Real Mediterranean Cooking: An Easy Mediterranean Cookbook Filled with Authentic Mediterranean Recipes [2 ed.] 1701096730, 9781701096738

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Real Mediterranean Cooking An Easy Mediterranean Cookbook Filled with Authentic Mediterranean Recipes

By BookSumo Press All rights reserved

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Table of Contents

Mediterranean Dressing 7 Greek Style Dressing 10 Homemade Balsamic Dressing 11 Greek Style Baklava I 12 Greek Moussaka I 14 Soup of Carrots and Lentils 16 Feta, Chicken, and Rosemary 17 White Sauce 20 Dolmas 21 Greek Style Shrimp 22 Classical Hummus I 23 Moroccan Tagine 24 Moroccan Chicken 25 Moroccan Inspired Yam Stew 26 Moroccan Tagine II 27 Moroccan Chickpea Stew 30 Moroccan Potato Bean Soup 31 Quick Moroccan Couscous 32 Moroccan Meat Pie 33 Moroccan Peach Roasted Chicken  34 Spanish Moroccan Fish 35 Sweet and Nutty Moroccan Couscous 36 Balsamic Gazpacho 37 Avocado and Garlic Gazpacho 40

Gazpacho from Spain 41 Paella I 42 Bacalao Vizcaina 44 Ceviche 45 Paella II 46 Paella III 47 Chicken in Orange Sauce 50 Hot Chili & Garlic Paste 51 Spicy & Tangy Tomatoes 52 Three Layered Cheesy Lamb & Spinach Pie 53 Garlicky Spice Paste 55 Lemony Zucchini 56 Honey Glazed Parsnips 57 Veggie Scrambled Eggs 60 Couscous with Chickpeas & Vegetables 61 Red Beans & Veggie Stew 62 Beef & Hominy Stew 63 Chickpea & Egg Pie 64 Veggie Stew with Couscous 65 Meat Filled Pastries 66 Eggs with Veggies 67 Algerian Cucumber Salad 70 Lemony Semolina Cake 71 Spiced Green Beans 73 Jam Sandwich Cookies 74 Almond Balls 75

Carrots in Hot Sauce 76 Turkish Fish Stew 77 Haydari 80 Tava I 81 Dondurma 82 Breakfast Eggs in Turkey 83 A Turkish Soup of Red Lentils 84 Classical Turkish Greens 85 Manti 86 Turkish Cookies 87 A Turkish Ceviche 90 Kisir 91 Classical Bulgur 92 Tava II 93

Mediterranean Dressing

Prep Time: 5 mins Total Time: 5 hrs 5 mins Servings per Recipe: 12 Calories 167 kcal Fat 16.5 g Carbohydrates 4g Protein 2.1 g Cholesterol < 1 mg Sodium < 347 mg

Ingredients 2/3 C. olive oil 1/3 C. fresh lemon juice 1/3 C. tahini 1 tbsp nutritional yeast 1/4 C. tamari 1 tbsp honey 1/2 tsp dried oregano

1 tbsp mayonnaise salt and pepper to taste

Directions 1. Process the following with a food processor until smooth: pepper, olive oil, salt, lemon juice, mayo, tahini, oregano, yeast, honey, and tamari. 2. Place the contents in a jar or bowl with a seal or a covering of plastic and place everything in the fridge for 5 hrs. 3. Enjoy.

Mediterranean Dressing

7

GREEK STYLE

Dressing

Prep Time: 10 mins Total Time: 2 hrs 40 mins Servings per Recipe: 6 Calories 533 kcal Fat 58.5 g Carbohydrates 2.6g Protein < 1.5 g Cholesterol 30 mg Sodium 515 mg

Ingredients 2 C. mayonnaise 4 anchovy fillets, minced 1 green onion, diced 2 tsps diced fresh parsley 2 tsps diced fresh chives

1 tbsp tarragon vinegar 1 tsp diced fresh tarragon

Directions 1. Get a bowl, whisk: tarragon, mayo, vinegar, anchovy, chives, parsley, and onions. 2. Place a covering of plastic over the bowl, and place the dressing in the fridge for 2 hrs. 3. Enjoy.

10

Greek Style Dressing

Homemade

Balsamic Dressing

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 3 Calories 129 kcal Fat 13.5 g Carbohydrates 1.7g Protein < 0.1 g Cholesterol < 0 mg Sodium 196 mg

Ingredients 3 tbsps extra virgin olive oil 2 tbsps balsamic vinegar 1/2 tsp dried oregano

salt and pepper to taste

Directions 1. Combine the following in a small bowl: pepper, olive oil, oregano, and balsamic. 2. Enjoy at room temp.

Homemade Balsamic Dressing

11

GREEK STYLE

Baklava I

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

Ingredients 8 oz. finely chopped pistachio nuts 8 oz. finely chopped hazelnuts 2 tsps ground cinnamon 1/2 tsp ground cloves 1/2 C. white sugar 2 C. unsalted butter, melted 1 1/2 (16 oz.) packages frozen phyllo pastry, thawed 1/4 C. whole cloves (optional)

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

Directions 1. Get a jellyroll pan and coat it with butter then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: half a C. of sugar, pistachios, half a tsp of cloves, 2 tsps cinnamon, and hazelnuts. 3. Now place a piece of pastry into the pan and coat it with some butter, add another layer, and more butter. Keep layering until have you have put 8 pieces on top of each other. 4. Now add a layer of hazelnut mix. Put three more pieces of phyllo with butter in between. Then add more nuts. Keep going until you have no more hazelnut mix. Now finally add 8 more pieces of pastry and coat everything with more butter. 5. Cut the layers into strips and then further cut everything into triangles. Now add a clove to each one and then top the entire mix with butter. 6. Cook the layers for 75 mins in the oven. 7. At the same time get the following boiling: a quarter of a tsp of ground cloves, sugar (3 C.), 1 tsp 12

Greek Style Baklava I

cinnamon, honey, and water. 8. Once everything is boiling set the heat to low and let the contents gently simmer for 20 mins. 9. Shut the heat and let the mix cool. 10. Top your baklava with the sauce. Now take out the cloves and discard them. 11. Let everything cool before plating. 12. Enjoy.

13

GREEK

Moussaka I

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

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

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

Directions 1. 2. 3. 4. 5. 6. 7. 14

On a working surface, layered with paper towels, lay out all your pieces of eggplant. Top the eggplants with salt and let them sit for 40 mins. Now sear the veggies in olive oil then place them on some new paper towels. Top your beef with pepper and salt and then fry it in butter with the garlic and onions. Once the beef is fully done add in: parsley, wine, cinnamon, tomato sauce, herbs, and nutmeg. Let this all cook for 23 mins. Let the mix cool off then add in the whisked eggs. Greek Moussaka I

8. Get a casserole dish and coat it with nonstick spray then set your oven to 350 degrees before doing anything else. 9. Now get another pot and begin to heat your milk. 10. In a separate pan mix flour and butter together until smooth and set the heat to low. 11. Add in your milk slowly while stirring. 12. Continue heating and stirring until everything is thick. 13. Now add in the white pepper and some salt. 14. Place most of your eggplant in the dish and top the eggplants with: the veggies, the meat, half of your parmesan, more eggplant, and the rest of the cheese. 15. Cover everything with the milk sauce and then some nutmeg. 16. Cook the layers for 60 mins in the oven. 17. Then let the dish sit for 10 mins before serving. 18. Enjoy.

15

SOUP OF

Carrots and Lentils

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

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

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

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

16

Soup of Carrots and Lentils

Feta, Chicken,

and Rosemary (Greek Style Kebabs)

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

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

1 lb. skinless, boneless chicken breast halves cut into 1 inch pieces 1 large red onion, cut into wedges 1 large green bell pepper, cut into 1 1/2 inch pieces

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

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

Feta, Chicken, and Rosemary

17

WHITE SAUCE

(Tzatziki)

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

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

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

Directions 1. 2. 3. 4.

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

20

White Sauce

Dolmas

(Stuffed Grape Leaves)

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

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

3/4 C. fresh lemon juice, divided 60 grape leaves, drained and rinsed hot water as needed 1 C. olive oil

Directions 1. Stir fry the following for 7 mins: onions, rice, and dill. 2. Now add in half of the broth and cook the mix for 17 mins with low level heat and a gentle boil. 3. Add in half of the lemon juice and shut the heat. 4. Layer 1 tsp of rice mix into the center of one grape leaf. 5. Now roll this leaf into the shape of a burrito. 6. Continue for all of your rice mix and then place all of the rolls into a big pot. 7. Top everything in the pot with olive oil, broth, and lemon juice. 8. Now place a lid on the pot and cook the mix for 65 mins with a low level of heat. 9. You want to avoid boiling this mix. 10. Shut the heat and let the rolls sit for 40 mins before layering them in a casserole dish to serve. 11. Enjoy.

Dolmas

21

GREEK STYLE

Shrimp

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

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

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

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

22

Greek Style Shrimp

Classical

Hummus I

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

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

1 tbsp olive oil 1 pinch paprika 1 tsp minced fresh parsley

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

Classical Hummus I

23

MOROCCAN

Tagine

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

Ingredients 1 tbsp olive oil 2 skinless, boneless chicken breast halves - cut into chunks 1/2 onion, chopped 3 cloves garlic, minced 1 small butternut squash, peeled and chopped 1 (15.5 ounce) can garbanzo beans, drained and rinsed 1 carrot, peeled and chopped 1 (14.5 ounce) can diced tomatoes with juice

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

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

24

Moroccan Tagine

Moroccan

Chicken

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

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

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

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

Moroccan Chicken

25

MOROCCAN INSPIRED

Yam Stew

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 379 kcal Carbohydrates 46.8 g Cholesterol 0 mg Fat 19.6 g Protein 9.6 g Sodium 447 mg

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

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

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

26

Moroccan Inspired Yam Stew

Moroccan Tagine II

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

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

salt to taste 1 tsp ground black pepper 4 pears - peeled, cored and cut into 1 1/2 inch chunks 1/2 C. golden raisins 1/2 C. blanched slivered almonds

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

Moroccan Tagine II

27

MOROCCAN

Chickpea Stew

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

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

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

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

30

Moroccan Chickpea Stew

Moroccan

Potato Bean Soup

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

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

1/2 tsp cayenne pepper(optional) 2 tsps curry powder 2 tbsps soy sauce 1/2 C. whole milk 1/2 C. half-and-half 1/2 C. dry potato flakes 1/4 C. chopped green onions

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

Moroccan Potato Bean Soup

31

QUICK

Moroccan Couscous

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

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

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

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

32

Quick Moroccan Couscous

Moroccan

Meat Pie

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

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

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

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

Moroccan Meat Pie

33

MOROCCAN

Peach Roasted Chicken

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

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

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

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

34

Moroccan Peach Roasted Chicken 

Spanish

Moroccan Fish

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

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

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

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

Spanish Moroccan Fish

35

SWEET

and Nutty Moroccan Couscous

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

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

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

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

36

Sweet and Nutty Moroccan Couscous

Balsamic

Gazpacho

Prep Time: 25 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 58 kcal Fat 2g Carbohydrates 10.9g Protein 2g Cholesterol 0 mg Sodium 330 mg

Ingredients 6 medium ripe tomatoes, diced 2 cucumbers, peeled and finely chopped 1 onion, diced 1 green bell pepper, diced jalapeno pepper, seeded and diced 1 large lemon, juiced

1 tbsp balsamic vinegar 2 tsps olive oil 1 tsp kosher salt 1/2 tsp ground black pepper 1/4 C. chopped fresh dill

Directions 1. Get a bowl, combine: jalapeno, tomatoes, bell peppers, cucumber, and onions. 2. Stir the mix then add in the pepper, lemon juice, salt, balsamic and olive oil. 3. Stir the mix again then add half of the mix to the bowl of a food processor and puree it then combine in the rest of the gazpacho and puree it as well. 4. Enjoy.

Balsamic Gazpacho

37

AVOCADO

and Garlic Gazpacho

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 155 kcal Fat 7.9 g Carbohydrates 19.4g Protein 4g Cholesterol 0 mg Sodium 248 mg

Ingredients 2 C. shredded zucchini 1 onion, coarsely chopped 1 avocado - peeled, pitted, and coarsely chopped 1/2 C. canned garbanzo beans, drained 1/4 C. apple cider vinegar 1 jalapeno pepper, seeded and diced

2 tsps lemon juice 1 clove garlic, smashed 1/4 tsp salt, or more to taste 1/4 tsp ground black pepper, or more to taste

Directions 1. Get a bowl, combine: black pepper, zucchini, salt, onion, garlic, avocado, garbanzo, lemon juice, apple cider, and jalapenos. 2. Stir the mix then place a covering of plastic on the bowl. 3. Put everything in the fridge for 60 mins. 4. Enjoy.

40

Avocado and Garlic Gazpacho

Gazpacho

from Spain

Prep Time: 30 mins Total Time: 4 hrs 30 mins Servings per Recipe: 10 Calories 140 kcal Fat 3.3 g Carbohydrates 23.1g Protein 6.7 g Cholesterol 0 mg Sodium 709 mg

Ingredients 1 cucumber, peeled and diced 1 green bell pepper, diced 5 green onions, chopped 2 cloves garlic, diced 3 tomatoes, diced 2 stalks celery, diced 2 1/2 C. navy beans, rinsed and drained 2 tbsps olive oil 6 tbsps red wine vinegar

1 (46 fluid oz.) can tomato juice 1 tsp ground cumin 1 tbsp diced fresh parsley 1 tbsp diced fresh basil 1/2 tbsp diced fresh oregano 1/4 tsp salt

Directions 1. Get a bowl, combine: tomato juice, salt, cumin, oregano, basil, parsley, cucumber, vinegar, bell peppers, olive oil, green onions, navy beans, garlic, celery, and tomatoes. 2. Stir the mix then place a covering of plastic on the bowl. 3. Put everything in the fridge 5 hrs. 4. Enjoy.

Gazpacho from Spain

41

PAELLA I Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 736 kcal Fat 35.1 g Carbohydrates 45.7g Protein 55.7 g Cholesterol 1202 mg Sodium 1204 mg

Ingredients 2 tbsps olive oil 1 tbsp paprika 2 tsps dried oregano salt and black pepper to taste 2 lbs skinless, boneless chicken breasts, cut into 2 inch pieces 2 tbsps olive oil, divided 3 cloves garlic, crushed 1 tsp crushed red pepper flakes 2 C. uncooked short-grain white rice 1 pinch saffron threads 1 bay leaf

1/2 bunch Italian flat leaf parsley, diced 1 quart chicken stock 2 lemons, zested 2 tbsps olive oil 1 Spanish onion, diced 1 red bell pepper, coarsely diced 1 lb chorizo sausage, casings removed and crumbled 1 lb shrimp, peeled and deveined

Directions 1. 2. 3. 4. 5. 6. 7. 8. 42

Get a bowl, combine: pepper, 1 tbsp olive oil, salt, paprika, and oregano. Now add in your pieces of chicken and stir the meat to evenly coat it with the spice mix. Place a covering of plastic around the bowl and put everything in the fridge. Now in a big skillet add in 2 tbsp of olive oil. Add in the rice, pepper flakes, and garlic. Toast the contents for 4 mins then add: lemon zest, saffron, chicken stock, bay leaf, and parsley. Get the mix boiling, place a lid on the pan, and cook the contents with a low heat for 22 mins. At the same time begin to stir fry your onions and chicken in 2 tbsps of olive oil for 7 mins. Paella I

9. Now add in the sausage and bell pepper and cook them for 7 mins as well. 10. Now add the shrimp and cook them until they are done. 11. Top your rice with the meat mix and serve. 12. Enjoy. 13. NOTE: Paella is a truly authentic Mediterranean dish from Spain. The idea of Paella is to create an entire meal that fits in 1 big pan.

43

BACALAO

Vizcaina (Codfish Soup)

Prep Time: 30 mins Total Time: 9 hrs 15 mins Servings per Recipe: 8 Calories 475 kcal Fat 18.9 g Carbohydrates 31.6g Protein 42.3 g Cholesterol 192 mg Sodium 4353 mg

Ingredients 1 lb salted cod fish, submerged in 2 qts of water, for 8 hours, change the water 4 times, then cut into small pieces 4 potatoes, sliced thick 2 onions, sliced 4 hard-boiled eggs, sliced 2 tsps capers 2 large cloves garlic, minced 1/4 C. pitted green olives

1 (4 oz.) jar roasted red bell peppers, drained 1/2 C. golden raisins 1 bay leaf 1 (8 oz.) can tomato sauce 1/2 C. extra virgin olive oil 1 C. water 1/4 C. white wine

Directions 1. Get a big pot and add in half of the following in layers: raisins, potatoes, roasted red peppers, fish, olives, onions, garlic, boiled eggs, and capers. 2. Now add in half of the tomato sauce and half of the olive oil. 3. Add the bay leaf and repeat the process. 4. Now add in the wine and the water. 5. Get everything boiling without stirring the mix. 6. Once everything is boiling place a lid on the pot and set the heat to low. 7. Let the contents cook for 35 mins. 8. Enjoy.

44

Bacalao Vizcaina

Ceviche

Prep Time: 30 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 237 kcal Fat 2g Carbohydrates 28.8g Protein 26 g Cholesterol 107 mg Sodium 168 mg

Ingredients 2 potatoes 2 sweet potatoes 1 red onion, cut into thin strips 1 C. fresh lime juice 1/2 stalk celery, sliced 1/4 C. lightly packed cilantro leaves 1 pinch ground cumin 1 clove garlic, minced

1 habanero pepper, seeded and minced Salt and freshly ground pepper to taste 1 lb fresh tilapia, cut into 1/2-inch pieces 1 lb medium shrimp - peeled, deveined, and cut into 1/2-inch pieces 1 bibb or Boston lettuce, separated into leaves

Directions 1. Submerge your sweet and regular potatoes in water and gently boil them until tender. 2. Now remove the liquids and place them to the side. 3. Submerge your onions, in water, for 13 mins, then remove the liquids. 4. At the same time blend the following until smooth: cumin, lime juice, cilantro, and celery. 5. Add this mix to a bowl and also add in: habanero, black pepper, garlic, and salt. 6. Stir the mix and add the shrimp and tilapia. 7. Let the mix sit for 60 mins with a covering of plastic. 8. Now remove the skins of your potatoes and slice it into pieces. 9. Add the onions to the tilapia bowl then line a serving bowl with lettuce. 10. Add the ceviche to the bowl with the lettuce and top everything with the pieces of potato. 11. Enjoy. Ceviche

45

PAELLA II

(Vegetarian Approved)

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 308 kcal Fat 4.6 g Carbohydrates 58.8g Protein 8.2 g Cholesterol 0 mg Sodium 1103 mg

Ingredients 2 C. boiling water 1 C. white rice 1 tbsp olive oil 1 onion, diced 3 cloves garlic, minced 1 green bell pepper, sliced 1 red bell pepper, sliced 1 tomato, diced 2 C. vegetable broth

1 tbsp paprika 1 tsp salt 1 tsp ground turmeric 1 C. peas 1 C. drained and quartered canned artichoke hearts

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

Get a bowl, combine: rice and boiling water. Let the rice sit in the hot water for 22 mins then remove all the liquids. Stir fry your garlic and onions in olive oil for 7 mins then add in the tomatoes and bell peppers. Let the peppers cook for 5 mins. Now add the veggie broth and rice to the peppers and get everything boiling. Once the mix is boiling set the heat to low and let the contents gently cook for 22 mins, with a lid on the pot, after adding the turmeric, salt, and paprika. 7. Add the artichokes and the peas to the rice mix and cook the contents for 2 more mins before serving. 8. Enjoy. 46

Paella II

Paella III

Prep Time: 50 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 591 kcal Fat 21.8 g Carbohydrates 54g Protein 42 g Cholesterol 153 mg Sodium 1032 mg

Ingredients 2 1/2 C. uncooked white rice, rinsed, and drained 6 C. chicken stock, divided 3 cloves garlic 1 tsp diced fresh parsley 1/2 tsp curry powder 5 saffron threads salt and ground black pepper to taste 1/4 C. olive oil 1 onion, diced

1 (3 lb) whole chicken, cut into small pieces 2 C. peeled and deveined small shrimp, diced 6 small lobster tails 1/2 lb clams in shell, scrubbed 1 (8 oz.) jar mushrooms, drained 1 C. green peas 1 (2 oz.) can mussels

Directions 1. Get your chicken stock boiling then place a lid on the pot and set the heat to low. 2. Grab a mortar and pestle and combine the following until smooth: 1/2 C. chicken stock, garlic, black pepper, parsley, saffron, and curry. 3. Begin to stir fry your onions until they are golden, in olive oil, then add in the clams, chicken, lobster, and shrimp. 4. Cook the meats until the chicken is fully done, for 12 mins, then add the saffron curry mix. 5. Add in the rice and boiling stock and cook the mix with a gentle boil for 17 mins. 6. Now combine in the mussels, peas, and mushrooms. 7. Stir the contents once and cook everything for 12 more mins. 8. Shut the heat, place a lid on the pot, and let the content sit for 10 mins. Enjoy Paella III

47

CHICKEN

in Orange Sauce

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 216.3 Fat 4.1g Cholesterol 75.5mg Sodium 378.2mg Carbohydrates 15.6g Protein 28.7g

Ingredients 1 red onion, finely sliced 4 boneless skinless chicken breasts, cut into strips 2 garlic cloves, chopped 1 tsp coriander seed 1 tsp ground cumin 1 tsp ground cinnamon 1/2 tsp cayenne pepper 6 cardamom pods, crushed with seeds removed 1 1/4 C. chicken broth

2 tbsp all-purpose flour 1 tsp dried oregano 1 (14 oz.) can chopped tomatoes 2 pieces orange peel 2/3 C. orange juice salt & freshly ground black pepper

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

50

Heat a large nonstick frying pan and sauté the onion for about 2-3 minutes. Stir in the chicken and garlic and stir fry till golden brown from all the sides. Stir in 2-3 tbsp of the broth, flour and spices and cook, stirring for about 1 minute. Slowly, add the broth, stirring continuously, and stir in the tomatoes, oregano and orange peel. Simmer, covered for about 20 minutes. Stir in the seasoning and serve.

Chicken in Orange Sauce

Hot Chili

& Garlic Paste

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 1 Calories 1115.6 Fat 111.4g Cholesterol 0.0mg Sodium 1200.5mg Carbohydrates 32.2g Protein 7.2g

Ingredients 4 smoked chili peppers, such as ancho or chipotle 8 dried New Mexico hot red chili pepper 1 tbsp cumin seed 2 tsps coriander seeds 1 tsp caraway seed

8 garlic cloves 1/2 C. olive oil 1/2 tsp salt

Directions 1. Discard the stems and seeds of the chilies and place them in a large bowl of boiling water for about 20 minutes. 2. Heat a nonstick frying pan on medium-high heat and toast the caraway seeds, coriander and cumin for about 2-3 minutes. 3. Remove everything from heat and keep aside to cool completely. 4. In a blender, place the toasted seeds and pulse till powdered. 5. Add the remaining ingredients and pulse till a smooth paste forms. 6. Transfer the paste into an airtight container and refrigerate to preserve for up to 2 months.

Hot Chili & Garlic Paste

51

SPICY

& Tangy Tomatoes

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 1 Calories 181.5 Fat 10.7g Cholesterol 0.0mg Sodium 596.7mg Carbohydrates 20.7g Protein 2.1g

Ingredients 8 plum tomatoes, halved, seeded and chopped roughly 4 shallots, thinly sliced 3 tbsp olive oil 4 garlic cloves, minced 1 tsp pepper 1 tsp ground cumin 1 tsp caraway seed 1 tsp paprika

1/2 tsp turmeric 1/3 C. red wine vinegar 3 tbsp brown sugar 1 tsp salt 1 C. fresh cilantro

Directions 1. In a large skillet, heat the oil on medium-high heat and sauté the garlic and seasoning for about 30 seconds. 2. Stir in the sugar, salt and vinegar and boil, stirring continuously, for about 3 minutes. 3. Stir in the tomatoes and shallots and cook for about 1-2 minutes. 4. Stir in the cilantro and serve.

52

Spicy & Tangy Tomatoes

Three Layered

Cheesy Lamb & Spinach Pie

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 538.1 Fat 36.1g Cholesterol 469.3mg Sodium 834.4mg Carbohydrates 20.5g Protein 36.8g

Ingredients 2 tbsp olive oil 2 medium onions, finely chopped 1/2 lb ground lamb 4 garlic cloves, crushed 1 tbsp ground coriander salt and pepper, to taste chili powder, to taste Lower layer (1/3 of meat base and) 2 lbs spinach ( blanches, squeezed and chopped)

3 eggs, lightly beaten Middle layer (1/3 of meat base and) 3 -4 oz. gruyere, cheese 6 oz. fresh ricotta cheese 3 eggs, lightly beaten Upper layer (1/3 of meat base and) 1 C. parsley, fresh, chopped 3 eggs, lightly beaten

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 10-15-inch baking mold with 1 tbsp of the olive oil and place in the oven. 2. For the meat base in a skillet, heat the remaining oil and sauté the onion till tender. 3. Stir in the lamb and cook till done completely. 4. Remove everything from the heat and immediately, stir in the remaining ingredients. 5. Divide the lamb mixture into 3 portions. 6. For the lower layer, in a bowl, mix together the all ingredients and the first portion of the meat mixture. 7. Remove the heated mold from the oven. 8. Place the lower layer mixture in the heated mold evenly and with the back of a spoon, smooth the surface. Three Layered Cheesy Lamb & Spinach Pie

53

9. Cook everything in the oven for about 10 minutes. 10. Meanwhile for the middle layer, in a bowl, mix together all the ingredients and the second portion of the meat mixture. 11. Remove the mold from the oven and place the second layer mixture over the first layer. 12. With the back of a spoon, smooth the surface and cook in the oven for about 10 minutes. 13. Meanwhile for the upper layer, in a bowl, mix together all the ingredients and the third portion of the meat mixture. 14. Remove the mold from the oven and place the upper layer mixture over the middle layer. 15. With the back of a spoon, smooth the surface and cook in the oven for about 10-15 minutes more. 16. Remove everything from the oven and keep aside for about 20 minutes before slicing.

54

Garlicky

Spice Paste

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 416.3 Fat 20.7g Cholesterol 0.0mg Sodium 41.7mg Carbohydrates 75.0g Protein 18.7g

Ingredients 2 large garlic cloves, peeled, chopped and dried in the open air for 2 days 1/4 C. coriander seed 1 tbsp caraway seed

2 tsps cayenne pepper

Directions 1. In a mortar and the pestle, grind the garlic, caraway, coriander and cayenne till smooth. 2. Preserve in the refrigerator.

Garlicky Spice Paste

55

LEMONY

Zucchini

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 144.4 Fat 13.7g Cholesterol 0.0mg Sodium 12.1mg Carbohydrates 5.5g Protein 1.6g

Ingredients 1 lb zucchini, sliced 4 tbsp olive oil 3 tbsp lemon juice 2 garlic cloves, crushed

1 tsp caraway seed, crushed 1 pinch paprika salt and pepper, to your taste

Directions 1. 2. 3. 4. 5.

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In a steamer, steam the zucchini till done and drain well. Transfer the zucchini into a bowl. In another bowl, add the remaining ingredients except the paprika and mix well. Pour dressing over the zucchini and mix well. Serve with a sprinkling of the paprika.

Lemony Zucchini

Honey Glazed Parsnips

Prep Time: 10 mins Total Time: 28 mins Servings per Recipe: 4 Calories 182.8 Fat 10.5g Cholesterol 0.0mg Sodium 13.8mg Carbohydrates 22.3g Protein 1.4g

Ingredients 1 lb parsnip, peeled sliced longways 1 C. water 3 tbsp olive oil 1 garlic clove, crushed 1/4 tsp red pepper flakes 1/4 tsp caraway seed, ground

1/4 tsp cumin 1/4 tsp coriander seed, ground 1 tsp honey 1/4 C. vegetable broth

Directions 1. 2. 3. 4.

In a pan of water, cook the parsnips for about 8 minutes and drain well. In a skillet, heat the oil and sauté the onion and garlic till tender. Stir in the spices and sauté for a while. Stir in the parsnips, honey and broth and cook for about 10 minutes.

Honey Glazed Parsnips

57

VEGGIE

Scrambled Eggs

Prep Time: 14 mins Total Time: 24 mins Servings per Recipe: 3 Calories 464.1 Fat 10.8g Cholesterol 423.0mg Sodium 170.0mg Carbohydrates 71.5g Protein 21.3g

Ingredients 2 green peppers, cleaned and cut into strips 2 medium onions, sliced 4 roma tomatoes, sliced into 1/3s 5 red potatoes, washed, unpeeled and sliced olive oil

salt and pepper cayenne pepper 6 eggs

Directions 1. 2. 3. 4.

60

In a skillet, heat the oil on low heat and cook the onion, peppers, potatoes and spices till tender. Stir in the tomatoes and increase the heat to medium. In a bowl, beat the eggs and place them in the skillet. Cook, stirring continuously, till the desired doneness of scramble.

Veggie Scrambled Eggs

Couscous

with Chickpeas & Vegetables

Prep Time: 12 mins Total Time: 25 mins Servings per Recipe: 6 Calories 370.2 Fat 3.9g Cholesterol 0.0mg Sodium 345.0mg Carbohydrates 70.9g Protein 13.0g

Ingredients 1 tbsp olive oil 1 red onion, chopped 1 zucchini, coarsely chopped 1 yellow squash, coarsely chopped 1 carrot, coarsely chopped 1 red bell pepper, coarsely chopped 1 yellow bell pepper, coarsely chopped 1/2 C. sliced baby portabella mushrooms 4 C. vegetable broth 1/2 tsp smoked sweet paprika 1/4 tsp ground cardamom

1/4 tsp salt 1 tbsp chopped fresh cilantro 1 (16 oz.) can chickpeas, drained 2 roma tomatoes, sliced 2 C. dry couscous 1 tsp grated orange zest 1 tbsp grated parmesan cheese 1/2 tsp paprika 1 tbsp finely chopped toasted almond

Directions 1. In a large pan, heat the oil on medium-low heat and cook the onion, carrot, squash and zucchini for about 5 minutes, stirring occasionally. 2. Stir in the mushrooms and bell peppers and cook or about 2-3 minutes. 3. Stir in the cilantro, spices and broth and bring to a boil. 4. Reduce the heat to low and stir in the chickpeas, couscous and tomatoes. 5. Cover the pan and immediately remove it from the heat and keep aside for about 5 minutes. 6. With a fork, fluff the mixture slightly. 7. Serve with a topping of the cheese, orange zest, almonds and paprika. Couscous with Chickpeas & Vegetables

61

RED BEANS

& Veggie Stew

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 8 Calories 259.4 Fat 8.1g Cholesterol 0.0mg Sodium 255.4mg Carbohydrates 42.6g Protein 7.1g

Ingredients 1/2 cup small red beans, soaked for overnight and drained 1 large onion, chopped 2 large red bell peppers, chopped 3 garlic cloves, minced 2 tbsp fresh ginger, minced 2 lbs yams, peeled and chopped into 1/2-inch cubes 3 C. vegetable broth 2 large tomatoes, diced 1 -3 jalapeno pepper, minced

1/2 tsp salt 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp ground cinnamon 1/4 tsp ground black pepper 1/4 C. creamy peanut butter 1/4 C. dry roasted peanuts 1 lime, cut into wedges

Directions 1. In a crockpot add all the ingredients except the peanut butter, peanuts and lime wedges and gently stir to combine. 2. Set the crockpot on the low settings. 3. Cook, covered for about 8-10 hours. In a bowl, mix together the peanut butter and a little liquid from the bean mixture. Add the peanut butter mixture in the bean mixture and stir to combine. Top the bean mixture with the peanuts and serve with a drizzling of lime juice.

62

Red Beans & Veggie Stew

Beef

& Hominy Stew

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. canned 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. In a large skillet, add the beef, bell pepper, onion and garlic on medium heat and cook for about 6 minutes. 2. Drain the excess fat and stir in the remaining ingredients and bring to a gentle boil. 3. Simmer for about 10 minutes till desired consistency. 4. This stew is great when served with pasta or rice.

Beef & Hominy Stew

63

CHICKPEA

& Egg Pie

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. canola oil 1 tbsp salt 1/4 tsp black pepper

1 egg, beaten ground cumin, for sprinkling harissa

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

64

Set your oven to 350 degrees F before doing anything else. In a food processor, add the flour, salt, oil and water and pulse till smooth. Transfer the mixture into a 10x6-inch metal pan and top with beaten egg evenly. Cook in the oven for about 1 hour. Remove from the oven and sprinkle with the cumin. Cut the pie into slices and serve with harissa.

Chickpea & Egg Pie

Veggie Stew

with Couscous

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 4 Calories 361.6 Fat 2.5g Cholesterol 0.0mg Sodium 681.7mg Carbohydrates 75.6g Protein 13.3g

Ingredients 1 large onion, chopped 1/2 tsp turmeric 1/4 tsp cayenne 1/2 C. vegetable stock 1/2 tbsp cinnamon 1 1/2 tsps black pepper 1/2 tsp salt 5 tbsps tomato puree

3-4 whole cloves 3 medium zucchini 4 small yellow squash 3/4 large carrot 4 medium yellow potatoes, skins on 1 red bell pepper 1 (15 oz.) can garbanzo beans

Directions 1. 2. 3. 4. 5.

In a large pan, heat the broth on medium-low heat and sauté the onion till soft. Stir in the spices and sauté for a few minutes more. Stir in the tomato paste and cook for about 2 minutes. Meanwhile cut the vegetables into large chunks. In the pan, add all the vegetables, a pinch of cinnamon and enough water to cover the mixture and bring to a boil. 6. Reduce the heat and simmer covered for about 1-2 hours till desired doneness. 7. Stir in the beans and simmer for about 5 minutes. 8. Serve this veggie stew over the couscous.

Veggie Stew with Couscous

65

MEAT FILLED

Pastries

Prep Time: 1 hr Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 175.4 Fat 9.6g Cholesterol 29.5mg Sodium 128.8mg Carbohydrates 12.6g Protein 9.1g

Ingredients 250 g beef mince 1 onion, chopped 1 pinch cinnamon 1 1/2 C. parsley, finely chopped 2 eggs, beaten

6 phyllo pastry sheets 6 Laughing Cow cheese vegetable oil

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

In a large skillet, heat a little oil and sauté the onion for about 5 minutes. Stir in the beef and cook till browned. Stir in parsley, pinch of cinnamon, salt and black pepper. Gently, stir in beaten eggs, but take care not to scramble the eggs. Remove from heat and let it cool. Divide the beef mixture over each pastry sheet, about 1 1/2-inch from the bottom and leave about 1-inch from both sides. 7. Cut the cheese in half and place over the mixture. 8. Fold both sides of the pastry sheet to the middle and roll it. 9. Fry the rolls in hot vegetable oil till golden brown.

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Meat Filled Pastries

Eggs

with Veggies

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

Directions

3 tbsps olive oil 1/2 tsp cumin seed 1 tbsp paprika 1 onion, thinly sliced 1 tbsp harissa 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 1-2 chili pepper 1 C. water kosher salt fresh ground pepper 4 eggs parsley or cilantro, chopped black olives capers

1. In a large deep skillet, heat the oil on medium heat and sauté cumin seeds for about 15 seconds. 2. Stir in the paprika and sauté for about 10-15 seconds. 3. Add the garlic and onion and sauté for about 5 minutes. 4. Stir in the tomatoes and bring to a simmer and stir in the potatoes, peppers, water, salt and black pepper. 5. Reduce the heat to low and simmer, covered for at least 10 minutes. 6. Make 4 wells in the veggie mixture and carefully, crack 1 egg in each well. 7. Simmer, covered for about 10 minutes. 8. Serve with a garnishing of olives, capers and parsley.

Eggs with Veggies

67

ALGERIAN

Cucumber 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 tbsps finely chopped fresh coriander leaves

1/2 tsp paprika 1/4 C. extra virgin olive oil 3 1/2 tsps white wine vinegar salt & freshly ground black pepper

Directions 1. In a large bowl, add all the ingredients and toss to coat well and serve immediately.

70

Algerian Cucumber Salad

Lemony

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

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

Directions 1. Set your oven to 355 degrees F before doing anything else and grease an 11x7-inch baking dish. 2. For the Syrup, in a pan, add the water and sugar and bring to a boil and simmer till pale golden syrup forms. 3. Remove from heat and immediately, stir in the orange flower water and lemon juice and keep aside to cool. 4. In a large bowl, mix together the flour, semolina, granulated sugar, baking powder and coconut. 5. In another bowl, add the remaining ingredients and beat till smooth and creamy. 6. Add the egg mixture into the flour mixture and mix till well combined. 7. Transfer the mixture into the prepared baking dish evenly and with the back of a spatula, smooth the surface. Lemony Semolina Cake

71

8. With a knife, make diamond pattern on top and insert 1 almond in each pattern. 9. Cook in the oven for about 30-40 minutes. 10. Remove the cake from the oven and cut through the pattern. 11. Place the syrup over the cake evenly and keep aside for about 2 hours.

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Spiced

Green Beans

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 107.9 Fat 7.9g Cholesterol 0.0mg Sodium 7.8mg Carbohydrates 8.8g Protein 2.5g

Ingredients 1 lb fresh green beans 2 tbsps grapeseed oil 1 garlic clove, finely minced 1/2 tsp ground cumin

1/4 tsp paprika 1/4 tsp ground cloves 1 tbsp slivered almonds

Directions 1. 2. 3. 4.

Rinse and trim the green beans and cook in a pan of salted boiling water for about 1 minute. Drain and rinse under cold water and transfer into a bowl. In a skillet, heat oil on medium heat and sauté all the remaining ingredients for about 2 minutes. Add the garlic mixture into the bowl with the green beans and toss to coat well and serve warm.

Spiced Green Beans

73

JAM

Sandwich 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 1 C. butter, softened 1/2 C. granulated sugar 1 large free range egg 2 1/2 C. all-purpose flour 1/2 tsp vanilla extract

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

Directions 1. Set your oven to 340 degrees F before doing anything else and line a baking tray with foil, shiny side up. 2. In a bowl, add the sugar and margarine and beat till fluffy. 3. Add the egg and vanilla extract and beat till well combined. 4. Slowly, add the flour and baking powder and mix till a soft dough forms. 5. On a floured surface with a rolling pin, roll the dough to 1/4-inch thickness. 6. Cut the tops and bottoms from the dough and place onto prepared baking tray in a single layer. 7. Cook in the oven for about 8 minutes. 8. Remove from the oven and keep aside to cool completely. 9. In a pan, add jam and heat till bubbling. Remove from heat and let it cool slightly. 10. In a large tray, arrange the top of the cookies and sprinkle with icing sugar. 11. Place about 1/2 tsp of jam over the underside of the bottom cookies. 12. Carefully, arrange the top cookies over the jam. 13. Keep aside to set completely before serving. 74

Jam Sandwich Cookies

Almond Balls

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 1 Calories 95.1 Fat 5.9g Cholesterol 15.6mg Sodium 23.4mg Carbohydrates 8.9g Protein 2.8g

Ingredients 3 C. ground almonds 1 C. granulated sugar 3 small eggs 1 1/2 tsps baking powder

1/2 tsp vanilla extract 1/2 C. chopped almonds glace cherries, to decorate

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

Set your oven to 340 degrees F before doing anything else and grease and flour a baking sheet. In a large bowl, add ground almonds, sugar, vanilla and baking powder and mix till well combined. Add eggs, one at a time and mix till a firm paste forms. Make small equal sized ball from the mixture. In a shallow dish, place chopped almonds. Roll the balls into chopped almonds evenly and arrange onto prepared baking sheet in a single layer. Gently, press 1/4 of a cherry in the center of each ball and cook in the oven for about 12 minutes.

Almond Balls

75

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

Turkish

Fish Stew

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 456 kcal Carbohydrates 53.4 g Cholesterol 42 mg Fat 12.4 g Protein 32.7 g Sodium 755 mg

Ingredients 3 cups water 1 1/2 cups dry couscous 2 tbsps olive oil 1 small white onion, chopped 1 green bell pepper, chopped 2 cloves garlic, minced 1 cup marinated artichoke hearts, liquid reserved 2 tsps capers, liquid reserved 12 small green olives 1 (14.5 ounce) can chopped stewed tomatoes, drained 2 tbsps white wine(optional)

1 tbsp lemon juice 1 cup water 2 tsps sumac powder 1 1/2 tsps crushed red pepper flakes 1 tsp dried basil 1 tsp cumin 1 tsp minced fresh ginger root ground black pepper to taste 1 pound tilapia fillets, cut into chunks

Directions 1. Add couscous into boiling water before turning the heat off and letting it stand as it is for about 5 minutes. 2. Cook onion and green pepper in hot olive oil for about five minutes before adding garlic and cooking it for another two minutes. 3. Stir in artichoke hearts, capers and some olives before adding tomatoes, water, wine, red pepper, ginger, pepper, cumin, sumac powder, basil and lemon juice before bringing this all to boil. 4. Stir in fish chunks before turning the heat down and cooking all this for another ten minutes. 5. Serve this over couscous in a platter. Turkish Fish Stew

77

HAYDARI

(A Turkish Yogurt Dip)

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 8 Calories 92 kcal Carbohydrates 5.7 g Cholesterol 19 mg Fat 5.9 g Protein 4.5 g Sodium 88 mg

Ingredients 1 (16 ounce) container plain yogurt 5 cloves garlic 1 pinch salt 1 bunch fresh dill, chopped 1 bunch fresh parsley, chopped

1 (4 ounce) package cream cheese, softened (optional) 2 mint leaves, for garnish

Directions 1. Place a colander having cheesecloth over a medium sized bowl and put yoghurt on the cheesecloth before covering the colander with plastic wrap and letting it stand as it is for 8 hours. 2. Add mashed salt and garlic in a bowl containing drained yoghurt before adding cream cheese, dill and parsley into it. 3. Place it on serving dish and garnish with mint leaves before serving.

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Haydari

Tava I

(A Turkish Stew)

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

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

1 tbsp minced garlic salt and pepper to taste 1 (16 ounce) package shredded mozzarella cheese

Directions 1. Preheat your oven to 350 degrees F and put some oil on the casserole dish. 2. Cook chicken in hot oil for a few minutes. 3. Blend roasted red peppers in a blender before mixing these peppers, cooked chicken, garlic, mushrooms, tomatoes and onion in the prepared casserole dish. 4. Add salt, pepper, olive oil and on top of all this, put mozzarella cheese. 5. Bake in the preheated oven for about 30 minutes or until the cheese is melted. 6. Serve.

Tava I

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DONDURMA

(Turkish Ice Cream)

Prep Time: 10 mins Total Time: 7 hrs 30 mins Servings per Recipe: 8 Calories 413 kcal Carbohydrates 54.4 g Cholesterol 218 mg Fat 20.7 g Protein 4.6 g Sodium 44 mg

Ingredients 1 1/2 cups water 2 cups white sugar 1 1/2 cups heavy cream 1 1/2 cups milk 6 egg yolks

3 tbsps instant coffee granules 2 tbsps finely ground coffee (optional)

Directions 1. Bring a mixture of water and sugar to boil until you see that the sugar has completely before adding this, cream and milk into a double boiler. 2. When completely mixed; add egg yolks and instant coffee. 3. Set the boiler over a pan containing hot water before cooking it for another ten minutes. 4. Pour this into a bowl using mesh strainer and add coffee grounds before refrigerating it for one full hour. 5. Pour this mixture into an ice cream maker and freeze it according to the directions of manufacturer.

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Dondurma

Breakfast

Eggs in Turkey

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

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

1 tsp salt 6 eggs 2 tbsps butter 1 tsp paprika

Directions 1. Mix garlic, salt and yoghurt in a small bowl. 2. Bring the mixture of water, salt and vinegar to boil over high heat before turning the heat down and adding eggs into the pan. 3. When the eggs are set; Transfer them to a serving platter. 4. Put yoghurt over these eggs and on top of all this, add mixture of melted butter and some paprika. 5. Serve.

Breakfast Eggs in Turkey

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A TURKISH SOUP

of Red Lentils

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 442 kcal Carbohydrates 64.2 g Cholesterol 31 mg Fat 14 g Protein 18.7 g Sodium 1080 mg

Ingredients 1/4 cup butter 2 onions, finely chopped 1 tsp paprika 1 cup red lentils 1/2 cup fine bulgur 2 tbsps tomato paste 8 cups vegetable stock

1/8 tsp cayenne pepper 1 tbsp dried mint leaves 4 slices lemon 1/2 tsp chopped fresh mint

Directions 1. Cook onion in hot butter for about 15 minutes before adding paprika, bulgur and lentil into it. 2. Bring the mixture to boil after adding cayenne pepper, tomato sauce and vegetable stock into the pan, and cook all this for one full hour. 3. Stir in some mint leaves before turning the heat off and pouring the soup in reasonable bowls. 4. Garnish with some lemon slices and fresh mint before

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A Turkish Soup of Red Lentils

Classical

Turkish Greens

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 328 kcal Carbohydrates 49.4 g Cholesterol 17 mg Fat 7g Protein 6.7 g Sodium 260 mg

Ingredients 2 cups beet greens 7 dried Turkish figs, stemmed and quartered 1/2 cup Riesling wine 2 cups fresh spinach 1 clove garlic, minced

2 tsps butter salt to taste 1/2 ounce grated Parmesan cheese (optional)

Directions 1. Cook beet greens, Riesling wine and figs over medium in a pan for about seven minutes before adding butter, spinach and garlic. 2. Turn the heat down to low and cook for another three minutes before adding some salt. 3. Put some parmesan cheese on top of all these vegetables before serving.

Classical Turkish Greens

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MANTI

(Turkish Ravioli)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 293 kcal Carbohydrates 26.7 g Cholesterol 60 mg Fat 17.1 g Protein 9.4 g Sodium 1098 mg

Ingredients 1 tsp salt 1 tsp dried mint 1 (9 ounce) package beef ravioli 1/4 cup butter 1 tsp sweet paprika

1 tbsp minced garlic 1 (8 ounce) container plain whole milk yogurt

Directions 1. 2. 3. 4.

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Cook salt, ravioli and mint in boiling water for five minutes before draining it. Melt butter over a pan and add paprika before setting it aside to cool down. Put yoghurt and garlic mixture over ravioli before adding that melted on top of all this. Serve.

Manti

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

87

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.

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A Turkish Inspired Ceviche

Kisir

(A Turkish Bulgur and Vegetable Salad)

Prep Time: 15 mins Total Time: 40 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

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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.

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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.  4. Serving: 8

Tava II

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