrates 67.6g Protein 8.5g

Ingredients 1 granny smith apple, peeled, diced 2 tbsp lemon juice 2 scallions, chopped 3 -4 tbsp golden raisins 2 medium potatoes, cooked, peeled, chopped

1 celery, chopped 1/3 C. walnuts 8 oz. mayonnaise salt, pepper 2 tbsp cilantro, chopped

Directions 1. In a bowl, toss together the apples and lemon juice. 2. Add the remaining ingredients and mix well. 3. Serve with a sprinkling of the cilantro.

Spanish Fruit Salad

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INCREDIBLE

Tapas

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 10 Calories 236.4 Fat 5.8g Cholesterol 0.0mg Sodium 244.0mg Carbohydrates 40.1g Protein 5.9g

Ingredients 1 lb white flour, sifted 1 tsp easy-blend dried yeast 1 tsp salt 2 tbsps chopped fresh parsley 2 garlic cloves, finely chopped 2 tbsp olive oil vegetable oil ( for frying) FOR THE SALSA 6 hot red chili peppers, seeded and rough chopped

1 onion, rough chopped 2 garlic cloves, quartered 1 inch gingerroot, rough chopped 1 lb tomatoes, rough chopped 2 tbsp olive oil 1 pinch sugar salt & freshly ground black pepper

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

In a bowl, mix together the flour, yeast and salt. Add the garlic, parsley, oil and enough water and mix till a firm dough forms. Place onto lightly floured surface and knead about for 10 minutes. Transfer the dough into a bowl and cover with a cling film. Keep aside for about 1 hour. Meanwhile for salsa, in a food processor, add all the ingredients except the sugar, salt and black pepper and pulse till smooth. 7. In a pan, strain the salsa mixture through a fine sieve. 8. Simmer for about 15 minutes. 9. Make about 40 equal sized balls from the dough. 10. In a deep fryer, heat the vegetable oil and shallow fry the balls for about 4-5 minutes. 11. Transfer the balls onto paper towel lined plate to drain. 12. Serve immediately alongside the salsa. 52

Incredible Tapas

A Mediterranean

Eggplant Tapas

Prep Time: 3 mins Total Time: 40 mins Servings per Recipe: 4 Calories 277.4 Fat 12.1g Cholesterol 0.0mg Sodium 579.6mg Carbohydrates 37.3g Protein 8.4g

Ingredients 3 tbsp extra virgin olive oil 1/2 Spanish onion, diced 1 garlic clove, minced 1 tbsp smoked paprika 2 C. eggplants 1 (15 oz.) cans chickpeas

1 (15 oz.) cans tomatoes with juice 1 C. frozen spinach 1 C. manchego cheese, or feta, crumbled

Directions 1. Set your oven to 375 degrees F before doing anything else and line a baking sheet with foil paper. 2. In a bowl, add the eggplant, 2 tbsp of the oil, salt and black pepper and toss to coat well. 3. Transfer the eggplant into the prepared baking sheet and cook in the oven for about 30 minutes. 4. In a large skillet, heat the remaining oil on medium heat and sauté the onion, garlic and paprika for about 1 minute. 5. Stir in the tomatoes and chickpeas and bring to a boil. 6. Simmer for about 5 minutes. 7. Stir in the eggplant, spinach and cheese and simmer till hated completely.

A Mediterranean Eggplant Tapas

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CARROTS

in Hot Sauce

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 148.2 Fat 10.6g Cholesterol 0.0mg Sodium 87.1mg Carbohydrates 13.1g Protein 1.4g

Ingredients 500 g carrots 3 tbsps olive oil 3 garlic cloves, minced 1 hot pepper 1/2 tsp caraway seed

1 tsp paprika 1 1/2 tbsps vinegar salt and black pepper

Directions 1. Peel the carrots and then slice into rounds. 2. Cook the carrot in lightly salted water till tender enough. 3. Meanwhile for sauce in a grinder, add the garlic, caraway seeds, hot pepper and paprika and some salt and grind till a paste forms. 4. Transfer the sauce into a bowl and add the oil and 1 tbsp of water and mix till well combined. 5. Drain the carrots and return to the pan with sauce on low heat. 6. Cook, covered till the carrots absorb the flavor of the sauce. 7. Stir in vinegar and serve hot.

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Carrots in Hot Sauce

Sesame Seeds Farina Rolls

Prep Time: 1 hr 40 mins Total Time: 2 hrs Servings per Recipe: 1 Calories 88.7 Fat 2.4g Cholesterol 14.1mg Sodium 83.4mg Carbohydrates 13.9g Protein 2.8g

Ingredients 1/4 oz. active dry yeast 1/4 C. warm water, lightly salted 1 1/2 tbsps olive oil 1 C. farina (cream of wheat) 3/4 C. whole wheat flour 1/2 tsp salt

1/2 C. water 2 tbsps sesame seeds, toasted 1 egg, beaten cooking spray

Directions 1. In a bowl, mix together 1/4 C. of salted water and yeast and keep aside for at least 5 minutes. 2. In a large bowl, mix together farina, flour and salt and then add in olive oil. 3. Add the yeast mixture and stir to combine well. 4. Slowly, add 1/2 C. of water, stirring continuously till well a smooth dough forms. 5. With a damp cloth, cover the dough and keep it in warm place for about 1 1/2 hours. 6. Set your oven to 400 degrees F and grease a baking sheet. 7. Just 2 minutes before baking, mix the sesame seeds into the dough. 8. Divide the dough into 15 equal sized balls and arrange onto the prepared baking sheet in a single layer. 9. Coat each ball with the beaten egg and cook in the oven for about 20 minutes.

Sesame Seeds Farina Rolls

55

CHICKPEAS

Soufflé Sandwich

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 8 Calories 292.2 Fat 16.4g Cholesterol 23.2mg Sodium 733.5mg Carbohydrates 27.4g Protein 8.9g

Ingredients For soufflé: 2 C. chickpea flour 4 C. water 1/2 C. sunflower oil 2 -3 tsps salt 1/4 tsp black pepper 1 egg, beaten 1 1/2-2 tsps cumin

To serve: 4 tbsps harissa 2 large French baguettes 1 tbsp cumin

Directions 1. Set your oven to 355 degrees F before doing anything else. 2. For soufflé, in a large blender, add all the ingredients except eggs and pulse till smooth and frothy. 3. Transfer the mixture in an 11x7-inch pyrex dish evenly. 4. Place the beaten egg over the mixture evenly and cook in the oven for about 45 minutes. 5. Remove from the oven and cut into 8 slices. 6. Cut the each baguette in 4 pieces and then split them open. 7. Carefully discard some of the inner bread and arrange the outside shells on a smooth surface. 8. Place about 1/2 tbsp of harissa over the bottom of baguette piece, followed by soufflé slice. 9. Sprinkle with cumin and make a sandwich by covering with the top baguette.

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Chickpeas Soufflé Sandwich

Chicken

& Veggie Stew

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 230.8 Fat 5.1g Cholesterol 35.0mg Sodium 816.1mg Carbohydrates 26.6g Protein 19.9g

Ingredients 3 C. chicken broth 1 chicken bouillon cube 2 C. cooked chicken, chopped 1 medium onion, chopped 2 C. fresh green beans, cut 2 carrots, sliced 1 tsp ground cumin 1 tsp basil 1 garlic clove, minced 2 bay leaves

1/2 tsp dried parsley salt pepper 2 medium tomatoes, chopped 2 small zucchini, sliced 1 (16 oz.) can garbanzo beans, drained 1/4 tsp ground red pepper

Directions 1. In a large pan, add the chicken, carrots, green beans, onion, garlic, parsley, basil, cumin, bay leaves, salt, black pepper, bouillon cube and broth and bring to a boil. 2. Reduce the heat and simmer, covered for about 8 minutes. 3. Stir in the zucchini and tomatoes and cook for some time. 4. Stir in the beans and red pepper and cook till heated completely. 5. This stew will be great over a bowl of hot couscous.

Chicken & Veggie Stew

57

SEMOLINA

with Honey

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 258.5 Fat 9.0g Cholesterol 22.9mg Sodium 2.0mg Carbohydrates 39.0g Protein 5.4g

Ingredients 1 C. of ground semolina 3 tbsps unsalted butter 2 tbsps of natural set honey ground cinnamon

silver dragees paper tea roses

Directions 1. In a pan, add the semolina on medium-high heat and cook, shaking the pan till toasted completely. 2. Transfer into a bowl and keep aside. 3. In the same pan, melt the butter and remove from heat and immediately stir the honey to combine well. 4. Place the semolina in the pan and stir to combine. 5. Transfer the Semolina mixture into a serving plate and sprinkle with cinnamon. 6. Serve with a garnishing of paper tea roses and silver dredges.

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Semolina with Honey

Sweet & Spicy Carrots

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 189.8 Fat 7.7g Cholesterol 0.0mg Sodium 505.7mg Carbohydrates 30.2g Protein 3.1g

Ingredients 2 1/2 lbs carrots, peeled and sliced 1/2 tsp hot sauce 2 tbsps light olive oil 3 garlic cloves, sliced thinly 1 lemon, juice of 2 tsps cumin seeds

1/2 tsp sugar 1/2 tsp salt 2 tbsps mint, finely chopped

Directions 1. 2. 3. 4. 5.

In a steamer basket, steam the carrots for about 5 minutes. Drain well, reserving about 5 tbsps of the cooking liquid. Meanwhile heat a dry skillet and toast the cumin seeds till fragrant. In a large pan, heat the oil and sauté the garlic for about 1 minute. Stir in carrots, sugar, cumin seeds, salt, lemon juice, hot sauce and reserved cooking liquid on medium-low heat. 6. Cover partially and simmer for about 10 minutes. 7. Stir in the mint and serve immediately.

Sweet & Spicy Carrots

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LEMONY

Cookies

Prep Time: 30 mins Total Time: 58 mins Servings per Recipe: 1 Calories 105.1 Fat 4.1g Cholesterol 18.6mg Sodium 17.8mg Carbohydrates 14.6g Protein 2.2g

Ingredients 1 kg plain flour 6 eggs 250 g granulated sugar 2 tsps baking powder

1/4 liter sunflower oil Lemon Version 4 lemons, zest of, finely grated

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

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Line a cookie sheet with aluminum foil. In a large bowl, add the oil and 6 eggs and beat well. Add the lemon zest and baking powder and mix well. Slowly, add the flour, beating continuously till a dough forms. Place the dough onto a lightly floured surface and roll to 0.20-inch thickness. With a cookie cutter, cut the desired size cookies and coat the top with the beaten egg. Arrange the cookies onto prepared cookie sheet in a single layer. Cook in the oven for about 25-28 minutes.

Lemony Cookies

Mini

Almond Treat in Sugar Syrup

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 1 Calories 127.4 Fat 5.0g Cholesterol 14.1mg Sodium 5.7mg Carbohydrates 19.2g Protein 2.5g

Ingredients 3 C. ground almonds 1 C. granulated sugar 4 limes, zest of, finely grated 3 small medium eggs 3 tbsps cornflour To decorate

2 C. of light sugar syrup 2 1/2 C. icing sugar

Directions 1. Set your oven to 340 degrees F before doing anything else and arrange the rack in the middle shelf of the oven. 2. In a large bowl, add sugar, almonds, eggs and lime zest and mix till a soft dough forms. 3. Dust a smooth surface with corn flour. 4. Divide the dough into 4 portions and roll on a floured surface into a sausage shape. 5. Cut the each sausage into 1 1/4-inch diamond shape pieces. 6. Cook in the oven till set and pale in color. 7. Meanwhile for sugar syrup, in a pan, cook 1 C. of sugar, 2 C. of water and half of a lime for about 10 minutes. 8. Remove from heat and cool slightly. 9. In a shallow dish, place icing sugar. 10. Remove the cookies from the oven and let them cool slightly. 11. Dip the each diamond, one by one in the syrup and hold with a fork to discard excess syrup. 12. Then roll the diamond in icing sugar and keep aside. 13. After 5 minutes again roll everything in icing sugar.

Mini Almond Treat in Sugar Syrup

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LEMONY

Roasted Chicken

Prep Time: 20 mins Total Time: 2 hrs Servings per Recipe: 4 Calories 562.1 Fat 43.5g Cholesterol 183.3mg Sodium 2767.6mg Carbohydrates 3.3g Protein 38.1g

Ingredients 1 (3-4 lb) roasting chicken 2 lemons, halved 2 large garlic cloves, minced 3 tbsps unsalted butter 1 tbsp seasoning, mixed 1 1/2 tbsps coarse salt coarse salt

fresh ground pepper olive oil 3-4 sprigs thyme

Directions 1. Set your oven to 450 degrees F before doing anything else and arrange a rack in a roasting pan. 2. In a mortar with pestle, mash the garlic with salt. 3. In a bowl, mix together the garlic paste, butter and spices. 4. With your fingers, loosen the skin under the breast and thighs. 5. With your fingers rub the butter mixture under the skin evenly and drizzle with the lemon juice. 6. Sprinkle the cavity and outer skin of the chicken with salt and black pepper. 7. Stuff the cavity of the chicken with thyme sprigs and 4 lemon halves. 8. Arrange the chicken into prepared roasting pan, breast side down. 9. Cook in the oven for about 15 minutes. 10. Remove the roasting pan from the oven and place the chicken breast side up. 11. Now, reduce the temperature of oven to 350 degrees F. 12. Cook in the oven for about 90 minutes, basting with water and olive oil occasionally. 13. If chicken becomes brown too soon then cover with a foil for about 60-75 minutes and then remove before last 15 minutes of cooking. 64

Lemony Roasted Chicken

Eggplant

Salad (‫)راضخ ةطلس‬

Prep Time: 10 mins Total Time: 12 hrs 10 mins Servings per Recipe: 10 Calories 114 kcal Fat 10.3 g Cholesterol 10 mg Sodium 183 mg Carbohydrates 5.2 g Protein 0.7 g

Ingredients 8 tomatoes, medium size 8 baby eggplants 12 peeled garlic cloves, halved, fresh or marinated 3 Tbsp cumin powder 1 tsp salt 1 tsp pepper

1/2 tsp red chili pepper 2 Tbsp minced parsley 1/4 C. extra virgin olive oil 1 Tbsp white vinegar 2 Tbsp lemon juice

Directions 1. Cook eggplants in boiling water for a few minutes and cut off its stem before creating an opening in the eggplant and tomatoes. 2. Crush garlic with all the spices and combine it with oil, lemon juice, parsley and vinegar before filling the vegetables with it and pouring the remaining filling on top. 3. Refrigerate for at least 12 hours before eating.

Eggplant Salad

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COUSCOUS

and Tomatoes (‫)سكسكلا‬

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 528 kcal Fat 29.3 g Cholesterol 4.1 g Sodium 0 mg Carbohydrates 455 mg Protein 5.4 g

Ingredients 1 1/4 C. vegetable broth 1 1/4 C. water 2 C. pearl (Israeli) couscous 1 pinch salt 1 pinch ground black pepper 5 tbsps olive oil, divided 1/2 C. pine nuts 4 cloves garlic, minced

1 shallot, minced 1/2 C. sliced black olives 1/3 C. sun-dried tomatoes packed in oil, drained and diced 1 C. vegetable broth 1/4 C. diced fresh flat-leaf parsley

Directions 1. Stir couscous in a boiling mixture of vegetable broth, salt, pepper and water before cooking on low heat for 8 minutes. 2. Cook pine nuts in hot olive oil for one minute and in another pan, cook garlic and shallot in hot olive oil for 2 minutes before stirring olives and sun-dried tomatoes, and cooking for 3 minutes. 3. Now stir in vegetable broth and cook on low heat for 10 minutes before mixing it with the sauce and topping everything with some parsley and more pine nuts in a serving bowl. 4. Enjoy.

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Couscous and Tomatoes

Okra

Stew (‫)ةيماب‬

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 262 kcal Fat 8.3 g Cholesterol 5.8 g Sodium 827 mg Carbohydrates 22.6 mg Protein 21.5 g

Ingredients 8 large cubes of lamb or beef 1 medium onion, peeled 1 tsp Salt 2 Tbsp Cooking Oil 6 cloves of garlic, crushed and diced

3 medium ripened tomatoes 3 C. frozen bamya (okra)

Directions 1. Bring a mixture of meat cubes, onion and water to boil before stirring in salt and cooking on low heat for 20 minutes. 2. Slice meat cubes into smaller pieces. 3. Cook garlic in hot oil for a minute and stir in sliced tomatoes before cooking it for 5 more minutes and stirring in okra and meat. 4. Cook everything for three more minutes and stir in broth before bringing all this to a boil and cooking on low heat for 25 minutes. 5. Serve 

Okra Stew

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KOFTA

(Beef Kebabs) (‫)هتفك‬

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 231 kcal Fat 14.8 g Cholesterol 5.8 g Sodium 122 mg Carbohydrates 15 mg Protein 20.5 g

Ingredients 1 lb ground beef 1 onion, diced 1 egg yolk 2 tbsp diced fresh oregano

salt and pepper to taste 1 bamboo skewers, soaked in water for 20 minutes

Directions 1. Form a ball made from a mixture of ground beef, egg yolk, pepper, oregano, onion and salt on a skewer before rolling it over an oiled coated surface and making two sausage-like shapes out of it. 2. Cook on a preheated grill for about 10 minutes. 3. Serve.

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Kofta

Almond,

Raisin, Pine Nut Pastry(‫)تانجعملا زوللا‬

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 605 kcal Fat 32.7g Cholesterol 12mg Sodium 237mg Carbohydrates 67.2g Protein 12.4g

Ingredients 1 (17.25 oz.) package frozen puff pastry, thawed 5 C. milk 1 C. white sugar 1/4 C. raisins 1/4 C. slivered almonds 1/4 C. pine nuts

1/4 C. diced pistachio nuts 1/4 C. sweetened, flaked coconut

Directions 1. 2. 3. 4.

Set your oven at 400 degrees before doing anything else. Put rolled out puff pastry on a baking sheet. Bake in the preheated oven for about 15 minutes or until golden brown. Break it into pieces and combine it with a mixture of raisins, almonds, coconut, pine nuts and pistachios before pouring it into a casserole dish. 5. Now pour a boiling mixture of milk, sugar and vanilla over it. 6. Bake in the preheated oven for about 15 minutes and broil for 2 minutes before letting it cool down for 5 minutes. 7. Serve.

Almond, Raisin, Pine Nut Pastry

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FETA

Omelet (‫)نبجلا ةجع‬

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 243 kcal Fat 19.8g Cholesterol 385mg Sodium 300mg Carbohydrates 1.8g Protein 14.7g

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

1 tsp milk 1 tbsp vegetable oil

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

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Feta Omelet

Cauliflower

(‫)طيبنرق‬

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

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

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

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

Cauliflower

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BEEF STEW

(‫)رقبلا ةدبز‬

Prep Time: 10 mins Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 394 kcal Fat 24.9g Cholesterol 78mg Sodium 770mg Carbohydrates 21.8g Protein 21.3g

Ingredients 1 lb cubed beef stew meat 2 tbsp butter 1 tbsp canola oil 4 onions, very thinly sliced 2 cubes chicken bouillon

1 bay leaf salt and ground black pepper to taste 1 1/2 C. water, or as needed

Directions 1. Cook a mixture of canola, beef and butter for five minutes, and stir in onions, pepper, chicken bouillon, bay leaf, water and salt before cooking it over low heat for 2 hours. 2. Serve.

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Beef Stew

Moroccan

Shabbat Fish

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 278 kcal Carbohydrates 5.9 g Cholesterol 62 mg Fat 12 g Protein 35.9 g Sodium 303 mg

Ingredients 1 red bell pepper, cut into thin strips 3 tomatoes, sliced 6 (6 ounce) tilapia fillets 2 tbsps paprika 1 tbsp chicken bouillon granules 1 tsp cayenne pepper salt and pepper to taste

1/4 C. olive oil 1 C. water 1/4 C. chopped fresh parsley

Directions 1. Set your oven at 200 degrees F before doing anything else. 2. Put red peppers and sliced tomatoes in the baking dish and add tilapia fillets on top of it. 3. Add mixture of paprika, cayenne, salt, pepper, chicken bouillon, olive oil and water over fish in the baking dish. 4. Bake this for one full hour in the preheated oven after covering the baking dish with aluminum foil

Moroccan Shabbat Fish

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MOROCCAN

Ksra (Flatbread)

Prep Time: 2 hrs Total Time: 2 hrs 20 mins Servings per Recipe: 2 Calories 278 kcal Carbohydrates 5.9 g Cholesterol 62 mg Fat 12 g Protein 35.9 g Sodium 303 mg

Ingredients 7/8 C. water 2 1/4 C. bread flour 3/4 C. semolina flour 1 tsp anise seed 1 1/2 tsps salt 1/2 tsp white sugar

2 tsps active dry yeast 1 tbsp olive oil 1 tbsp sesame seeds(optional)

Directions 1. Put all the ingredients of the into a bread machine by following the order that has been recommended by its manufacture. 2. Start the machine after selecting the dough cycle. 3. When it is done, cut this into two parts before shaping some balls out of it. 4. Flatten these balls out and place them on a baking dish that is lightly floured. 5. Now let it stand as it is for about 30 minutes while covered. 6. Set the heat of your oven to 400 degrees F and brush each and every loaf with some olive oil and sesame seeds. 7. Bake this for about 25 minutes in the oven or until you see that it is golden brown.

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Moroccan Ksra

Fava Bean

Breakfast Spread

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 101 kcal Carbohydrates 13.6 g Cholesterol 0 mg Fat 3.7 g Protein 4.6 g Sodium 322 mg

Ingredients 1 (15 ounce) can fava beans 1 1/2 tbsps olive oil 1 large onion, chopped 1 large tomato, diced 1 tsp ground cumin 1/4 C. chopped fresh parsley 1/4 C. fresh lemon juice

salt and pepper to taste ground red pepper, to taste

Directions 1. Bring beans to boil and then add onion, olive oil, parsley, salt, red pepper, cumin, tomato and pepper into it. 2. Boil the mixture again and cook it for another 5 minutes at medium heat. 3. Serve it with grilled pita

Fava Bean Breakfast Spread

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MOROCCAN

Peanut Stew

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 731 kcal Carbohydrates 44.9 g Cholesterol 70 mg Fat 43.8 g Protein 45.5 g Sodium 1470 mg

Ingredients 2 tbsps peanut oil 1 red onion, chopped 2 cloves garlic, minced 2 tbsps chopped fresh ginger 1 pound chicken, cut into chunks (optional) 1 tbsp crushed red pepper, or to taste salt and ground black pepper to taste

5 C. chicken stock 3 small sweet potatoes, cut into chunks 1 (16 ounce) can chopped tomatoes, with liquid 1/4 pound collard greens, roughly chopped 1 C. chunky peanut butter

Directions 1. Cook ginger, onion and garlic in hot peanut oil at medium heat for 5 minutes and then add chicken and cook until brown. 2. Add some red pepper, pepper and salt according to your taste and then add chicken stock and some sweet potatoes into it and cook it for another 15 minutes before serving.

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Moroccan Peanut Stew

Moroccan

Yam Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 345 kcal Carbohydrates 62.2 g Cholesterol 0 mg Fat 6.9 g Protein 11.5 g Sodium 822 mg

Ingredients 1 tsp vegetable oil 1 small onion, chopped 1 large sweet potato, peeled and diced 1 clove garlic, minced 4 C. chicken broth 1 tsp dried thyme 1/2 tsp ground cumin

1 C. chunky salsa 1 (15.5 ounce) can garbanzo beans, drained 1 C. diced zucchini 1/2 C. cooked rice 2 tbsps creamy peanut butter

Directions 1. Cook sweet potato, garlic and onion in hot oil and then add chicken broth, cumin and thyme. 2. Cook it for 15 minutes and then add garbanzo beans, salsa and zucchini into it and cook for another 15 minutes at low heat. 3. Now add cooked rice and peanut butter into it and mix it until peanut butter has dissolved. 4. Serve with pita chips and salad.

Moroccan Yam Soup

81

MOROCCAN

Vegetable Curry

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 330 kcal Carbohydrates 39 g Cholesterol 0 mg Fat 18 g Protein 8g Sodium 874 mg

Ingredients 1 sweet potato, peeled and cubed 1 medium eggplant, cubed 1 green bell pepper, chopped 1 red bell pepper, chopped 2 carrots, chopped 1 onion, chopped 6 tbsps olive oil 3 cloves garlic, minced 1 tsp ground turmeric 1 tbsp curry powder

1 tsp ground cinnamon 3/4 tbsp sea salt 3/4 tsp cayenne pepper 1 (15 ounce) can garbanzo beans, drained 1/4 C. blanched almonds 1 zucchini, sliced 2 tbsps raisins 1 C. orange juice 10 ounces spinach

Directions 1. Sauté sweet potato, carrots, eggplant, onion and pepper in three tbsps of oil for about 5 minutes. 2. In another pan sauté garlic, curry powder, cinnamon, turmeric salt and pepper in 3 tbsps olive oil for about 3 minutes. 3. Now add garlic, some spice, garbanzo beans, zucchini, orange juice and almonds into the pan with all the vegetables and cook it for 20 minutes. 4. In the end, add spinach and cook it for 5 minutes approximately. 5. Serve.

82

Moroccan Vegetable Curry

Ras el Hanout

(Mediterranean Spice Mix from North Africa)

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 12 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 ground nutmeg 1/4 tsp ground cloves

Directions 1. Combine salt, turmeric, cinnamon, black pepper, ginger, white pepper, coriander, cayenne pepper, cumin, allspice, nutmeg, 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. Use it to season anything! 

Ras el Hanout

83

HARISSA

(North African Spice Mix)

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

Ingredients 6 ounces 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. Put the chilies, ground coriander, cumin, garlic, salt mint and cilantro in a blender and if the mixture is too try dry then add some olive for smoothness. 2. Store this in a refrigerator by putting some oil over it and every time you use it, do remember to brush the its top surface with some oil.

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Harissa

Lahma

Bil Basal (Beef in Rich Onion Sauce)

Prep Time: 10 mins Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 394 kcal Carbohydrates 21.8 g Cholesterol 78 mg Fat 24.9 g Protein 21.3 g Sodium 770 mg

Ingredients 1 pound cubed beef stew meat 2 tbsps butter 1 tbsp canola oil 4 onions, very thinly sliced 2 cubes chicken bouillon

1 bay leaf salt and ground black pepper to taste 1 1/2 C. water, or as needed

Directions 1. Cook the mixture of beef, canola and butter over a medium heat for about 5 minutes while stirring continuously. 2. Now add onion, bay leaf, pepper, chicken bouillon and some salt into the beef, and cook it for about 2 hours to make sure that the beef is tender and the onions have turned into a thick sauce. 3. Enjoy.

Lahma Bil Basal

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