Greek Cookbook: Discover Delicious Greek Recipes for Authentic Mediterranean Cooking

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Greek Cookbook Discover Delicious Greek Recipes for Authentic Mediterranean Cooking

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Table of Contents Classical Hummus II 9 Greek Style Macaroni Salad 12 Pita, Pesto, and Parmesan 13 Mediterranean Pasta 14 Classical Hummus III 15 Greek Spinach Puff Pastry Bake 16 Souvlaki III 17 Penne Cannellini and Tomatoes Salad 18 Easy Greek Style Chicken Breasts 19 Baked Greek Potatoes 20 Artisan Orzo from Greece 21 Greek Burgers 24 Chicken Soup 25 Bean Salad I 26 Greek Burgers II 27 Moussaka II 28 Greek Rice 30 Easiest Greek Chicken 31 Parsley Pasta Salad 32 Orzo Salad II 33

Greek Falafel 36 Greek Puff Pastry Bake II 37 Souvlaki IV 38 Greek Style Minty Potato Bake 39 Easy Greek Dessert 40 Mediterranean Dijon Shrimp Salad 41 Greek Couscous 42 Greek Beans 43 Mediterranean Beef 44 Greek Party Dip 45 Easy Greek Penne and Steak 48 Rustic Potatoes with Oregano and Olives 49 Greek Honey Cake Dessert II 50 Veggie Salad 51 Greek Grilled Cheese 52 Avgolemono Chicken Stew 53 Souvlaki V 54 Shrimp with Feta and Tomatoes 55 Homemade Croutons 56 Handmade Artisanal Olives 57 Cheesy Dill Patties 60

Minty Potato Salad 61 Golden Shrimp Bites 62 Cherry Saucy Lamb Kabobs with Cucumber Salad 63 Saucy Greens Potato Salad 64 Zesty Carrot Salad 65 Basmati Pilaf 66 Balsamic Carrots 67 Cinnamon Lentils Soup 68 Hot Harissa Potato Salad 69 Lemon Rice 72 Navel Almonds Salad 73 Marinated Grilled Shrimp 74 Warm Basmati Avocado Salad 75 Roasted Chickpea Capers Salad 76 Provence Tapenade 77 Complex Hummus 78 Roasted Rustic Olives 79 Sweet Potato Wraps 80 Cilantro and Garlic Potatoes 81 Fried Cauliflower with Tahini Sauce 84 Mahallebi 85

Greek Veggie Pizza 87 Bulgur Salad 88 Bulgur Salad II 89 Dukkah 90 Fennel and Coriander Olives 91 Incredible Tapas 92 Greek Fruit Salad 93 Carrots in Hot Sauce 96 Sesame Seeds Farina Rolls 97 Chickpeas Soufflé Sandwich 98 Chicken & Veggie Stew 99 Semolina with Honey 100 Sweet & Spicy Carrots 101 Lemony Cookies 102 Mini Almond Treat in Sugar Syrup 103 Lemony Roasted Chicken 104 Eggplant Salad 105 Couscous and Tomatoes 108 Okra Stew 109 Kofta 110 Almond, Raisin, Pine Nut Pastry 111

Feta Omelet 112 Cauliflower 113 Manti 114 Easy Basil Meatball Tapas 115 Spanish Sweet Patatas Tapas 116 Balsamic Padron 117 Chocolate and Bread Tapas 120 Spiced Nutty Tapas 121 Beef Liver 122 Olive Side Dish 123

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

9

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.

12

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

13

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.

14

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

15

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.

16

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

17

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.

18

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

19

BAKED

Greek Potatoes

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

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

2 cubes chicken bouillon ground black pepper to taste 6 potatoes, peeled and quartered

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

20

Baked Greek Potatoes

Artisan

Orzo from Greece

Prep Time: 1 hr 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 348 kcal Fat 10.2 g Carbohydrates 53.2g Protein 13.9 g Cholesterol 22 mg Sodium 615 mg

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

1/4 C. chopped fresh parsley 1 tbsp lemon juice 1/2 tsp dried oregano 1/2 tsp lemon pepper

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

Artisan Orzo from Greece

21

GREEK

Burgers

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

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

ground black pepper to taste

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

24

Greek Burgers

Chicken Soup

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

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

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

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

Chicken Soup

25

BEAN SALAD I

(Cucumbers, Garbanzos, and Olives)

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

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

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

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

26

Bean Salad I

Greek

Burgers II

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

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

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

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

Greek Burgers II

27

MOUSSAKA II

(Vegetarian Approved)

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

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

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

Directions 1. 2. 3. 4. 5. 6. 7. 8. 28

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

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

29

GREEK

Rice

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

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

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

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

30

Greek Rice

Easiest

Greek Chicken

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

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

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

Directions 1. 2. 3. 4.

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

Easiest Greek Chicken

31

PARSLEY

Pasta Salad

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

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

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

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

32

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

Parsley Pasta Salad

Orzo

Salad II

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

Ingredients 1 C. uncooked orzo pasta 1/4 C. pitted green olives 1 C. diced feta cheese 3 tbsps chopped fresh parsley 3 tbsps chopped fresh dill

1 ripe tomato, chopped 1/4 C. virgin olive oil 1/8 C. lemon juice salt and pepper to taste

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

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

Orzo Salad II

33

GREEK

Falafel

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

Ingredients 1 (19 oz.) can garbanzo beans, rinsed and drained 1 small onion, finely chopped 2 cloves garlic, minced 1 1/2 tbsps chopped fresh cilantro 1 tsp dried parsley 2 tsps ground cumin 1/8 tsp ground turmeric 1/2 tsp baking powder

1 C. fine dry bread crumbs 3/4 tsp salt 1/4 tsp cracked black peppercorns 1 quart vegetable oil for frying

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

36

Greek Falafel

Greek

Puff Pastry Bake II

Prep Time: 4 hrs 15 mins Total Time: 4 hrs 50 mins Servings per Recipe: 4 Calories 515 kcal Fat 32.6 g Carbohydrates 33.6g Protein 22.4 g Cholesterol 101 mg Sodium 524 mg

Ingredients 3 tbsps crushed garlic 1 egg yolk 2 C. chopped fresh spinach 2 boneless skinless chicken breast halves 2 tbsps basil pesto

1/3 C. chopped sun-dried tomatoes 1/4 C. crumbled herbed feta cheese 1 frozen puff pastry sheet, thawed, cut in half

Directions 1. Get a bowl, combine: egg yolks and garlic. 2. Add in the chicken and stir everything and before placing a lid on the bowl, and putting everything in the fridge for 5 hrs. 3. Coat a casserole dish with nonstick spray and then set your oven to 375 degrees before doing anything else. 4. Lay out half of your pastry on a cutting board covered with flour and add half a C. of spinach in the middle. 5. Place a piece of chicken on top of the spinach, then some pesto, half of the tomatoes, and half of feta. 6. Add the rest of the spinach and wrap the chicken with the pastry. 7. Crimp the edges of the pastry with your hands and put the pastry in the casserole dish. 8. Continue this process for all of your pieces of chicken. 9. Cook everything for 37 mins until the chicken is fully done. Shut the heat to the oven and let the contents cool slightly before serving. 10. Enjoy.

Greek Puff Pastry Bake II

37

SOUVLAKI

IV

Prep Time: 15 mins Total Time: 2 hrs 30 mins Servings per Recipe: 6 Calories 268 kcal Fat 16.8 g Carbohydrates 2.6g Protein < 25.5 g Cholesterol 71 mg Sodium 295 mg

Ingredients 1/4 C. olive oil 2 tbsps lemon juice 2 cloves garlic, minced 1 tsp dried oregano 1/2 tsp salt 1 1/2 lbs skinless, boneless chicken breast halves - cut into bite-sized pieces Sauce: 1 (6 oz.) container plain Greek-style yogurt

1/2 cucumber - peeled, seeded, and grated 1 tbsp olive oil 2 tsps white vinegar 1 clove garlic, minced 1 pinch salt 6 wooden skewers, or as needed

Directions 1. Take your skewers and submerge them in water before doing anything else. 2. Get a bowl, mix: half tsp salt, quarter of a C. of olive oil, chicken, oregano, lemon juice, and 2 cloves of garlic. 3. Place a covering on the bowl and put it all in the fridge for 3 hrs. 4. Get a 2nd bowl, combine: some salt, yogurt, 1 piece of garlic, 1 tbsp of olive oil, and the cucumbers. 5. Place this in the fridge for 3 hrs as well. 6. Stake your chicken on the skewers and then grill them for 9 mins, turn them over and cook for 8 more mins. 7. Top the chicken with the white sauce. 8. Enjoy.

38

Souvlaki IV

Greek Style

Minty Potato Bake

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 10 Calories 379 kcal Fat 21.3 g Carbohydrates 41g Protein 8g Cholesterol 20 mg Sodium 305 mg

Ingredients 5 lbs potatoes, cut into wedges 6 cloves garlic, minced 3/4 C. olive oil 1 C. water 1/4 C. fresh lemon juice sea salt to taste

ground black pepper to taste 1 1/2 tbsps dried oregano 1 tsp chopped fresh mint 1 (8 oz.) package crumbled feta cheese

Directions 1. Coat a casserole dish with oil and then set your oven to 450 degrees before doing anything else. 2. Get a bowl, mix: pepper, potatoes, salt, garlic, lemon juice, water, and olive oil. Then layer everything in the dish. 3. Cook the contents for 45 mins then top the mix with mint and oregano. 4. Add some water (.5 C.) if the potatoes look too dry and cook everything for 42 more mins. 5. Now add some feta to the dish before letting the contents sit for 10 mins. 6. Enjoy.

Greek Style Minty Potato Bake

39

EASY

Greek Dessert

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 14 Calories 380 kcal Fat 16.1 g Carbohydrates 53.7g Protein 6g Cholesterol 117 mg Sodium 264 mg

Ingredients 3 C. cake flour 1 tsp baking soda 1/4 tsp salt 6 eggs, separated, egg whites in 1 bowl, yolks in another 2 C. white sugar

1 C. butter, softened 2 tsps grated lemon zest 2 tbsps lemon juice 1 C. plain yogurt

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a tube pan and coat it with oil and then set your oven to 350 degrees before doing anything else. 3. Whisk the egg whites until you find them peaking. Then slowly add in sugar (.5 C.) and keep whisking. 4. Get a 2nd bowl and whisk the following until airy: lemon juice, cream butter, lemon zest, 1.5 C. sugar, and the yolks. 5. Add in the egg whites and fill the tube pan with the mix. 6. Cook the contents for 55 mins. Then let the cake sit for 15 mins before slicing it. 7. Enjoy.

40

Easy Greek Dessert

Mediterranean

Dijon Shrimp Salad

Prep Time: 35 mins Total Time: 1 hr 22 mins Servings per Recipe: 6 Calories 802 kcal Fat 45.7 g Carbohydrates 65.8g Protein 33.6 g Cholesterol 185 mg Sodium 3398 mg

Ingredients Dijon Vinaigrette: 1/4 C. rice wine vinegar 2 tbsps Dijon mustard 1 large clove garlic, minced Big pinch of salt Black pepper, to taste 2/3 C. extra-virgin olive oil Pasta Salad: 2 medium zucchini, thinly sliced lengthwise 1 medium yellow pepper, halved lengthwise, seeded 2 tbsps olive oil

Ground black pepper and salt, to taste 1 gallon water 2 tbsps salt 1 lb. medium pasta shells 1 lb. cooked shrimp, halved lengthwise 8 oz. cherry tomatoes, halved 3/4 C. coarsely chopped, pitted Kalamata olives 1 C. crumbled feta cheese 1/2 small red onion, cut into small dice 2 tsps dried oregano

Directions 1. Combine the following in a jar, then shake: pepper, wine vinegar, salt, mustard, and garlic. 2. Coat your bell pepper and zucchini with olive oil (2 tbsps), pepper, and salt, then cook them under the broiler for 6 mins then flip them and broil for 5 more mins. 3. Place them in a bowl after dicing them. 4. Boil your pasta in water and salt for 9 mins then remove all the liquids. 5. Now mix the pasta, veggies, and dressing together in a bowl and stir the mix. 6. Enjoy.

Mediterranean Dijon Shrimp Salad

41

GREEK

Couscous

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 20 Calories 159 kcal Fat 6.5 g Carbohydrates 21.4g Protein 5.7 g Cholesterol 10 mg Sodium 642 mg

Ingredients 3 (6 oz.) packages garlic and herb couscous mix (or any flavor you prefer) 1 pint cherry tomatoes, cut in half 1 (5 oz.) jar pitted kalamata olives, halved 1 C. mixed bell peppers (green, red, yellow, orange), diced

1 cucumber, sliced and then halved 1/2 C. parsley, finely chopped 1 (8 oz.) package crumbled feta cheese 1/2 C. Greek vinaigrette salad dressing

Directions 1. Get your couscous boiling in water for 5 mins then place a lid on the pot, and let the grains sit in the water for 17 mins until all the liquid has been absorbed. 2. Add the couscous to a bowl with: feta, tomatoes, parsley, olives, cucumbers, and bell peppers. 3. Add in the dressing and stir the mix to evenly distribute the oils. 4. Enjoy.

42

Greek Couscous

Greek

Prep Time: 20 mins

Beans

Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 243 kcal Fat 20.6 g Carbohydrates 14.6g Protein 3g Cholesterol 0 mg Sodium 12 mg

Ingredients 3/4 C. olive oil 2 C. chopped onions 1 clove garlic, minced 2 lbs fresh green beans, rinsed and trimmed 3 large tomatoes, diced

2 tsps sugar salt to taste

Directions 1. 2. 3. 4.

Stir fry your garlic and onions in olive oil until soft. Then add in the salt, beans, sugar, and the tomatoes. Set the heat to a lower level and cook everything for 50 more mins until tender. Enjoy.

Greek Beans

43

MEDITERRANEAN

Beef

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 233 kcal Fat 10.1 g Carbohydrates 7.8g Protein 21.1 g Cholesterol 63 mg Sodium 404 mg

Ingredients 1 lb. beef tenderloin medallions, flatten with a mallet to a thickness of 1/4'' 1/4 C. all-purpose flour 1/2 tsp salt 1/4 tsp pepper 1 tbsp olive oil 1 tbsp chopped fresh rosemary 1 clove garlic, minced

1/2 C. dry red wine 1/2 C. chicken stock 1/8 C. sliced kalamata olives 1 tbsp minced lemon zest

Directions 1. Coat your meat with a mix of pepper, salt, and flour then sear the outsides in olive oil. 2. Now cook the meat until it is fully done. 3. Remove the meat from the pan and then add in the garlic and rosemary as well as the wine. 4. Get everything boiling and continue cooking the contents until they become sauce like then add in the stock and get it all boiling again. 5. Continue boiling the mix until half of it has evaporated. 6. Finally add in the zest and the olives and cook everything for 1 more min. 7. Top your beef with the sauce. 8. Enjoy.

44

Mediterranean Beef

Greek

Party Dip

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 8 Calories 125 kcal Fat 10 g Carbohydrates 3.3g Protein 5.8 g Cholesterol 35 mg Sodium 443 mg

Ingredients 1 C. crumbled feta cheese 1/2 C. sour cream 1/2 C. plain yogurt 2 cloves garlic, peeled

1/4 tsp salt 1/4 tsp freshly ground black pepper

Directions 1. Blend the following until smooth: garlic, feta, yogurt, and sour cream. 2. Top the mix with some pepper and salt and place it in a jar for later. 3. Enjoy with toasted pita pieces.

Greek Party Dip

45

EASY

Greek Penne and Steak

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 579 kcal Fat 35 g Carbohydrates 44.7g Protein 24.5 g Cholesterol 73 mg Sodium 710 mg

Ingredients 8 oz. whole wheat penne pasta 2 tbsps extra virgin olive oil 1 tbsp butter 1 (1 lb.) beef rib eye steak 1 tbsp butter 1 tsp minced garlic 1/4 C. chopped shallots 1 tbsp soy sauce 1/2 C. sun-dried tomato pesto 1/2 C. sliced black olives

1 C. chopped fresh spinach 1 tsp basil 1 tbsp chopped parsley 1/2 C. crumbled feta cheese 3 tbsps sunflower kernels

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

Boil your pasta in water and salt for 9 mins then remove all the liquids. Place the pasta in a bowl and coat the noodles with some olive oil. Brown your steak in some butter for 9 mins. Then cut the steak into pieces. Add in more butter and stir fry your shallots and garlic in it. Cook this for 2 mins then add the steak back in and cook the mix for 6 more mins. Add in the soy sauce and cook for 1 more min. Shut the heat and combine in: sunflower kernels, pesto, feta, olive, parsley, basil, and spinach. 8. Add in the pasta to the pan and toss everything. 9. Enjoy.

48

Easy Greek Penne and Steak

Rustic Potatoes

with Oregano and Olives

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 6 Calories 309 kcal Fat 16.7 g Carbohydrates 36.7g Protein 4.5 g Cholesterol 0 mg Sodium 289 mg

Ingredients 2 1/2 lbs potatoes, peeled and cubed 1/3 C. olive oil 2 cloves garlic, minced 3/4 C. whole, pitted kalamata olives

1 1/3 C. chopped tomatoes 1 tsp dried oregano salt and pepper to taste

Directions 1. Stir fry your garlic, olives, and potatoes for 7 mins then add in the oregano and tomatoes. 2. Place a lid on the pot and gently boil everything for 35 mins until the veggies are soft. 3. Simmer the contents with a low heat and once the potatoes are done top everything with some pepper and salt. 4. Enjoy.

Rustic Potatoes with Oregano and Olives

49

GREEK

Honey Cake Dessert II

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 423 kcal Fat 19.3 g Carbohydrates 62.3g Protein 4.5 g Cholesterol 77 mg Sodium 196 mg

Ingredients 1 C. all-purpose flour 1 1/2 tsps baking powder 1/4 tsp salt 1/2 tsp ground cinnamon 1 tsp orange zest 3/4 C. butter 3/4 C. white sugar 3 eggs

1/4 C. milk 1 C. chopped walnuts 1 C. white sugar 1 C. honey 3/4 C. water 1 tsp lemon juice

Directions 1. Coat a square pan with oil and then set your oven to 350 degrees before doing anything else. 2. Get a bowl, mix: orange rind, flour, cinnamon, baking powder, and salt. 3. Get a 2nd bowl, and whisk, until airy: 3/4 C. sugar, and butter. 4. Gradually add in your eggs and continuing whisking. Once all the eggs have been beaten add the flour mix and the milk and continue whisking. 5. Finally add the nuts and stir the mix once more before entering everything into your pan and cooking it for 45 mins in the oven. 6. At the same time, get the following boiling, then simmer it, over low heat, for 7 mins: water, 1 C. sugar, and honey. 7. Add the lemon juice and simmer for 3 more mins. 8. Let your cake cool for 15 mins before topping with the honey sauce. 9. Enjoy.

50

Greek Honey Cake Dessert II

Veggie

Salad

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 446 kcal Fat 19.5 g Carbohydrates 56.9g Protein 13.8 g Cholesterol 17 mg Sodium 324 mg

Ingredients 1 red bell pepper, cut into 1/2 inch pieces 1 yellow bell pepper, chopped 1 medium eggplant, cubed 3 small yellow squash, cut in 1/4 inch slices 6 tbsps extra virgin olive oil 1/4 tsp salt 1/4 tsp ground black pepper 1 1/2 oz. sun-dried tomatoes, soaked in 1/2 C. boiling water

1/2 C. torn arugula leaves 1/2 C. chopped fresh basil 2 tbsps balsamic vinegar 2 tbsps minced garlic 4 oz. crumbled feta cheese 1 (12 oz.) package farfalle pasta

Directions 1. Cover a casserole dish with foil and nonstick spray. Then set your oven to 450 degrees before doing anything else. 2. Get a bowl, combine: pepper, bell peppers, salt, eggplants, olive oil (2 tbsps), and squash. 3. Layer everything in your casserole dish. 4. Cook everything in the oven for 27 mins and stir the contents half way. 5. Boil your pasta in water and salt for 11 mins then remove all the liquid. 6. Place the pasta in a bowl, with: basil, liquid from the tomatoes, pepper, veggies, salt, arugula, feta, pasta, garlic, sun dried tomatoes balsamic, and olive oil. 7. Place the mix in the fridge for 60 mins then serve. 8. Enjoy.

Veggie Salad

51

GREEK

Grilled Cheese

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 482 kcal Fat 30.9 g Carbohydrates 27.1g Protein 24.6 g Cholesterol 92 mg Sodium 876 mg

Ingredients 1 1/2 tsps butter, softened 2 slices whole wheat bread, or your favorite bread 2 tbsps crumbled feta cheese

2 slices Cheddar cheese 1 tbsp chopped red onion 1/4 tomato, thinly sliced

Directions 1. Coat one side of each piece of bread with some butter then layer the following on one piece: tomato, feta, red onions, and cheddar. 2. Place the other piece of bread on top to form a sandwich and make sure the buttered side is facing outwards. 3. Fry your sandwich for 3 mins on one side and 2 mins on the other. 4. Enjoy.

52

Greek Grilled Cheese

Avgolemono

Prep Time: 15 mins

Chicken Stew

Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 321 kcal Fat 17.4 g Carbohydrates 16.4g Protein 25.6 g Cholesterol 154 mg Sodium 94 mg

Ingredients 1 (3 lb.) whole chicken 1/2 C. uncooked white rice salt and freshly ground black pepper to taste

3 egg, beaten 2 lemons, juiced

Directions 1. Clean you chicken and remove the insides if needed. 2. Get the chicken boiling, submerged in water. 3. Once the contents are boiling place a lid on the pan, set the heat to low, and cook the mix for 55 mins. 4. Skim the top of the liquid occasionally as the chicken cooks. 5. Remove the chicken from the pan and shred it when it is cool enough to handle. 6. Keep the water boiling and then add in pepper, salt, and rice. 7. Cook the rice with a low level of heat for 25 more mins. 8. Get a bowl and mix the lemon juice and eggs. 9. Grab a ladle and add some broth to the bowl with your eggs. 10. Keep adding broth until the eggs are hot. Then add the eggs to the big pot. 11. Add a bit more pepper and salt to the mix as well as the chicken. 12. Enjoy.

Avgolemono Chicken Stew

53

SOUVLAKI

V

Prep Time: 30 mins Total Time: 1 d 50 mins Servings per Recipe: 8 Calories 814 kcal Fat 53.2 g Carbohydrates 46.5g Protein 31.1 g Cholesterol 91 mg Sodium 766 mg

Ingredients 2 lbs lamb, cut into 1 inch square cubes 1/2 C. olive oil 1 C. red wine 1 tsp salt freshly ground black pepper to taste 1 tsp dried oregano 1 tbsp dried mint, crushed 1 clove garlic, chopped 4 C. plain yogurt 1 cucumber, shredded

4 cloves garlic, minced 2 tbsps olive oil 1/2 tsp dried dill weed salt and pepper to taste 8 pita bread rounds 2 tbsps olive oil 1 red onion, thinly sliced 1 tomato, thinly sliced

Directions 1. Get a bowl, combine the following: garlic, mint, lamb, oregano, half a C. of olive oil, pepper, red wine, and one tsp salt. 2. Stir the contents and place a covering on everything and put it all in the fridge for 4 hours. 3. Get a 2nd bowl, mix: minced garlic, yogurt, 2 tbsps olive oil, cucumber, pepper, dill, and salt. 4. Place this in the fridge as well. 5. Form kebabs from the mix and cook them on the grill for 6 mins then flip each one and cook for 5 more mins. 6. Coat each piece of bread with some olive oil and then toast them on the grill. 7. Serve these kebabs with a piece of bread, some red onions, and tomatoes. 8. Top the meat with the white sauce in the fridge. 9. Enjoy.

54

Souvlaki V

Shrimp

with Feta and Tomatoes

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 8 Calories 218 kcal Fat 10.9 g Carbohydrates 5.2g Protein 21.4 g Cholesterol 185 mg Sodium 436 mg

Ingredients 4 tbsps extra virgin olive oil 1 medium onion, finely chopped 3/4 C. chopped green onion 2 cloves garlic, crushed 2 C. chopped, peeled tomatoes 1/2 C. dry white wine 1/4 C. chopped fresh parsley

1 tbsp chopped fresh oregano salt and pepper to taste 2 lbs large uncooked shrimp, peeled 4 oz. crumbled feta cheese

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

Stir fry your onions until see through. Add in garlic and green onions. Cook for 4 more mins. Now add in: pepper, tomatoes, salt, wine and parsley. Place a cover on the pot and gently boil everything with a low level of heat for 35 mins. Now set your oven to 500 degrees before doing anything else. Layer half of the sauce into a casserole dish and top everything with the shrimp and add more sauce. 8. Add a finally layering of feta over everything. 9. Cook the contents in the oven for 13 mins then top with some more parsley. 10. Enjoy.

Shrimp with Feta and Tomatoes

55

HOMEMADE

Croutons

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 191 kcal Fat 6g Carbohydrates 28.7g Protein 5.1 g Cholesterol < 1 mg Sodium < 365 mg

Ingredients 1 tbsp extra-virgin olive oil 1 tbsp tapenade (olive spread) 4 slices ciabatta bread, cut

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

56

Set your oven to 375 degrees F before doing anything else. In a large bowl, mix together the olive oil and tapenade. Add the bread cubes and stir to combine. Place the bread cubes onto a baking sheet evenly. Cook in the oven for about 8-10 minutes. Remove from the oven and keep aside to cool completely. Store in an airtight container

Homemade Croutons

Handmade

Prep Time: 1 hr

Artisanal Olives

Total Time: 14 d 1 hr Servings per Recipe: 32 Calories 135 kcal Fat 14.6 g Carbohydrates 2.5g Protein < 0.8 g Cholesterol 0 mg Sodium 1185 mg

Ingredients 4 lb. fresh ripe olives 10 C. water 4 tbsp kosher salt 2 lemons, sliced

1 C. olive oil 2 hot chile peppers

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

Rinse the olives and soak in a bowl of the cold water for overnight. Drain the olives completely. With a knife, make a small slit in each olive. Fill the sterile pint jars with the olives. cut the chile peppers into rings. Place 1 chile peppers ring and 1 lemon slice into each jar. In a bowl, dissolve the salt into water completely. Place the salted water over the olives in the jar, leaving about 1/2-inch of space from the top. 9. Place the olive oil into the jars within 1/4-inch of the top. 10. Cover with the lids and seal tightly. 11. Refrigerate for 2 weeks before serving.

Handmade Artisanal Olives

57

CHEESY

Dill Patties

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 144.9 Fat 3.6g Cholesterol 124.0mg Sodium 57.4mg Carbohydrates 20.4g Protein 7.6g

Ingredients 1 lb zucchini 1/2 C chopped green onion ( spring) 1 small yellow onion, grated 1/2 C fresh dill, chopped 4 tbsp fresh flat-leaf parsley, chopped 1/2 C kasseri cheese, grated or 1/2 C feta cheese, crumbled

4 eggs, slightly beaten 1 C all-purpose flour fresh ground pepper Olive oil, for frying

Directions 1. Use a grater to grate the zucchini finely then place it in a fine mesh sieve. 2. Season the zucchini with some salt and then place it aside to get rid of the water in it for 32 min. 3. Place some of the grated zucchini in your hands and press it until the water comes out of it then use some kitchen towels to dry it and place it aside. 4. Toss the grated zucchini with green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper in a mixing bowl. 5. Place a large skillet over medium heat and fill ¼ inch of it with oil then heat it until it becomes hot. 6. Use a large tbsp to spoon the mix into the hot oil forming a patty when you drop it in it. 7. Repeat the process with the mix then cook the patties for 2 to 3 min on each side or until they become golden brown then serve them with some yogurt and enjoy.

60

Cheesy Dill Patties

Minty

Potato Salad

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 2 Calories 139.2 Fat 6.8g Cholesterol 0.0mg Sodium 152.7mg Carbohydrates 17.7g Protein 2.0g

Ingredients 200 g potatoes, peeled 1 tbsp olive oil 1 tbsp white vinegar 1 tsp dried mint

1/8 tsp salt, to taste 1/8 tsp ground black pepper, to taste

Directions 1. Slice the potatoes in small dices. Bring a salted pot of water to a boil then cook in it the potato until it becomes soft. Remove it from the water. 2. Toss the cooked potato with olive oil, white vinegar, dried mint, salt and black pepper. Place the salad in the fridge to lose heat for 1 h. 3. Enjoy.

Minty Potato Salad

61

GOLDEN

Shrimp Bites

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

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

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

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

62

Golden Shrimp Bites

Cherry Saucy

Lamb Kabobs with Cucumber Salad

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

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

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

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

Cherry Saucy Lamb Kabobs with Cucumber Salad

63

SAUCY

Greens Potato Salad

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 269.6 Fat 5.1g Cholesterol 0.0mg Sodium 238.9mg Carbohydrates 52.4g Protein 7.6g

Ingredients 3 onions cut into crescents 2 tbsp olive oil 1 1/2 lbs green beans 3 large ripe tomatoes cut into wedges 1 C tomato sauce

1 C water 3 large potatoes cut into chunks Salt and pepper

Directions 1. Place a skillet over medium heat and heat the oil in it. 2. Cook in it the onions for 3 to 5 min or until it becomes golden. 3. Stir in the rest of the ingredients then put on the lid and let them cook for 5 to 10 min or until they become soft. 4. Serve your warm veggies salad with your favorite toppings. 5. Enjoy.

64

Saucy Greens Potato Salad

Zesty

Prep Time: 15 mins

Carrot Salad

Total Time: 15 mins Servings per Recipe: 4 Calories 179.2 Fat 13.8g Cholesterol 0.0mg Sodium 95.9mg Carbohydrates 14.2g Protein 1.4g

Ingredients 1 lb carrot, peeled and coarsely grated 1/2 C. chopped onion 1 medium garlic clove, minced 1/2 tsp hot sauce 2 tbsp chopped fresh cilantro 1 tbsp chopped fresh parsley 1/4 C. fresh lemon juice

1/4 C. olive oil 1/4 tsp pepper Salt, to taste

Directions 1. Get a large mixing bowl: combine in it all the ingredients then season it with a pinch of salt. Serve it right away. 2. Enjoy.

Zesty Carrot Salad

65

BASMATI

Pilaf

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 6 Calories 168.3 Fat 3.6g Cholesterol 1.7mg Sodium 5.2mg Carbohydrates 31.1g Protein 3.7g

Ingredients 1 tsp unsalted butter 1/2 C. finely chopped onion 1 tsp paprika 1 tsp cumin 1/2 tsp cayenne pepper 1 1/2 C. water or 1 1/2 C. vegetable stock

1 C. white basmati rice Fresh ground black pepper, to taste 1/4 C. sliced almonds 1/4 C. raisins

Directions 1. Before you do anything preheat the oven to 350 F. 2. Place an oven proof pot over medium heat. Heat the butter in it. Add the onion and cook it for 3 min. 3. Combine in the cumin, cayenne pepper, paprika and rice. Let them cook for 2 min. 4. Add the raisins with stock then cook them over medium heat until it starts boiling. 5. Put on the lid in the oven and let it cook for 20 min. 6. Once the time is up, season the pilaf with a pinch of salt and pepper. Stir in the almonds then serve your pilaf. 7. Enjoy.

66

Basmati Pilaf

Balsamic

Prep Time: 5 mins

Carrots

Total Time: 10 mins Servings per Recipe: 2 Calories 163.5 Fat 13.7g Cholesterol 0.0mg Sodium 123.0mg Carbohydrates 10.8g Protein 0.7g

Ingredients 1 C. carrots, peeled and chopped or 1 C. baby carrots 2 tbsp olive oil or 2 tbsp clarified butter 1 tsp balsamic vinegar 1 pinch salt 1 pinch black pepper 1 tsp honey

1/4 lemon, juice of 1 pinch cinnamon

Directions 1. Place the carrots in a microwave safe bowl with 1 tbsp of water. Microwave it for 6 min. 2. Get a large shallow bowl: whisk in it the rest of the ingredients. Add the carrots and stir them well. 3. Serve your balsamic carrots. 4. Enjoy

Balsamic Carrots

67

CINNAMON

Lentils Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 311.8 Fat 1.0g Cholesterol 0.0mg Sodium 322.5mg Carbohydrates 56.8g Protein 19.8g

Ingredients 7 C. hot water 1 1/2 C. dried brown lentils 3 C. chopped onions 2 tsp instant beef bouillon 1 1/2 tsp cumin 3/4 tsp sugar 1/2 tsp salt

1/2 tsp cinnamon 1/4 tsp allspice 1/4 tsp ground red pepper (optional)

Directions 1. Place a large pot over medium heat. 2. Pour the water into it and cook it until it starts boiling. Stir in the lentils and bring them to a boil. 3. Lower the heat and cook it for 12 min. 4. Place a large skillet over medium heat. Grease it with a cooking spray. Sauté the onion in it for 9 min. 5. Stir the mix into the pot with lentils. Put on the lid and cook the soup for 25 min over low heat. Serve it warm. 6. Enjoy.

68

Cinnamon Lentils Soup

Hot

Harissa Potato Salad

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 2 Calories 283.2 Fat 9.2g Cholesterol 0.0mg Sodium 591.0mg Carbohydrates 46.8g Protein 5.0g

Ingredients 1 lb baking potato 1 1/2 tsp harissa, see appendix 1 tbsp olive oil 1/2 tsp coarse sea salt 1 -2 tbsp sesame seeds

1/2-1 tsp fresh lemon juice 1/2 tsp flaked sea salt

Directions 1. 2. 3. 4.

Before you do anything preheat the oven to 375 F. Discard the skin of the potatoes and cut into large pieces. Mix the harissa, olive oil, salt, and sesame seeds. Add the potato and toss it to coat. Spread the potato mix on a greased baking sheet. Cook them in the oven for 24 min. flip the potato chunks and cook them for another 24 min. 5. Toss the roasted potato with the sea salt then serve it warm. 6. Enjoy.

Hot Harissa Potato Salad

69

LEMON

Rice

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 4 Calories 335.8 Fat 10.7g Cholesterol 22.9mg Sodium 522.0mg Carbohydrates 54.1g Protein 5.7g

Ingredients 1 1/2 C. long grain brown rice 2 3/4 C. water or 2 3/4 C. vegetable stock 3/4 tsp salt 1/2 tsp pepper 1 tsp ground coriander 1/2 tsp ground cardamom

3 tbsp butter, cut into pieces 1/4 C. preserved lemon, minced, garnish

Directions 1. Grease a rice cooker with a cooking spray. 2. Stir in the water with rice, cardamom, coriander, salt and pepper. Put on the lid and cook it according to the instructions of the manufacturer. 3. Once the time is up, stir in the butter and fluff the rice with a fork. Put on the lid and let it sit for 12 min. serve it warm with minced lemon. 4. Enjoy

72

Lemon Rice

Navel

Almonds Salad

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 4 Calories 265.8 Fat 10.8g Cholesterol 0.0mg Sodium 3.0mg Carbohydrates 41.7g Protein 6.8g

Ingredients 6 navel oranges 2 tsp orange blossom water 8 dates, pitted and thinly sliced lengthwise 3 oz slivered almonds, lightly toasted 1 tbsp of fresh mint, shredded

1/4 tsp ras el hanout spice mix, see appendix

Directions 1. Discard the orange peel and pith. Slice it into sections and place them in a mixing bowl. Press whatever left from the oranges to extract the juice and add it to the bowl. 2. Add the orange blossom and mix them. Cover the bowl and place it in the fridge for 15 to 30 min. 3. Spoon the mix into a serving dish. Sprinkle on top of it the dates with almonds, mint and ras el hanout. Place it in the fridge until it becomes cold. 4. Enjoy.

Navel Almonds Salad

73

MARINATED

Grilled Shrimp

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

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

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

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

74

Marinated Grilled Shrimp

Warm

Basmati Avocado Salad

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

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

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

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

Warm Basmati Avocado Salad

75

ROASTED

Chickpea Capers Salad

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

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

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

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

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Roasted Chickpea Capers Salad

Provence

Tapenade

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 81 kcal Fat 7.9 g Carbohydrates 2.5g Protein < 0.5 g Cholesterol < 0 mg Sodium 359 mg

Ingredients 3 cloves garlic, peeled 1 C. pitted kalamata olives 2 tbsp capers 3 tbsp chopped fresh parsley 2 tbsp lemon juice

2 tbsp olive oil salt and pepper to taste

Directions 1. In a food processor, add the garlic cloves and pulse till minced. 2. Add the olives, capers, parsley, lemon juice, olive oil, salt and pepper and pulse till chopped finely.

Provence Tapenade

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COMPLEX

Hummus

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 6 Calories 130 kcal Fat 8.3 g Carbohydrates 11.9g Protein 2.5 g Cholesterol 0 mg Sodium 424 mg

Ingredients 1 (15 oz.) can garbanzo beans, drained 1/3 C. pimento-stuffed Manzanilla olives 1/4 C. lemon juice 2 cloves garlic, minced 3 tbsp extra-virgin olive oil 2 tsp chopped fresh basil

1 1/2 tsp chopped fresh parsley 1/4 tsp salt, or to taste 1/8 tsp ground black pepper

Directions 1. In a food processor, add all the ingredients and pulse till smooth.

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Complex Hummus

Roasted

Rustic Olives

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 12 Calories 75 kcal Fat 7.5 g Carbohydrates 1.4g Protein < 0.7 g Cholesterol 0 mg Sodium 981 mg

Ingredients 3 1/2 C. whole mixed olives, drained 1/4 C. dry white wine 2 tbsp fresh orange juice 2 tbsp olive oil 2 cloves garlic, minced 2 sprigs fresh rosemary 2 tbsp fresh parsley, chopped

1 1/2 tbsp chopped fresh oregano 4 tsp grated orange zest 1/4 tsp crushed red pepper flakes

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

Set your oven to 375 degrees F before doing anything else. In a 13x9-inch baking dish, mix together the olives, wine, orange juice, olive oil and garlic. Press the rosemary sprigs in the olives mixture. Cook in the oven for about 15 minutes, stirring once in the middle way. Remove the rosemary sprigs. Add the parsley, oregano, orange zest and red pepper flakes and stir to combine. These baked olives can be served warm or cool as well.

Roasted Rustic Olives

79

SWEET POTATO

Wraps

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

Ingredients 2 sweet potatoes, peeled and cut into bite-size pieces 2 tbsps extra virgin olive oil one cup broccoli florets one (15 ounce) can lentils, drained and rinsed one 1/2 tsps cayenne pepper, or (your preferred amount)

one tbsp cumin one tsp garlic salt 2 tomatoes, chopped 6 tbsps barbeque sauce, divided 6 whole wheat Lebanese-style pita bread rounds

Directions 1. Let’s begin this recipe by grabbing a cooking pot and filling it with water. 2. Combine the sweet potatoes with the water and heat everything over a high level of heat. Once the water has reached a boiling state lower the heating source to a medium to low level. Let the potatoes simmer for eight mins or until you find them soft. 3. Once the potatoes are soft remove them from the water. Grab a frying pan for the next step. Place the frying pan over a medium to high level of heat and add some olive oil. 4. Let the olive oil get hot and add your broccoli. Take care to continually stir the contents until you find your veggies are soft but firm. This should take about 5 mins of frying. 5. Grab lentils and the following items: sweet potatoes, cayenne pepper, salt, and cumin. Combine all the items with the broccoli and fry for five mins. 6. Once all the contents have been nicely heated combine the diced tomatoes and continue cooking for an additional three mins. 7. Now get your pita ready by adding one tbsp of barbeque sauce to it. 8. Take a cup of potatoes & lentil mixture and place it on the pita for wrapping. 9. If you need some help keeping your pita secured take care to fold up the bottom portion first and then the sides. Use a toothpick hold it all together. Plate and serve. 80

Sweet Potato Wraps

Cilantro

and Garlic Potatoes

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

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

one tbsp fresh lemon juice salt (your preferred amount)

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

Cilantro and Garlic Potatoes

81

FRIED CAULIFLOWER

with Tahini Sauce

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

Ingredients 1/3 cup tahini 2 cloves garlic, minced one tbsp chopped fresh parsley 1/4 cup water 1/4 cup fresh lemon juice salt and pepper (your preferred amount)

6 cups vegetable oil for frying one head cauliflower, cut into florets

Directions 1. So let's start by making our sauce. To make the sauce combine the following: water, tahini, parley, and garlic. 2. Combine everything in a good dish for mixing. Continue to mix everything until your tahini sauce is completely smooth. 3. Take your smooth tahini sauce and add some salt according to your preference as well as pepper. Put the sauce to the side and move to the next step. 4. Grab a large frying pan or a deep fryer and fill it with oil. You want to get this oil to a temperature of 375 degrees Fahrenheit or 190 degrees Celsius. 5. Once you've gotten your oil hot and ready for frying take out half of your cauliflower and deep fry them until crispy. The florets should be fried for about eight minutes usually. 6. After frying, take care to remove florets from the oil and place them on paper towels to drain excess oils. 7. Now begin to fry the second half of florets. 8. Once all cauliflower has been fried serve it. Making sure to use our tahini sauce from earlier as a condiment. 9. Enjoy. 84

Fried Cauliflower with Tahini Sauce

Mahallebi

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

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

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

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

85

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

86

Greek

Veggie Pizza

Prep Time: 30 mins Total Time: 42 mins Servings per Recipe: 6 Calories 461 kcal Fat 29 g Carbohydrates 39.3g Protein 14.1 g Cholesterol 36 mg Sodium 894 mg

Ingredients 1/2 C. mayonnaise 4 cloves garlic, minced 1 C. crumbled feta cheese, divided 1 (12 inch) pre-baked Italian pizza crust 1/2 C. oil-packed sun-dried tomatoes, coarsely chopped

1 tbsp oil from the sun-dried tomatoes 1/4 C. pitted kalamata olives, coarsely chopped 1 tsp dried oregano 2 C. baby spinach leaves 1/2 small red onion, halved and thinly sliced

Directions 1. Set your oven to 450 degrees F before doing anything else and arrange an oven rack in the lowest position. 2. In a small bowl, mix together the mayonnaise, garlic and 1/2 C. of the feta. Arrange the pizza crust onto a cookie sheet. 3. Spread the mayonnaise mixture over the pizza crust evenly. 4. Arrange the tomatoes, olives and oregano over the mayonnaise mixture. Cook in the oven for about 10 minutes. 5. In a bowl, add the spinach, onion and the 1 tbsp of the sun-dried tomato oil and toss to coat. 6. Place the spinach mixture over the hot pizza and sprinkle with remaining 1/2 C. of the feta cheese. 7. Cook in the oven for about 2 minutes more. 8. Remove from the oven and cut into 6 equal sized wedges. 9. Serve hot.

Greek Veggie Pizza

87

BULGUR

Salad

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

Ingredients 3 tbsp olive oil 1 onion, minced 1 ripe tomato, cut into small cubes 3 C beef broth 2 C bulgur, rinsed Salt and ground black pepper, or to taste

1/2 C cooked green lentils 1/3 C cooked chickpeas 1 bunch fresh mint, chopped

Directions 1. Place a large pan over medium heat. Heat the oil in it the sauté in it the onion for 4 min. add the tomato and cook them for 3 min. 2. Stir in the beef broth then cook them until they start boiling. Add the bulgur with a pinch of salt and pepper. Lower the heat and let them cook for 6 min. 3. Stir in the lentils with the chickpeas and cook them for an extra 6 min. 4. Place the mix aside to lose heat for 35 min. once the time is up, stir the mint into it then serve it with your favorite toppings. 5. Enjoy.

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Bulgur Salad

Bulgur

Salad II

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 216 kcal Fat 9.8 g Carbohydrates 30.4g Protein 5.3 g Cholesterol 0 mg Sodium 19 mg

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

1/2 C minced fresh parsley 1/2 C minced fresh mint leaves 1 tsp red pepper flakes, or to taste 2 tbsp olive oil Juice of 1 fresh lemon 2 tbsp pomegranate molasses

Directions 1. Get a large bowl: combine in it the bulgur with the boiling water. Put on the lid and let sit for 22 min. 2. Place a large pan over medium heat and heat 2 tbsp of olive oil in it. Sauté in it the onion for 6 min. 3. Pour the bulgur into a piece of cheesecloth and press it to remove the excess water. 4. Combine it in another large mixing bowl with the onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes, 2 tbsp olive oil, the lemon juice, and the pomegranate molasses. 5. Stir them well and adjust their seasoning then serve it. 6. Enjoy.

Bulgur Salad II

89

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

91

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. 92

Incredible Tapas

Greek

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.

Greek Fruit Salad

93

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

97

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

99

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.

100

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

101

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

103

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. 104

Lemony Roasted Chicken

Eggplant Salad

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

105

COUSCOUS

and Tomatoes

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.

108

Couscous and Tomatoes

Okra

Stew

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

109

KOFTA

(Beef Kebabs)

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

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

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

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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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

Easy

Basil Meatball Tapas

Prep Time: 2 mins Total Time: 6 hrs 2 mins Servings per Recipe: 8 Calories 10.8 Fat 0.0g Cholesterol 0.0mg Sodium 163.5mg Carbohydrates 2.6g Protein 0.4g

Ingredients 1 lb about 4 servings frozen meatballs 2 tbsp fresh basil, torn into large pieces 1 tbsp fresh rosemary

1 tsp fresh thyme 2 C. tomato juice

Directions 1. In a crock pot, add all the ingredients. 2. Set the crock pot o Low and cook, covered for about 6-8 hours. 3. Serve with the toothpicks.

Easy Basil Meatball Tapas

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SPANISH

Sweet Patatas Tapas

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 384.3 Fat 8.1g Cholesterol 211.5mg Sodium 442.6mg Carbohydrates 60.3g Protein 16.6g

Ingredients 1.5 lbs baby new potatoes, unpeeled 4 garlic cloves, unpeeled and smashed 1 tbsp olive oil 1 small onion, thinly sliced 1/2 tsp crushed red pepper flakes 1/2 tsp paprika

1 lb chopped fresh tomatoes 1 tsp dark brown sugar 2 tbsp chopped fresh parsley salt fresh ground black pepper

Directions 1. In a clean tea towel, place the baby potatoes and hit with a wooden mallet to crack them lightly. 2. In a large skillet, heat the oil and sauté the potatoes, onion and garlic for about 10-12 minutes. 3. Add the tomatoes, brown sugar, chili flakes, paprika salt and pepper. 4. Simmer, covered for about 15 minutes. 5. Stir in the parsley and serve warm.

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Spanish Sweet Patatas Tapas

Balsamic

Padron

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 358.8 Fat 28.0g Cholesterol 0.0mg Sodium 18.5mg Carbohydrates 27.8g Protein 5.1g

Ingredients 20 -40 padron bell peppers 1/2 C. extra virgin olive oil 1 -3 garlic clove, fresh, finely minced

sea salt ( to your taste) balsamic vinegar ( to your taste)

Directions 1. In a large skillet, heat the oil on medium-high heat and sauté the peppers for about 3 minutes. 2. Transfer the peppers onto a paper towel lined plate to drain and drizzle with the vinegar. 3. Serve with a sprinkling of the garlic, red peppers and salt.

Balsamic Padron

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CHOCOLATE

and Bread Tapas

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 527.9 Fat 14.9g Cholesterol 0.0mg Sodium 974.6mg Carbohydrates 83.0g Protein 14.0g

Ingredients 10 slices baguette ( 3/8 inch thick) 3 oz. Swiss bittersweet chocolate 3 -4 tbsp extra virgin olive oil

coarse salt, to taste

Directions 1. 2. 3. 4. 5.

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Set your oven to the broiler. Cook the bread slices under the broiler till toasted completely. Now, set the oven to 350 degrees F. Drizzle the slices with the oil and sprinkle with a little salt evenly. Top each slice with the chocolate and cook in the oven till it melts completely.

Chocolate and Bread Tapas

Spiced

Prep Time: 5 mins

Nutty Tapas (Almendras Saladas)

Total Time: 5 mins Servings per Recipe: 4 Calories 428.5 Fat 38.1g Cholesterol 0.0mg Sodium 595.3mg Carbohydrates 13.6g Protein 15.5g

Ingredients 2 C. blanched almonds 1 tsp sea salt 1/2 tsp Spanish sweet paprika

olive oil, for frying

Directions 1. In a pan, add about 1-inch oil to 300 degrees F and fry the almonds till golden. 2. Transfer the almonds onto paper towel lined plate to drain. 3. Sprinkle with the paprika and salt.

Spiced Nutty Tapas

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BEEF

Liver

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 10 Calories 330 kcal Fat 14.7 g Cholesterol 312 mg Sodium 955 mg Carbohydrates 23.1 g Protein 25.9 g

Ingredients 1/3 C. cooking oil 1 lb (400 gm) calf’s liver, diced 6 garlic cloves, crushed and minced 1 large green bell pepper, diced 1 chili pepper, seeded and diced 1 1/2 Tbsp cumin powder 1/2 tsp cinnamon powder

1/4 tsp ginger powder 1/4 tsp cloves powder 1/4 tsp cardamom powder Juice of one lime or lemon 1 tsp salt

Directions 1. Cook liver in hot oil until you see that it is changing color and stir in all the remaining ingredients before cooking all this for 15 more minutes. 2. Serve.

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Beef Liver

Olive

Side Dish

Prep Time: 10 mins Total Time: 1 hr 15 mins Servings per Recipe: 20 Calories 33 kcal Fat 3.3 g Cholesterol 0 mg Sodium 383 mg Carbohydrates 0.9 g Protein 0.3 g

Ingredients 2 Tbsp Olive Oil 1 garlic clove, crushed 2 Tbsp minced cilantro 2 Tbsp minced celery

10 oz. Olives kalamata or green, drained, uniform in size

Directions 1. Cook celery, garlic and cilantro in hot oil for 5 minutes and stir in olives after turning the heat off. 2. Refrigerate for an hour before serving.

Olive Side Dish

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