Hummus and Olive Oil: Delicious Mediterranean Recipes for All Types of Mediterranean Dishes [2 ed.]

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Hummus and Olive Oil Delicious Mediterranean Recipes for All Types of Mediterranean Dishes

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Table of Contents How to Make Hummus 9 Mediterranean Red Hummus 12 Black Bean Hummus 13 Greek Moussaka I 14 Soup of Carrots and Lentils 18 Dolmas 19 Greek Style Salad Dressing 20 Pasta from Athens 21 Greek Style Macaroni Salad 24 Pita, Pesto, and Parmesan 25 Greek Spinach Puff Pastry Bake 26 Chicken Souvlak 27 Greek Rice 28

Easiest Greek Chicken 29 Parsley Pasta Salad 30 Orzo Salad II 31 How to Make Falafels 34 Lebanese Chicken and Potatoes 35 Lebanese Red Lentil Soup 36 Chard Lentil Soup 37 Koosa 38 Chard Lentil Soup 39 Lebanese Garlic Sauce II 40 Adas bil Hamod 41 Sweet Potato Wraps 44 Cilantro and Garlic Potatoes 45 Fried Cauliflower with Tahini Sauce 46 Mahallebi 47

Muhammara 49 Lentil Lemon Soup II 50 Chicken Shawarma 54 Full Moroccan Dinner 56 Olivia’s Favorite 58 Handmade Artisanal Olives 59 Aromatic Olives 60 Provence Tapenade 61 Easy Catering Stuffed Olives 64 Southern Athens Chicken Breast 65 2-Ingredient Olive Puff Pastry 66 Mediterranean Meatballs 67 Mediterranean Toast Spread 68 Oven Focaccia 69 Arabian Okra Stew 70

Countryside Lamb 71 Lamb Burgers 74 Mediterranean Style Lamb II 75 Lamb Meatloaf 76 Zucchini and Lamb 77 Honey Chili Lamb 78 Arabian Lamb Shanks 80 How to Make a Rack of Lamb 81 Lemon Dijon Lamb Legs 85 Greek Lamb Souvlaki 86 Lentils from Lebanon 87 Mediterranean Quiche 88 2 Bean Lentils 89 Red Lentils and Carrots 90 Marrakesh Lentils 91

Sweet Tomato Lentils 94 Bulgur Chili 95 Lentils from the Mediterranean II 96 Lentil Burgers 97 Moroccan Lentils 98 Creamy Clarified Lentils 99

How to Make Hummus

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

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

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

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

How to Make Hummus

9

MEDITERRANEAN

Red Hummus

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.

12

Mediterranean Red Hummus

Black Bean Hummus

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.

Black Bean Hummus

13

GREEK

Moussaka I

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

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

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

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 14

On a working surface, layered with paper towels, lay out all your pieces of eggplant. Top the eggplants with salt and let them sit for 40 mins. Now sear the veggies in olive oil then place them on some new paper towels. Top your beef with pepper and salt and then fry it in butter with the garlic and onions. Once the beef is fully done add in: parsley, wine, cinnamon, tomato sauce, herbs, and nutmeg. Let this all cook for 23 mins. Let the mix cool off then add in the whisked eggs. Get a casserole dish and coat it with nonstick spray then set your oven to 350 degrees before doing anything else. Now get another pot and begin to heat your milk. Greek Moussaka I

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

15

SOUP

of Carrots and Lentils

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

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

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

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

18

Soup of Carrots and Lentils

Dolmas

(Stuffed Grape Leaves)

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

Ingredients 2 C. uncooked long-grain white rice 1 large onion, chopped 1/2 C. chopped fresh dill 1/2 C. chopped fresh mint leaves 2 quarts chicken broth 3/4 C. fresh lemon juice, divided

60 grape leaves, drained and rinsed hot water as needed 1 C. olive oil

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

Dolmas

19

GREEK STYLE

Salad Dressing

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 120 Calories 104 kcal Fat 10.8 g Carbohydrates 2.1g Protein < 0.2 g Cholesterol < 0 mg Sodium 246 mg

Ingredients 1 1/2 quarts olive oil 1/3 C. garlic powder 1/3 C. dried oregano 1/3 C. dried basil 1/4 C. pepper 1/4 C. salt

1/4 C. onion powder 1/4 C. Dijon-style mustard 2 quarts red wine vinegar

Directions 1. Get bowl, combine: Dijon, olive oil, onion powder, garlic powder, salt, oregano, pepper, and basil. 2. Now add in the vinegar and mix everything nicely. 3. Place a covering over the bowl and serve the contents once all the ingredients have reached room temp. 4. Enjoy the dish over romaine lettuce and diced sun dried tomatoes.

20

Greek Style Salad Dressing

Pasta

from Athens

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 488 kcal Fat 11.4 g Carbohydrates 70g Protein 32.6 g Cholesterol 55 mg Sodium 444 mg

Ingredients 1 (16 oz.) package linguine pasta 1/2 C. chopped red onion 1 tbsp olive oil 2 cloves garlic, crushed 1 lb. skinless, boneless chicken breast meat - cut into bite-size pieces 1 (14 oz.) can marinated artichoke hearts, drained and chopped 1 large tomato, chopped

1/2 C. crumbled feta cheese 3 tbsps chopped fresh parsley 2 tbsps lemon juice 2 tsps dried oregano salt and pepper to taste 2 lemons, wedged, for garnish

Directions 1. Cook your pasta in water and salt for 9 mins then remove all the liquids. 2. Stir fry your garlic and onions in olive oil for 4 mins then add in the chicken and cook the mix until the chicken is fully done. 3. Now set the heat to low and add the following: pasta, artichokes, oregano, tomato, lemon juice, feta, and parsley. 4. Simmer this mix for 5 mins then shut the heat and add in pepper, salt, and lemon wedges. 5. Enjoy.

Pasta from Athens

21

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.

24

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

25

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.

26

Greek Spinach Puff Pastry Bake

Chicken

Prep Time: 30 mins

Souvlak

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. Enjoy.

Chicken Souvlak

27

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.

28

Greek Rice

Easiest

Prep Time: 10 mins

Greek Chicken

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

29

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.

30

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

31

HOW TO MAKE

Falafels

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.

34

How to Make Falafels

Lebanese

Chicken and Potatoes

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 592 kcal Carbohydrates 53.9 g Cholesterol 65 mg Fat 30.5 g Protein 26.7 g Sodium 81 mg

Ingredients 8 cut up chicken pieces 8 medium potatoes, peeled and quartered salt (your preferred amount) ground white pepper (your preferred amount) 4 cloves garlic, crushed

1/2 cup extra virgin olive oil one cup fresh lemon juice

Directions 1. Start this recipe by heating the oven to 425 degrees Fahrenheit or 220 degrees Celsius. 2. Now grab a nice sized container safe for baking and put your potatoes and chicken in it. You want to now add a good amount of white pepper and salt to the meat. 3. Now grab another container good for mixing, preferably a bowl, and combine the following items: juiced lemon, garlic, and olive oil. Take care to mix everything graciously and coat your meats with this seasoning. 4. Now you should take some aluminum foil and cover the dish containing the meats with it. 5. Place the meats into the oven for about 30 mins. 6. After 30 mins you want to remove the aluminum cover and increase the temperature of the oven to 475 degrees Fahrenheit or 245 degrees Celsius. 7. Continue to allow the potatoes and meat to bake until they are nice and brown and crispy. This should take about 30 more mins. 8. Allow food to cool and plate. 9. Enjoy.

Lebanese Chicken and Potatoes

35

LEBANESE

Red Lentil Soup

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 276 kcal Carbohydrates 39.1 g Cholesterol 1 mg Fat 7g Protein 16.7 g Sodium 524 mg

Ingredients 6 cups chicken stock one lb red lentils 3 tbsps olive oil one tbsp minced garlic one large onion, chopped one tbsp ground cumin

1/2 tsp cayenne pepper 1/2 cup chopped cilantro 3/4 cup fresh lemon juice

Directions 1. Grab a nice sized pan and combine lentils and chicken stock. We want to get the lentils and chicken stock to a boiling state before proceeding. 2. Once the stock is boiling, lower the heating source to medium to low-ish level, and place a lid on the pan. 3. For 20 mins allow the lentils to lightly simmer. 4. Now let the lentils continue to simmer and grab a frying pan or skillet. 5. Place some olive oil in the pan and heat it with a medium to high level of heat. 6. Once the oil is hot combine onions and garlic. Fry these onions and garlic for approx. 3 mins. You will notice the onions become see through. 7. Once the onions and garlic are ready combine them with the lentils. 8. Also combine the lentils with some cayenne and cumin for extra tastiness. 9. Allow the lentils to keep cooking until you find them soft. The lentil cooking process should take ten mins. 10. Now for the final step we need a blender. Prep your blender and puree the soup. The puree can also be done by using a stick or wooden spoon. Make sure your soup is nice and smooth before adding lemon juice and some cilantro. 11. Serve. 36

Lebanese Red Lentil Soup

Chard

Lentil Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 361 kcal Carbohydrates 50.7 g Cholesterol 0 mg Fat 14 g Protein 10.5 g Sodium 931 mg

Ingredients one cup large brown lentils, rinsed 4 cups thinly sliced Swiss chard 4 large potatoes, cut into cubes one cup freshly squeezed lemon juice 6 cloves garlic, crushed (or more (your preferred amount))

one tbsp salt, or (your preferred amount) 1/2 cup olive oil 8 cups water

Directions 1. This next lentil based dish is great. Let’s start with a big cooking pot. Add some water to this pot, enough to cover your lentils, and get it boiling. 2. Once you have the water boiling we want to add the lentils and cook them for about 10 mins. After 10 mins of boiling you should notice your lentils are getting softer. 3. Once the lentils have been boiling for about 10 mins mix in your chards. We want to get the chards nice and soft. So let them boil for about 5 mins. 4. After the chards are soft. Combine everything with the potatoes and lower the heating temperature to a medium to low level and put a lid on the cooking pot. 5. Allow the contents to boil for twelve mins or until you find that the potatoes are soft. 6. Grab a bowl for mixing and combine some salt, lemon juice, and crushed garlic. Make sure to combine the contents evenly and then mix it in with the potatoes. 7. Allow the potatoes to continue simmering for about five more mins, given that they are already soft and basically done. 8. We now want to combine the potatoes with olive oil and increase the heating source to a high level for about 2 more mins. 9. Let the contents cool. Plate. Serve. Enjoy.

Chard Lentil Soup

37

KOOSA

(Stuffed Zucchini)

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 330 kcal Carbohydrates 46.6 g Cholesterol 40 mg Fat 7g Protein 22.7 g Sodium 485 mg

Ingredients 6 large zucchinis one lb chopped top round steak one cup white rice one tsp ground nutmeg salt and ground black pepper (your preferred amount)

one (10.75 ounce) can tomato soup one (14.5 ounce) can stewed tomatoes

Directions 1. Let's begin with our zucchini. We want to take a knife and remove one end of each vegetable. 2. The end of the zucchini is removed to get access to the flesh. 3. Take a small spoon or scoop and take care to remove all the flesh. The important part is to keep the outside layer of the zucchini. You can discard the flesh or store it in the fridge for another dish (storage preferred). 4. Now grab a container good for mixing, possibly a bowl, and combine the following ingredients: black pepper, chopped steak, nutmeg, and rice. 5. Take the mixture and fill the zucchini shells with graceful care. Take care to leave some space for the expansion of the rice as it cooks (about one inch). 6. Grab a large cooking pot and put your stuffed veggies in it. Cover the veggies with stewed tomatoes and tomato soup. Place a lid over the cooking pot. 7. Bring the contents to a state of boiling and then immediately lower the temperature of the heating source to a medium to low level. Allow dish to cook for about 35 to 45 mins. 8. Allow contents to cool a bit. 9. Plate and serve.

38

Koosa

Chard

Lentil Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 361 kcal Carbohydrates 50.7 g Cholesterol 0 mg Fat 14 g Protein 10.5 g Sodium 931 mg

Ingredients one cup large brown lentils, rinsed 4 cups thinly sliced Swiss chard 4 large potatoes, cut into cubes one cup freshly squeezed lemon juice 6 cloves garlic, crushed (or more (your preferred amount))

one tbsp salt, or (your preferred amount) 1/2 cup olive oil 8 cups water

Directions 1. This next lentil based dish is great. Let’s start with a big cooking pot. Add some water to this pot, enough to cover your lentils, and get it boiling. 2. Once you have the water boiling we want to add the lentils and cook them for about 10 mins. After 10 mins of boiling you should notice your lentils are getting softer. 3. Once the lentils have been boiling for about 10 mins mix in your chards. We want to get the chards nice and soft. So let them boil for about 5 mins. 4. After the chards are soft. Combine everything with the potatoes and lower the heating temperature to a medium to low level and put a lid on the cooking pot. 5. Allow the contents to boil for twelve mins or until you find that the potatoes are soft. 6. Grab a bowl for mixing and combine some salt, lemon juice, and crushed garlic. Make sure to combine the contents evenly and then mix it in with the potatoes. 7. Allow the potatoes to continue simmering for about five more mins, given that they are already soft and basically done. 8. We now want to combine the potatoes with olive oil and increase the heating source to a high level for about 2 more mins. 9. Let the contents cool. Plate. Serve. Enjoy.

Chard Lentil Soup

39

LEBANESE

Garlic Sauce II

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 1 Calories 123 kcal Carbohydrates 0.9 g Cholesterol 0 mg Fat 13.6 g Protein 0.1 g Sodium 165 mg

Ingredients one head garlic, minced one tbsp sea salt 1/2 cup fresh lemon juice

one cup vegetable oil one cup olive oil (not extra virgin)

Directions 1. For this recipe we will need a jar. The size of the jar should be a quart. 2. Combine the following items in the jar: olive oil, garlic, veggie oil, and juiced lemon. 3. Grab your immersion blender and begin to combine and stir the items until they become nice and thick. Make sure your blending apparatus is at the bottom of the jar. Continue mixing and stirring for 2 mins. 4. Take care to grab the contents which stick to the walls of the jar. Continue the blending process until the contents become mayo like. 5. Store and enjoy.

40

Lebanese Garlic Sauce II

Adas

bil Hamod

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 243 kcal Carbohydrates 39.8 g Cholesterol 0 mg Fat 2.6 g Protein 17 g Sodium 46 mg

Ingredients one tbsp olive oil 1/2 cup chopped onions one lb brown lentils 3 cloves garlic, minced one (16 ounce) package frozen whole leaf spinach

one tbsp dried mint, crushed salt (your preferred amount) 3/4 cup lemon juice

Directions 1. So to begin, we are going to need to cook some oil. 2. Get a large sized cooking pot and heat it up with a high level of heat. Once the pot is nice and hot add your oil to the pot and let it heat as well. Once the oil is ready to fry place in your onions. 3. Fry the onions until they caramelize this will take about 10-15 mins on a high heat level. 4. Once your onions have cooked add the following items to the frying oil: spinach, lentils, garlic, and mint. 5. Cover the lentils with about two inches of water. Make sure no piece of onion is stuck to the pot's bottom by stirring nicely. 6. Let the contents cook until you notice the water beginning to boil. 7. Once the water is boiling lower the heat to a medium to low level and let the lentils simmer for 20 mins. Remember to let the lentils cook while uncovered for maximum taste. 20 mins should be enough time to find that your lentils are soft. 8. Once the lentils are cooked add some salt and lower the heat a bit more. 9. Allow the soup to cool and then serve. 10. NOTE: If you find your soup becoming too thick this is okay. Just add a bit more water. This will occur usually during the simmer stage. Adas bil Hamod

41

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

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. 44

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

45

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.

46

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 boiling state. Mahallebi

47

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.

48

Muhammara

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 145 kcal Carbohydrates 7.2 g Cholesterol 0 mg Fat 12.4 g Protein 2.3 g Sodium 50 mg

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

one tsp ground cumin one tsp red pepper flakes

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

Muhammara

49

LENTIL

Lemon Soup II

Prep Time: 20 mins Total Time: 3 hrs 30 mins Servings per Recipe: 6 Calories 263 kcal Carbohydrates 41.9 g Cholesterol 0 mg Fat 5.5 g Protein 15.7 g Sodium 263 mg

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

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

Directions 1. To make this recipe grab a pan that can be covered later, possibly a saucepan. Inside of the pan let's mix the following ingredients thyme, chicken broth, parsley, six cups water, bay leave, and one onion. 2. Put the contents over a medium to high level of heat, stirring a bit, and let the broth and water begin to boil. 3. Once a boiling state is achieved we want to lower the temperature of the heating source to a medium to low level. Let the broth continue to simmer quietly for about one and a half hours. 4. Once the broth has cooked for about an hour and a half strain it and save four cups for our next steps. 5. Store the remnants for other recipes in the fridge in an air tight container. 6. Grab a large pot for soup, possibly a soup pot if you own one. 7. Combine four cups of water and broth with lentils. Bring the contents to a boiling state. 50

Lentil Lemon Soup II

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

51

CHICKEN

Shawarma

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

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

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

Directions 1. First let’s begin by grabbing a nice sized container safe for baking typically something that is glass. 2. Inside of our dish we want to combine the following items: pepper, malt vinegar, salt, one fourth cup of yogurt, cardamom, veggie oil, and mixed spice. 3. Grab your chicken and cover each piece with the seasoning evenly. Once you have covered each piece, evenly take the chicken pieces and place them into a new container and place this container in the fridge for four hrs (overnight is preferred). 4. Now that our chicken pieces have been nice and seasoned let’s get our oven ready for some baking. 5. Turn on the oven to 350 degrees Fahrenheit or 175 degrees Celsius. 6. Grab a small container good for mixing (possibly a bowl) combine the following things: pepper, tahini, salt, one fourth cup of yogurt, parsley, garlic, olive oil, and juiced lemon. 7. Place a lid on the container and put it in the fridge for cooling. 54

Chicken Shawarma

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

55

FULL

Moroccan Dinner

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 645 kcal Fat 37.2 g Carbohydrates 7g Protein 69.4 g Cholesterol 208 mg Sodium 1141 mg

Ingredients 4 boneless chicken breast halves with skin salt and ground black pepper to taste 1 pinch cayenne pepper, or to taste 2 tsp herbes de Provence 2 tbsp olive oil 1/4 C. sliced shallots 1/2 C. pitted and sliced green olives 1/2 C. brine-cured pitted olives, such

as Kalamata, halved lengthwise and brine reserved 1 C. chicken broth 1 lemon, zested and juiced 1/2 tsp cumin 2 tbsp chopped fresh flat-leaf parsley 2 tbsp cold butter, cut into four pieces

Directions 1. Season the skin-side of the chicken breast halves with the salt, black pepper and cayenne pepper. 2. Now, season the skinless side of the chicken breast halves with salt, black pepper, cayenne, and herbes de Provence. 3. In a large plate, place the the chicken breast halves, skin-side up and keep aside for about 10 minutes. 4. In a large skillet, heat the olive oil on high heat. 5. In the skillet, place the chicken breast halves, skin-side down. 6. Reduce the heat to medium-high and cook for about 5 minutes. 7. Carefully, flip the chicken and cook for about 2 minutes. 8. Transfer the chicken into a plate. 9. In the same skillet, cook the shallots on medium heat for about 2 minutes. 10. Stir in the olives and cook for about 30 seconds. 11. Add the chicken broth and bring to a boil, scraping the browned bits from the the bottom of the pan with a wooden spoon. 56

Full Moroccan Dinner

12. Stir in the lemon juice, 2 tbsp of the the reserved olive brine, lemon zest and cumin. 13. Increase the heat to high and cook for about 2-3 minutes. 14. Reduce the heat to low and return chicken, skin-side up. 15. Cover the skillet and cook for about 5 minutes. 16. Transfer the chicken into a plate and with a piece of the foil, cover to keep warm. 17. Add the parsley and butter into sauce and cook till the butter melts , stirring continuously. 18. Place the sauce over chicken and serve.

57

OLIVIA’S

Favorite

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 50 Calories 60 kcal Fat 6.1 g Carbohydrates 0.8g Protein < 1.1 g Cholesterol 10 mg Sodium 118 mg

Ingredients 2 (8 oz.) packages cream cheese, softened 1 (7 oz.) jar pimento-stuffed green olives

1/2 tsp seasoned salt 1 1/2 C. chopped pecans

Directions 1. In a bowl, add the cream cheese, seasoning salt, and 2 tbsp of juice from the olive jar and mix till well combined. 2. Refrigerate for about 30 minutes. 3. Place enough of the cream cheese mixture around each olive and cover completely. 4. Coat each olive ball with the chopped pecans and refrigerate till firm. 5. Cut each olive ball in half and arrange onto a serving platter, cut side up.

58

Olivia’s Favorite

Handmade

Prep Time: 1 hr

Artisanal Olives

Total Time: 14 days 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

59

AROMATIC

Olives

Prep Time: 10 mins Total Time: 2 d 10 mins Servings per Recipe: 20 Calories 33 kcal Fat 3.3 g Carbohydrates 0.9g Protein < 0.3 g Cholesterol < 0 mg Sodium 383 mg

Ingredients 1 (8 oz.) jar pitted green olives 1 (5 oz.) jar pitted kalamata olives, drained 2 bay leaves 1/4 tsp dried rosemary

1/2 tsp fennel seed 1/2 tsp dried thyme 6 tbsp distilled white vinegar

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

60

In a colander, add the olives and rinse under cool, running water. Rinse the olive jars out with the water. In a large bowl, mix together the bay leaves, rosemary, fennel, thyme and white vinegar. Add the olives and toss to coat well. Divide the mixture in the 2 jars. (make sure each jar gets one bay leaf.) Fill any empty space with the water. Seal the jars and shake well. Refrigerate for at least 2 days.

Aromatic Olives

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

61

EASY

Catering Stuffed Olives

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 148 kcal Fat 14.4 g Carbohydrates 3.4g Protein 2.5 g Cholesterol 31 mg Sodium 455 mg

Ingredients 1 (6 oz.) can large, pitted black olives 4 oz. cream cheese

Directions 1. With a butter knife, fill each olive with the desired amount of cream cheese. 2. Serve immediately onto a decorative plate.

64

Easy Catering Stuffed Olives

Southern Athens

Chicken Breast

Prep Time: 15 mins Total Time: 9 hrs 15 mins Servings per Recipe: 6 Calories 402 kcal Fat 22.4 g Carbohydrates 16.5g Protein 31.2 g Cholesterol 97 mg Sodium 308 mg

Ingredients 3 cloves garlic, minced 1/3 C. pitted prunes, halved 8 small green olives 2 tbsp capers, with liquid 2 tbsp olive oil 2 tbsp red wine vinegar 2 bay leaves 1 tbsp dried oregano

salt and pepper to taste 1 (3 lb.) whole chicken, skin removed and cut into pieces 1/4 C. packed brown sugar 1/4 C. dry white wine 1 tbsp chopped fresh parsley, for garnish

Directions 1. In a bowl, mix together the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. 2. Place the mixture in the bottom of a 10x15-inch baking dish evenly. 3. Add the chicken pieces and stir to coat. 4. Refrigerate, covered for overnight. 5. Set your oven to 350 degrees F. 6. Remove the baking dish from the refrigerator and sprinkle with the brown sugar evenly. 7. Place the white wine all around the chicken. 8. Cook in the oven for about 1 hour, spooning the juices over chicken occasionally. 9. Transfer the chicken mixture on a platter and top with the pan juices. 10. Serve with a garnishing of the fresh parsley.

Southern Athens Chicken Breast

65

2-INGREDIENT

Olive Puff Pastry

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 230 kcal Fat 16.2 g Carbohydrates 18.3g Protein 3g Cholesterol 0 mg Sodium 265 mg

Ingredients 24 pimento-stuffed green olives 1 (17.25 oz.) package frozen puff pastry, thawed

Directions 1. 2. 3. 4.

66

Set your oven to 400 degrees F before doing anything else. Cut the pastry into 6-inch long and 1/2-inch wide strips. Wrap a pastry strip around each olive and arrange onto an ungreased baking sheet. Cook in the oven for about 20 minutes.

2-Ingredient Olive Puff Pastry

Mediterranean Meatballs

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 185 kcal Fat 13.7 g Carbohydrates 1.5g Protein < 13.8 g Cholesterol 98 mg Sodium 482 mg

Ingredients 1 lb. ground lamb 1/2 C. chopped fresh parsley 2 tbsp finely chopped onion 1/2 C. crumbled feta cheese

1/2 C. chopped green olives 2 eggs 1 tsp Italian seasoning

Directions 1. Set the broiler of your oven and arrange oven rack about 3-inch from the heating element. 2. In a large bowl, add the ground lamb, parsley, onion, feta cheese, green olives, eggs and Italian seasoning and mix till well combined. 3. Make 16 meatballs from the mixture. 4. Arrange the balls onto a baking sheet about 2-inch apart. 5. Cook under the broiler till browned from both sides.

Mediterranean Meatballs

67

MEDITERRANEAN

Toast Spread

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 208 kcal Fat 21.9 g Carbohydrates 2.2g Protein < 2.5 g Cholesterol 24 mg Sodium 388 mg

Ingredients 8 oz. cream cheese, softened 1/2 C. mayonnaise 1 (5 oz.) jar sliced green olives, drained

1 C. coarsely chopped pecans

Directions 1. In a bowl, add the cream cheese, mayonnaise, olives and pecans and mix till well combined. 2. Transfer the mixture into a bowl and refrigerate for at least 1 hour before serving.

68

Mediterranean Toast Spread

Oven

Focaccia

Prep Time: 50 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 287 kcal Fat 11.8 g Carbohydrates 37g Protein 8.2 g Cholesterol 4 mg Sodium 448 mg

Ingredients Focaccia Dough 1 C. warm water (100 to 110 degrees) 1 tsp white sugar 1 (.25 oz.) envelope rapid rise yeast 2 tbsp olive oil 1/4 C. minced fresh rosemary 2 3/4 C. bread flour or all-purpose flour 1 tsp salt 1/2 C. pitted black olives

Topping 3 tbsp olive oil 2 large roma (plum) tomatoes, sliced 2 tsp minced garlic 2 tbsp minced fresh rosemary Salt and pepper 1/2 C. grated Parmesan cheese

Directions 1. In a bowl, dissolve the sugar and yeast in water and keep aside for about 5 minutes. 2. Add 2 tbsp of the olive oil, 1/4 C. of the rosemary, flour and salt and mix till a dough forms. Place the dough onto a lightly floured surface and knead till smooth and elastic. 3. In the last few minutes gently, knead in the black olives. 4. Transfer the dough into a lightly oiled bowl. 5. With a towel, cover the bowl and keep in a warm place for about 30 minutes. 6. Set your oven to 400 degrees F and grease a baking sheet. 7. transfer the dough into the prepared baking sheet and press to smooth. 8. Coat the dough with 1 tbsp of the olive oil. 9. In a bowl, add sliced tomatoes, garlic, remaining 2 tbsp of the olive oil, 2 tbsp of the minced rosemary, salt and pepper and toss to coat well. 10. Place the tomato slices over the dough in an even layer and sprinkle with the grated cheese.Cook in the oven for about 15-20 minutes. 11. Cut into the squares and serve immediately. Oven Focaccia

69

ARABIAN

Okra Stew

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 8 Calories 262 kcal Fat 8.3 g Carbohydrates 22.6g Protein 21.6 g Cholesterol 53 mg Sodium 827 mg

Ingredients 2 tbsps vegetable oil 2 large onions, diced salt and ground black pepper to taste 2 lbs cubed lamb stew meat 3 tbsps ground cinnamon 1 1/2 tsps ground cumin 1 1/2 tsps ground coriander 1 1/2 tbsps garlic paste

5 (14.5 oz.) cans canned diced tomatoes, drained 1 1/2 tbsps tomato paste 2 beef bouillon cubes 4 C. boiling water 2 lbs frozen sliced okra

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

Stir fry your onions in veggie oil for a few mins then add in some pepper and salt. Continue frying the onions for 8 more mins until they are browned. Now combine in: the garlic paste, lamb, coriander, cumin, and cinnamon. Let this mix fry for about 12 mins until the lamb is browned. Now add in the tomato paste, and diced tomatoes and fry everything for 7 more mins. At the same time get a bowl and combine your 4 C. of boiling water with your bouillon cubes. 7. Make sure the cubes and water are smoothly combined then add the broth to the lamb with the okra as well. 8. Make sure the okra is submerged in water if not add some more then place a lid on the pot and gently boil everything for 35 mins. 9. Stir the mix at least 3 mins. 10. Now take off the cover and let the mix cook for 50 more mins. 11. Enjoy.

70

Arabian Okra Stew

Countryside Lamb

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 273 kcal Fat 16.8 g Carbohydrates 19.3g Protein 12.4 g Cholesterol 50 mg Sodium 912 mg

Ingredients 1 tbsp olive oil 1 medium onion, diced 1 clove garlic, minced 6 medium green bell peppers 2 tbsps diced fresh dill 3/4 tsp salt 1/2 tsp ground allspice 1/2 tsp ground black pepper 1 C. cooked rice

8 oz. ground lamb 1 C. crumbled feta cheese 1 C. tomato sauce 1 C. cold water 1 tbsp fresh lemon juice 1 tsp white sugar

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Stir fry your onions for 7 mins in hot oil then add in the garlic and fry them for 2 more mins. 3. Remove the tops of your peppers and discard the seeds. 4. Place the peppers in a casserole dish with the tops facing upwards. 5. Now get a bowl, combine: pepper, onion mix, allspice, dill, and salt. Stir the mix then add in: feta, lamb, and rice. 6. Stir the mix again to evenly distribute the ingredients and fill your peppers. 7. Get a 2nd bowl, combine: sugar, water, and lemon juice. 8. Cover the tops of your peppers with this mix then pour some into the casserole dish as well. 9. Place a covering of foil on the dish and cook everything in the oven for 50 mins. 10. Remove the foil then continue cooking everything for 20 more mins. 11. Try to baste the peppers and their stuffing with the drippings at least twice. 12. Enjoy. Countryside Lamb

71

LAMB

Burgers

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 237 kcal Fat 15.8 g Carbohydrates 3.1g Protein < 20.1 g Cholesterol 76 mg Sodium 140 mg

Ingredients 1 lb ground lamb 3 green onions, minced 4 cloves garlic, minced 1 tbsp curry powder 1 tsp ground cumin

1/4 tsp dried red pepper flakes salt and pepper to taste

Directions 1. Get your grill hot then coat the grate with oil. 2. Get a bowl, combine: pepper, lamb, salt, green onions, red pepper, garlic, cumin, and curry powder. 3. Shape the mix into 4 burgers then cook the burgers on the grill for 6 mins per side. 4. Enjoy.

74

Lamb Burgers

Mediterranean Style Lamb II

Prep Time: 45 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 476 kcal Fat 18.1 g Carbohydrates 51.4g Protein 27.5 g Cholesterol 84 mg Sodium 1529 mg

Ingredients 1 stalk celery, diced 3 carrots, peeled and diced 1 parsnip, peeled and diced 1 small rutabaga, diced 1/4 C. frozen green peas 1 lb ground lamb 1 onion, diced 1 clove garlic, diced 1 (8 oz.) can tomato sauce

1 tsp salt 1/2 tsp ground black pepper 1/4 tsp dried thyme 1/4 tsp dried sage 1/2 C. milk, or as needed 3 C. prepared mashed potatoes 2 tbsps grated Parmesan cheese

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees before doing anything else. Get a large pot and add the following to it: peas, celery, rutabaga, carrots, and parsnips. Submerge the veggies in about 1 inch of water and get everything boiling. Place a lid on the pot and let the contents gently cook for 17 mins. At the same time being to stir fry your lamb for a few mins then add in the garlic and onions. 6. Continue stir frying everything until the meat is fully done. 7. Now remove any excess oils then add the tomato sauce and cooked veggies. Stir the mix then add: sage, salt, thyme, and pepper. 8. Stir the mix again then place everything into a casserole dish. 9. Combine your potatoes with milk to soften them then layer the potatoes over veggie mix. 10. Top everything with some parmesan. 11. Put everything in the oven for 30 mins. 12. Enjoy. Mediterranean Style Lamb II

75

LAMB

Meatloaf

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 490 kcal Fat 27 g Carbohydrates 37.4g Protein 23.6 g Cholesterol 107 mg Sodium 693 mg

Ingredients 1 1/2 lbs ground lamb 1 egg, beaten 1 small onion, diced 1 C. tomato sauce, divided 1 C. cracker crumbs salt and pepper to taste

2 tbsps vinegar 2 tbsps prepared mustard 1/2 C. brown sugar 1 C. warm water

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Get a bowl, combine: cracker crumbs, meat, pepper, salt, 1/2 C. tomato sauce, eggs, and onions. 3. Enter the mix into a bread pan. 4. Get a 2nd bowl, combine: water, 1/2 C. tomato sauce, brown sugar, vinegar, and mustard. 5. Combine the mix until the sugar is completely incorporated then coat your lamb with this mix. 6. Cook everything for 65 mins in the oven. 7. Enjoy.

76

Lamb Meatloaf

Zucchini

and Lamb

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 649 kcal Fat 38.7 g Carbohydrates 38.8g Protein 40.6 g Cholesterol 115 mg Sodium 1523 mg

Ingredients 1 extra large zucchini, halved lengthwise 1 tbsp olive oil 1 sweet onion, diced 1 tbsp diced garlic 1 lb ground lamb coarse salt to taste ground black pepper to taste 1 (16 oz.) can tomato sauce 2 tomatoes, diced

3/4 C. crumbled feta cheese 1/2 C. pine nuts 1/4 C. mint leaves 1/4 C. water 1/4 C. mint leaves 3/4 C. seasoned bread crumbs 3/4 C. shredded mozzarella cheese

Directions 1. 2. 3. 4.

Set your oven to 450 degrees before doing anything else. Take out the seeds from your zucchini then remove the flesh as well. Throw away the seeds, but keep about an inch of shell from the halves and dice the flesh. Now begin to stir fry your garlic and onions in olive oil for 7 mins then add the lamb and stir fry everything for 9 more mins. Add in the zucchini and stir the mix. 5. Set the heat to low and let everything gently boil for 4 mins. 6. Now remove any excess oils and add in some pepper and salt. 7. Shut the heat and add in: 1/4 C. mint, tomato sauce, pine nuts, feta, and tomatoes. 8. Add this mix into the shells of your zucchini. 9. Place everything in a casserole dish and pour some water into the dish as well. 10. Cook everything in the oven for 35 mins then combine your mozzarella and bread crumbs in a bowl. 11. Top the zucchini with 1/4 C. of mint and then the mozzarella mix. 12. Cook the shells for 12 more mins. Enjoy. Zucchini and Lamb

77

HONEY

Chili Lamb

Prep Time: 45 mins Total Time: 2 hrs 45 mins Servings per Recipe: 4 Calories 616 kcal Fat 18.4 g Carbohydrates 82.9g Protein 39.1 g Cholesterol 86 mg Sodium 1135 mg

Ingredients 2 tbsps olive oil 4 lamb shanks 1 onion, diced 2 cloves garlic, minced 2 dried ancho chilis - diced, stemmed and seeded 2 C. chicken broth 4 C. tomato puree 1 tsp ground cumin 1 bay leaf salt and pepper to taste

6 dried ancho chilis, stemmed and seeded 4 C. boiling water 1/2 C. honey 1 tsp grated orange zest 1 C. plain yogurt 2 tbsps diced fresh cilantro salt to taste

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Brown all sides of your lamb in a Dutch oven with hot oil then place the meat to the side. 3. Now begin to stir fry your garlic and onions for 4 mins in the same pot then combine in: chicken stock, pepper, cumin, salt, tomatoes, bay leaf, and 2 ancho chilies. 4. Get the mix boiling for 2 mins then add the lamb back in. 5. Place everything in the oven for 2 hrs. 6. Submerge 6 ancho’s with boiling water in a bowl. Leave the chilies to sit for 15 mins. 7. Now puree the following: orange zest, chilies, honey, and 2 C. of water. 8. Get a bowl, combine: salt, cilantro, and yogurt. 9. Place a covering of plastic on the bowl and put everything in the fridge. 10. Take your lamb after is it done and put the meat in a roasting pan that has been coated with oil. 11. Place the pan in the oven and turn up the heat to 400 degrees. 78

Honey Chili Lamb

12. Top the lamb with the puree and toast everything for 7 mins in the oven. 13. Place the lamb on a serving dish, add some of the tomato mix, and garnish the meat with the yogurt mix. Enjoy.

79

ARABIAN

Lamb Shanks

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 5 Calories 586 kcal Fat 31.5 g Carbohydrates 33.8g Protein 42.7 g Cholesterol 122 mg Sodium 292 mg

Ingredients 2 tbsps olive oil, divided 2 lbs lamb shanks 1 large onion, quartered 4 cloves garlic, diced 6 C. roma (plum) tomatoes, diced 1 (15 oz.) can chickpeas (garbanzo beans), drained 1 C. cooked lentils 1 tbsp ground cumin 1 tsp ground cinnamon 1/4 tsp ground nutmeg

1/8 tsp crushed red pepper flakes 1 tsp finely diced green chili peppers 1 dash hot pepper sauce

Directions 1. Brown your lamb in 1 tbsp of hot oil then place the meat in a baking dish. 2. Begin to stir fry your garlic and onions until they are soft in the same pan then add in the lentils, chickpeas, and tomatoes. 3. Stir the mix then add: the hot sauce, cumin, chili pepper, cinnamon, pepper flakes, and nutmeg. 4. Stir the mix again and let it cook for 4 mins. 5. Now set your oven to 375 degrees before doing anything else. 6. Take the lamb out of the dish and add the veggie mix to the dish. 7. Layer the lamb over the veggies and place a covering of foil over everything. 8. Cook the mix in the oven for 2 hrs. 9. Enjoy.

80

Arabian Lamb Shanks

How to Make

a Rack of Lamb

Prep Time: 30 mins Total Time: 9 hrs Servings per Recipe: 4 Calories 1246 kcal Fat 79.4 g Carbohydrates 168.4g Protein 45.3 g Cholesterol 192 mg Sodium 422 mg

Ingredients 2 tbsps olive oil 2 (7 bone) racks of lamb, trimmed, fat reserved salt and pepper to taste 4 cloves garlic, minced 1 large onion, diced 4 carrots, diced 1 C. celery tops 1 C. port wine 1 C. red wine 1 (14.5 oz.) can low-sodium chicken broth

5 sprigs fresh spearmint 3 sprigs fresh rosemary 1 C. mint apple jelly 2 tbsps olive oil salt and pepper to taste 1 tbsp garlic, minced 1/4 C. panko bread crumbs 2 tbsps olive oil 4 sprigs fresh mint

Directions 1. Get a frying pan and begin to heat the lamb trimmings in 2 tbsps of olive oil. 2. Once the mix is hot add in some pepper and salt. 3. Once the lamb fat is brown, set the heat to low and combine in: the broth, 4 cloves of minced garlic, red wine, onion, port, carrots, and celery leaves. 4. Get everything hot then put it all into the crock pot of a slow cooker. Let the mix cook for 8 hrs with low heat. 5. Now run the mix through a strainer into a large pot with a medium level of heat. 6. Add in: mint jelly, rosemary, and spearmint. 7. Add some more broth as well if you feel it is necessary. 8. Simmer the mix until it is syrup like. 9. Place a frying pan in the oven and set it to 450 degrees before doing anything else. 10. Coat your lamb with: garlic, 2 tbsp olive oil, pepper, and salt. 11. Make sure the spices are evenly covering the lamb then coat the meat with your bread How to Make a Rack of Lamb

81

crumbs. 12. Take out the hot pan from the oven and add 2 tbsp of olive oil to it. 13. Brown the outsides of the lamb in the hot oil on all sides then place everything back in the oven. Let the lamb cook for 12 mins. 14. Add some of the syrup to a plate for decoration then place some lamb on top. 15. Pour some more syrup on top of the lamb as a garnish with some mint as well. 16. Enjoy.

84

Lemon

Dijon Lamb Legs

Prep Time: 15 mins Total Time: 1 d 1 h 35 m Servings per Recipe: 6 Calories 922 kcal Fat 64.6 g Carbohydrates 13.6g Protein 67.9 g Cholesterol 1261 mg Sodium 631 mg

Ingredients 1/4 C. honey 2 tbsps prepared Dijon-style mustard 2 tbsps diced fresh rosemary 1 tsp freshly ground black pepper 1 tsp lemon zest

3 cloves garlic, minced 5 lbs whole leg of lamb 1 tsp coarse sea salt

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

Get a bowl, combine: garlic, honey, lemon zest, mustard, black pepper, and rosemary. Stir the mix then add in the lamb and coat it with the mix. Place a covering on the bowl and put everything in the fridge for 8 hrs. Now set your oven to 450 degrees before doing anything else. Top your lamp with salt and lay it on a rack inside a pan for roasting. Cook the lamb in the oven for 25 mins then set the oven to 400 degrees and cook everything for 50 more mins. 7. Enjoy.

Lemon Dijon Lamb Legs

85

GREEK

Lamb Souvlaki

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, diced 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: garlic, lamb, mint, half C. olive oil, oregano, pepper, 1 tsp salt, and red wine. 2. Stir the mix so the lamb is coated evenly then place a covering of plastic on the bowl and put everything in the fridge for 4 hrs. 3. Now get your grill hot and coat the grate with oil. 4. Get a 2nd bowl, combine: 1 tbsps olive oil, dill, yogurt, pepper, minced garlic, salt, and cucumbers. 5. Stake your lamb onto the skewers then grill the meat for 5 mins. 6. Turn the kebabs and continue grilling them for 5 more mins. 7. Now coat your pieces of pita with olive oil and toast both sides on the grill for 40 secs. 8. Add some tomato and onion inside the pita and serve the stuffed pita with the lamb and dill sauce. 9. Enjoy. 86

Greek Lamb Souvlaki

Lentils

from Lebanon

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 276 kcal Fat 7g Carbohydrates 39.1g Protein 16.7 g Cholesterol < 1 mg Sodium < 524 mg

Ingredients 6 C. chicken stock 1 pound red lentils 3 tbsps olive oil 1 tbsp minced garlic 1 large onion, diced

1 tbsp ground cumin 1/2 tsp cayenne pepper 1/2 C. diced cilantro 3/4 C. fresh lemon juice

Directions 1. Get your lentils boiling in vegetable stock, then place a lid on the pan, set the heat to low, and let the contents gently cook for 22 mins. 2. At the same time, stir fry your onions and garlic in olive oil for 5 mins then combine them with the lentils before adding in the cayenne and cumin. 3. Cook this mix for 12 more mins then use an immersion blender to puree the mix. 4. Finally add in the lemon juice and the cilantro. 5. Enjoy.

Lentils from Lebanon

87

MEDITERRANEAN

Quiche

Prep Time: 15 mins Total Time:1 hr 30 mins Servings per Recipe: 8 Calories 165 kcal Fat 9.1 g Carbohydrates 12.4g Protein 9.7 g Cholesterol 103 mg Sodium 392 mg

Ingredients 1 C. diced onion 2 tbsps olive oil 1/2 C. dried lentils 2 C. water 2 C. broccoli florets 1 C. diced fresh tomatoes 4 eggs, beaten

1 C. milk 1 tsp salt ground black pepper to taste 2 tsps Italian seasoning 1/2 C. shredded Cheddar cheese (optional)

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

Set your oven to 375 degrees before doing anything else. Combine some olive oil and onions in a pie plate and cook the mix in the oven for 17 mins. At the same time get your lentils boiling in water and then cook them for 22 mins. Now remove any leftover liquids. Add the broccoli to the same pot as the lentils and place a lid over everything. Cook this mix for 7 mins. Combine the lentil mix and the tomatoes with the onions in the pie dish and then add the cheese as well. 8. Get a bowl, combine: Italian seasoning, eggs, pepper, salt, and milk. 9. Combine this mix with the lentils in the pie dish and cook everything in the oven for 50 mins. 10. Enjoy.

88

Mediterranean Quiche

2 Bean Lentils

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 208 kcal Fat 4.7 g Carbohydrates 35.9g Protein 8.7 g Cholesterol 0 mg Sodium 298 mg

Ingredients 2 tbsps olive oil 1 large white onion, diced 1/2 C. dry lentils 2 cloves garlic, minced 3 tbsps curry powder 1 tsp ground cumin 1 pinch cayenne pepper

1 (28 oz.) can crushed tomatoes 1 (15 oz.) can garbanzo beans, drained and rinsed 1 (8 oz.) can kidney beans, drained and rinsed 1/2 C. raisins salt and pepper to taste

Directions 1. Stir fry our onions in oil then add the cayenne, curry, cumin, pepper, salt, and lentils. 2. Stir and heat this mix for 3 mins then add the: raisins, tomatoes, kidney beans, and garbanzos. 3. Set the heat to a low level and cook the mix for 65 mins with a gentle simmer. 4. Enjoy.

2 Bean Lentils

89

RED LENTILS

and Carrots

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 172 kcal Fat 6.2 g Carbohydrates 22.6g Protein 7.9 g Cholesterol 15 mg Sodium 242 mg

Ingredients 2 tbsps butter 1 onion, diced 2/3 C. red lentils 1/2 C. orange juice 1 stalk celery, diced 1/2 carrot, shredded 1 bay leaf

1/2 tsp dried thyme ground black pepper to taste 3 C. chicken broth, divided

Directions 1. Stir fry your onions in butter then add in: half of the broth, lentils, pepper, orange juice, thyme, celery, bay leaf, and carrots. 2. Let the contents gently boil for 45 mins then grab your immersion blender and puree the contents into a soup. 3. Add the rest of the broth and get everything hot again. 4. Enjoy.

90

Red Lentils and Carrots

Marrakesh Lentils

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 5 Calories 190 kcal Fat 6.3 g Carbohydrates 27.6g Protein 8.1 g Cholesterol 0 mg Sodium 94 mg

Ingredients 1/2 C. dry lentils 1 1/2 C. water 1/2 (15 oz.) can garbanzo beans, drained 2 tomatoes, diced 4 green onions, diced 2 minced hot green chili peppers 1 green bell pepper, diced

1/2 yellow bell pepper, diced 1 red bell pepper, diced 1 lime, juiced 2 tbsps olive oil 1/4 C. diced fresh cilantro salt to taste

Directions 1. Get your water and lentils boiling then set the heat to low and gently cook the lentils for 35 mins. 2. Get a bowl, mix: salt, lentils, cilantro, chickpeas, olive oil, tomatoes, lime juice, green onions, bell pepper, and green chilies. 3. Place a covering of plastic around the bowl and put everything in the fridge for 25 mins. 4. Enjoy.

Marrakesh Lentils

91

SWEET TOMATO

Lentils

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 517 kcal Fat 13.9 g Carbohydrates 82.2g Protein 19.3 g Cholesterol 0 mg Sodium 782 mg

Ingredients 3 C. water 1 C. lentils, rinsed salt to taste (optional) 1 C. diced onion 3 tbsps olive oil 2 C. diced tomato 2 cloves garlic, minced 1/2 (6 oz.) can tomato paste 1/2 C. ketchup

1 tsp mustard powder 1 tbsp chili powder 3 tbsps molasses 1 dash Worcestershire sauce salt and ground black pepper to taste 4 hamburger buns, split

Directions 1. Get your lentils boiling in water and salt, then set the heat to low and cook them for 35 mins. 2. At the same time stir fry your onions in olive oil for 6 mins then add in the garlic and tomatoes. 3. Cook the tomatoes for 6 mins then add: Worcestershire, tomato paste, molasses, ketchup, chili powder, and mustard powder. 4. Let this mix cook for 7 mins until it is thick. 5. Now remove any liquids from the lentils and save it. 6. Combine the lentils with the tomatoes mix then add in the reserved lentil liquid. 7. Stir the contents and try to form a wet but thick mix. 8. Enjoy on toasted sesame seed buns. 9. NOTE: These sweet tomato style lentils are a replacement for the American "Sloppy Joes" which is a similar dish but prepared with ground beef and enjoyed for lunch oftentimes.

94

Sweet Tomato Lentils

Bulgur Chili

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 281 kcal Fat 6.1 g Carbohydrates 45g Protein 13.8 g Cholesterol 0 mg Sodium 376 mg

Ingredients 2 tbsps vegetable oil 1 onion, diced 4 cloves garlic, minced 1 C. dry lentils 1 C. dry bulgur wheat 3 C. low fat, low sodium chicken broth 2 C. canned whole tomatoes, diced

2 tbsps chili powder 1 tbsp ground cumin salt and pepper to taste

Directions 1. Stir fry your garlic and onions in oil for 7 mins then add the bulgur, pepper, broth, salt, tomatoes, cumin, chili powder, and lentils. 2. Get everything boiling, set the heat to low, and let the contents cook for 35 mins. 3. Enjoy.

Bulgur Chili

95

LENTILS

from the Mediterranean II

Prep Time: 30 mins Total Time: 2 hrs 50 mins Servings per Recipe: 8 Calories 374 kcal Fat 19 g Carbohydrates 38.2g Protein 13.3 g Cholesterol 25 mg Sodium 456 mg

Ingredients 1 1/4 C. orzo pasta 6 tbsps olive oil, divided 3/4 C. dried brown lentils, rinsed and drained 1/3 C. red wine vinegar 3 cloves garlic, minced 1/2 C. kalamata olives, pitted and diced 1 1/2 C. crumbled feta cheese 1 small red onion, diced

1/2 C. finely diced fresh mint leaves 1/2 C. diced fresh dill salt and pepper to taste

Directions 1. Boil your pasta in water and salt for 9 mins then remove all the liquids and add the pasta to a bowl with a tbsp of olive oil. 2. Place a covering on the bowl and chill everything in the fridge. 3. Not get your lentils boiling in water, then place a lid on the pot, and let them cook with a low level of heat for 22 mins. 4. Remove any excess liquids and let them cool off. 5. Get a 2nd bowl, combine: garlic, olive oil, and vinegar. 6. Now combine your lentils with the pasta and add: the vinegar mix, dill, olive, mint, red onions, and feta. 7. Add some pepper and salt then place everything in the fridge for 60 more mins to get cold. 8. Enjoy.

96

Lentils from the Mediterranean II

Lentil

Burgers (Vegetarian Approved)

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 289 kcal Fat 11.1 g Carbohydrates 37.8g Protein 12.3 g Cholesterol 47 mg Sodium 683 mg

Ingredients 1 C. dry brown lentils 2 1/2 C. water 1/4 C. milk 1 C. wheat and barley nugget cereal (e.g. Grape-Nuts(TM)) 1 (1 oz.) envelope dry onion soup mix 1/2 tsp poultry seasoning

2 eggs, beaten 1/2 C. diced walnuts 1 C. seasoned dry bread crumbs 2 tbsps vegetable oil

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

Get your lentils boiling in water then place a lid on the pot, and set the heat to low. Let the lentils cook for 35 mins then remove any resulting liquids. Get a bowl, combine: walnuts, poultry spice, lentils, soup mix, eggs, milk, wheat and barley. Use your hands to knead the mix then let it rest for 40 mins. Now fry patties of this mix in hot oil after you’ve coated them with bread crumbs. Cook each patty for 6 mins then flip it and fry for 6 more mins. Enjoy.

Lentil Burgers

97

MOROCCAN

Lentils

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 261 kcal Fat 3.9 g Carbohydrates 42g Protein 14.4 g Cholesterol 0 mg Sodium 299 mg

Ingredients 6 C. beef stock 1 C. dry lentils 1 tbsp olive oil, or to taste 1 onion, diced 1 cinnamon stick 1 tsp minced fresh ginger root 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground black pepper 1 (15 oz.) can garbanzo beans, drained 1 (15 oz.) can red kidney beans, rinsed and drained

1 (14 oz.) can diced tomatoes 1 C. cooked quinoa (optional) 1 bunch flat-leaf parsley leaves and thinner stems, diced 1 bunch cilantro leaves and thinner stems, diced 1 lemon, or to taste, juiced

Directions 1. Get your lentils boiling in beef stock. 2. Now set the heat to a low level and let it gently cook while you stir fry your onions in olive oil for 2 mins. 3. Add to the onions: black pepper, cinnamon stick, cumin, ginger, and turmeric. 4. Cook the seasoned onions for 4 more mins then add them to the lentils and stir everything. 5. Now combine the following with the lentils: quinoa, garbanzos, tomatoes, and kidney beans. 6. Get everything boiling again and add the cilantro and parsley. 7. Set the heat to its lowest level and gently cook the mix for 50 mins. 8. Top the soup with some lemon juice then serve. 9. Enjoy. 98

Moroccan Lentils

Creamy

Clarified Lentils

Prep Time: 15 mins Total Time: 1 hr 55 mins Servings per Recipe: 2 Calories 481 kcal Fat 14.8 g Carbohydrates 62.4g Protein 26.3 g Cholesterol 34 mg Sodium 890 mg

Ingredients 3/4 C. dry brown lentils, soaked in water for 8 hrs 1/4 C. dry red lentils 4 C. water 5 whole garlic cloves 3/4 tsp salt 1/2 tsp ground coriander 1/2 tsp cayenne pepper, or to taste

1/4 tsp ground turmeric 2 tbsps clarified butter 1/4 onion, sliced 1 tsp ground cumin 1/8 C. milk (optional) 1 tbsp minced fresh cilantro

Directions 1. Get the following boiling in a saucepan: turmeric, water, cayenne, garlic, coriander, salt, and lentils. 2. Place a lid on the pot and let the lentils cook for 35 mins over a lower level of heat. 3. Stir fry your onions in butter, while stirring, until they are brown, then add the cumin and fry everything for an additional min. 4. Now combine the onions with the lentils and add the milk. 5. Heat the contents for 7 more mins then top the mix with some cilantro. 6. Enjoy.

Creamy Clarified Lentils

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