Middle Eastern Cooking: Discover Tasty Middle Eastern Food with Easy Middle Eastern Cooking [2 ed.]


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Table of contents :
Table of Contents
Soup of Artichoke
Egyptian Dinner
Yogurt Cucumber
Beef Liver
Olive Side Dish
Egyptian Jute
Herring Salad
Eggplant Salad
Couscous and Tomatoes
Okra Stew
Kofta
Chickpeas Soufflé Sandwich
Chicken & Veggie Stew
Semolina with Honey
Sweet & Spicy Carrots
Lemony Cookies
Mini Almond Treat in Sugar Syrup
Lemony Roasted Chicken
Cheesy Beef & Potato Casserole
Almond Paste Dates
Sweet & Sour Lamb with Pear
Chicken, Chickpeas & Rice Soup
Saffron Chicken & Olives Stew
Ash-E-Jow
Khoresh Fesenjan
Maast-o Khiar
Persian Melon Salad
Kebabs Persian Style
Fesenjun
Kebabs Persian Style II
Sabzi Polo
Yogurt Salad Persian Style
Herbed Pomegranate Salsa
Yazdi Cakes
Spicy Chicken with Olives
Apples & Veggie Salad
Chicken in Orange Sauce
Hot Chili & Garlic Paste
Spicy & Tangy Tomatoes
Three Layered Cheesy Lamb & Spinach Pie
Garlicky Spice Paste
Lemony Zucchini
Honey Glazed Parsnips
Veggie Scrambled Eggs
Couscous with Chickpeas & Vegetables
Lebanese Seven Spices
Lebanese Style Cookies
Lebanese Lemon Salad Dressing
Lebanese Baked Eggplant
Lebanese Lemon Lentil Soup
Lebanese Garlic Sauce
Lebanese Seven Spices
Lebanese Chicken and Potatoes
Lebanese Red Lentil Soup
Chard Lentil Soup
Koosa
Lebanese Garlic Sauce II
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Middle Eastern Cooking Discover Tasty Middle Eastern Food with Easy Middle Eastern Cooking

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Soup of Artichoke 7 Egyptian Dinner 10 Yogurt Cucumber 11 Beef Liver 12 Olive Side Dish 13 Egyptian Jute 14 Herring Salad 15 Eggplant Salad 16 Couscous and Tomatoes 17 Okra Stew 20 Kofta 21 Chickpeas Soufflé Sandwich 22 Chicken & Veggie Stew 23 Semolina with Honey 24 Sweet & Spicy Carrots 25 Lemony Cookies 26 Mini Almond Treat in Sugar Syrup 27 Lemony Roasted Chicken 30 Cheesy Beef & Potato Casserole 31 Almond Paste Dates 32 Sweet & Sour Lamb with Pear 33 Chicken, Chickpeas & Rice Soup 34 Saffron Chicken & Olives Stew 35

Ash-E-Jow 36 Khoresh Fesenjan 37 Maast-o Khiar 40 Persian Melon Salad 41 Kebabs Persian Style 42 Fesenjun 43 Kebabs Persian Style II 44 Sabzi Polo 45 Yogurt Salad Persian Style 46 Herbed Pomegranate Salsa 47 Yazdi Cakes 50 Spicy Chicken with Olives 51 Apples & Veggie Salad 52 Chicken in Orange Sauce 53 Hot Chili & Garlic Paste 54 Spicy & Tangy Tomatoes 55 Three Layered Cheesy Lamb & Spinach Pie 56 Garlicky Spice Paste 60 Lemony Zucchini 61 Honey Glazed Parsnips 62 Veggie Scrambled Eggs 63 Couscous with Chickpeas & Vegetables 64 Lebanese Seven Spices 65 Lebanese Style Cookies 66 Lebanese Lemon Salad Dressing 70

Lebanese Baked Eggplant 71 Lebanese Lemon Lentil Soup 72 Lebanese Garlic Sauce 74 Lebanese Seven Spices 75 Lebanese Chicken and Potatoes 76 Lebanese Red Lentil Soup 77 Chard Lentil Soup 80 Koosa 81 Lebanese Garlic Sauce II 82

Soup of

Artichoke (‫ةبروش‬ ‫)فوشرخلا‬

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 226 kcal Fat 16.9 g Cholesterol 56 mg Sodium 756 mg Carbohydrates 15.8 g Protein 4.7 g

Ingredients 1 Tbsp butter or olive oil 1 medium onion diced 1 lb artichoke hearts, frozen or fresh 2 sprigs of thyme 2 bay (laurel) leaves 3 C. chicken broth 1 C. milk

Salt & pepper to taste (optional) 1/4 C. cream or fat free half & half (optional) fried julienne strips of leeks and mini artichoke hearts

Directions 1. Cook onion in hot oil for a few minutes and stir in milk, artichokes, broth, thyme and bay leaves before bringing all this to boil and cooking on low heat for 30 minutes or until artichokes are tender. 2. Throw out bay leaves and thyme, and blend everything very thoroughly before stirring in cream and heating it up again. 3. Stir in pepper and salt before serving. 4. Garnish with julienned leeks.

Soup of Artichoke

7

EGYPTIAN DINNER

(Potatoes and Chicken) (‫جاجد‬ ‫)اطاطب و يوشم‬

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 4 Calories 463 kcal Fat 21.3 g Cholesterol 120 mg Sodium 151 mg Carbohydrates 34.4 g Protein 33.1 g

Ingredients 1 chicken cut into four pieces, 2 legs and 2 breasts 3 medium size potatoes, cut into small cubes 1 large onion, diced, similar size to the potatoes

Salt, Pepper Italian Herbs (Optional) Red Chili flakes 1 C. of water

Directions 1. Set your oven at 425 degrees before doing anything else. 2. Coat potatoes and onion with all the spices in the baking dish before coating chicken with all the spices and putting it over the vegetables in the dish. 3. Pour some water in the corners. 4. Bake this in the preheated oven for about 35 minutes before covering the chicken with the juice in the pan and baking it again for 10 minutes. 5. Serve.

10

Egyptian Dinner

Yogurt

Cucumber (‫يدابزلا‬ ‫)عجارت رايخلا‬

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 2 Calories 46 kcal Fat 0.9 g Cholesterol 3 mg Sodium 188 mg Carbohydrates 6.3 g Protein 3.8 g

Ingredients 2 C. yogurt 1 large cucumber, seeded and grated 10 large leaves of mint, minced 1 clove of garlic crushed (optional)

1/2 tsp salt 1/4 tsp cumin powder

Directions 1. Combine all the ingredients thoroughly before refrigerating it for an hour. 2. Garnish with olive oil, mint leaves and paprika powder before serving.

Yogurt Cucumber

11

BEEF

Liver (‫رقبلا موحل‬ ‫)دبكلا‬

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.

12

Beef Liver

Olive

Side Dish (‫عقنم‬ ‫)نوتيزلا‬

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

13

EGYPTIAN

Jute (‫نم ءاسح‬ ‫)توجلا‬

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 10 Calories 410.2kcal Fat 20g Cholesterol 0 mg Sodium 100 mg Carbohydrates 20.6 g Protein 1.3 g

Ingredients 1 lb Frozen finely diced Jute / Molokheya Leaves 4 C. chicken or vegetable broth 1 tsp salt or to taste 1/2 tsp cardamom powder 2 Tbsp butter or cooking oil

6 garlic cloves, crushed 4 tsp coriander powder

Directions 1. Heat up a mixture of frozen molokheya, cardamom and broth for 15 minutes, while adding a mixture of garlic and coriander cooked over hot butter in the last 5 minutes. 2. Cook for a few minutes covered before serving.

14

Egyptian Jute

Herring

Salad (‫)ةطلس ةجنرلا‬

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 5 Calories 317 kcal Fat 15.6 g Cholesterol 11 mg Sodium 748 mg Carbohydrates 30.2 g Protein 13.7 g

Ingredients 1 lb Whole smoked herring 5 green onions finely sliced at an angle 1/2 large bell pepper diced or 1 jalapeno pepper diced (spicy) 1 C. of vegetable oil or olive oil or a mix of both

Juice of 2 limes 12 pita breads 4 Lime or lemons cut ready to squeeze Green onions

Directions 1. Combine fish that is without any bones and is cut into small pieces with a mixture of all the other ingredients before baking the bread for 3 minutes at 350 degrees separately. 2. Serve the salad with lemons and this bread on the side.

Herring Salad

15

EGGPLANT

Salad (‫)راضخ ةطلس‬

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

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

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

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

16

Eggplant Salad

Couscous

and Tomatoes (‫)سكسكلا‬

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

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

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

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

Couscous and Tomatoes

17

OKRA

Stew (‫)ةيماب‬

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

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

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

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

20

Okra Stew

Kofta

(Beef Kebabs) (‫)هتفك‬

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

Ingredients 1 lb ground beef 1 onion, diced 1 egg yolk 2 tbsp diced fresh oregano salt and pepper to taste

1 bamboo skewers, soaked in water for 20 minutes

Directions 1. Form a ball made from a mixture of ground beef, egg yolk, pepper, oregano, onion and salt on a skewer before rolling it over an oiled coated surface and making two sausagelike shapes out of it. 2. Cook on a preheated grill for about 10 minutes. 3. Serve. 4. NOTE: If you would like to avoid using a grill you can fry these kebabs on the stove or broil them as well.

Kofta

21

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.

22

Chickpeas Soufflé Sandwich

Chicken

& Veggie Stew

Prep Time: 15 mins Total Time: 50 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

23

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.

24

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

25

LEMONY

Cookies

Prep Time: 30 mins Total Time: 50 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.

26

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

27

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.

30

Lemony Roasted Chicken

Cheesy

Beef & Potato Casserole

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 241.6 Fat 14.8g Cholesterol 77.3mg Sodium 486.7mg Carbohydrates 14.5g Protein 12.4g

Ingredients 1 lb potato, peeled, boiled until tender 2 tbsps butter 1 tsp salt 2 tsps olive oil 1 small onion, finely chopped

1/2 lb ground beef 1/4 tsp pepper 1 medium egg, beaten 2 oz. gruyere cheese, grated

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

Set your oven to 350 degrees F before doing anything else and grease a casserole dish. In a bowl, add the boiled potatoes, butter and salt and mash completely. Heat a skillet and stir fry the beef, onion and pepper for about 5 minutes. Drain the excess liquid and fat from the beef mixture. Place the half of the potato mixture in the bottom of prepared casserole dish evenly. Place the beef mixture and then topped with the remaining potato mixture evenly. With the back of a spatula, smooth the surface of the potato mixture. Brush the top of the potato mixture with the beaten egg and sprinkle with the cheese evenly. 9. Cook in the oven for about 30 minutes.

Cheesy Beef & Potato Casserole

31

ALMOND

Paste Dates

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 20.8 Fat 0.0g Cholesterol 0.0mg Sodium 0.1mg Carbohydrates 5.5g Protein 0.1g

Ingredients 24 dates 2 drops green food coloring 2/3 C. marzipan (almond paste)

2 tsps powdered sugar

Directions 1. 2. 3. 4.

32

Remove the pit of each date by cutting it lengthwise. In a bowl, add the almond paste and food coloring and stir to combine. Stuff the dates with the almond paste mixture. Serve with a sprinkling of the powdered sugar.

Almond Paste Dates

Sweet & Sour

Lamb with Pear

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 350.0 Fat 19.6g Cholesterol 86.4mg Sodium 96.6mg Carbohydrates 23.4g Protein 21.0g

Ingredients 2 1/2 lbs lamb, cubed 3 tbsps butter 1/2 tsp ground cinnamon 3 C. water 1/4 C. sugar 16 prunes, soaked and drained 2 tbsps raisins

2 tbsps almonds 1 pear, peeled and cubed 1/4 C. orange juice 1 tsp orange blossom water ( mazhar)

Directions 1. In a heavy-bottomed pan, melt the butter on low heat and stir fry the lamb for about 5 minutes. 2. Stir in the sugar, cinnamon and water and increase the heat to medium. 3. Simmer for about 40 minutes. 4. Stir in the remaining ingredients except the orange juice and simmer for about 15 minutes more. 5. Stir in the orange juice and serve immediately.

Sweet & Sour Lamb with Pear

33

CHICKEN,

Chickpeas & Rice Soup

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

Ingredients 4 chicken drumsticks, skinless 1 medium brown onion, finely diced 200 g canned chick-peas, rinsed & drained 2 1/2 liters water 2 inches cinnamon sticks 1/2 lemon, juice of

1 large egg yolk, beaten 1/4 C. fresh parsley, finely chopped 2 -3 tsps olive oil 1 1/2 tbsps basmati rice salt & pepper

Directions 1. In a large pan, heat the oil and sauté the onion till soft. 2. Stir in the chicken and cinnamon sticks and stir fry for about 8 minutes. 3. Stir in the salt, black pepper and water and bring to a boil. 4. Reduce the heat to medium and simmer, covered for about 75 minutes. 5. Remove the chicken from the pan and let it cool slightly. 6. Remove the chicken from its bones and add in it to the pan with the chickpeas. 7. Simmer, covered for about 15 minutes. 8. Stir in the rice and seasoning if required and simmer, covered for about 15 minutes. 9. In a bowl, add the egg yolk, lemon juice and a few tsps of the broth and beat well. 10. Slowly, add the egg yolk mixture, stirring continuously and simmer for about 1 minute. 11. Stir in the parsley and serve hot.

34

Chicken, Chickpeas & Rice Soup

Saffron

Chicken & Olives Stew

Prep Time: 10 mins Total Time: 1 hr 3 mins Servings per Recipe: 4 Calories 420.5 Fat 21.7g Cholesterol 152.9mg Sodium 715.0mg Carbohydrates 6.3g Protein 49.2g

Ingredients 2 tbsps olive oil 2 lbs boneless skinless chicken breasts, cubed 1 tbsp butter 4 garlic cloves, minced 1 tsp saffron, crumbled 1 bunch cilantro, finely chopped

1 C. water 8 oz. kalamata olives, pitted 1 lemon, juiced salt & freshly ground black pepper

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

In a large pan, heat the oil and stir fry the chicken for about 10 minutes. Stir in the butter, saffron, cilantro and garlic and cook for about 10 minutes. Stir in the water and bring to a boil and reduce the heat. Simmer for about 25 minutes. Stir in the lemon juice and olives and simmer for about 8 minutes more. Season with the required amount of the salt and black pepper and remove from heat. This stew will be great when served with rice or couscous.

Saffron Chicken & Olives Stew

35

ASH-E-JOW

(Barley Soup)

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 193 kcal Carbohydrates 28.3 g Cholesterol 9 mg Fat .2 g Protein 5.5 g Sodium 178 mg

Ingredients 2 quarts chicken stock 2 tbsps vegetable oil one medium onion, diced one cup uncooked pearl barley one tsp turmeric one lime, juiced 1/4 cup tomato paste salt, according to your preference

ground black pepper, according to your preference one cup diced carrots 1/2 cup sour cream 1/2 cup chopped fresh parsley 8 lime wedges

Directions 1. 2. 3. 4.

Get a pot that can be covered. Heat chicken stock until simmering. Get another pot, heat veggie oil. Fry onions until translucent. Combine pearl barley and stir for 1 min. Combine the following ingredients: pepper, heated chicken stock, salt, turmeric, tomato paste, and juiced lime. 5. Heat until boiling. Turn heat to low. Simmer for 1 hr. 6. Combine carrots, cook for thirty mins. 7. Get a bowl and add some sour cream to it. 8. Take 1/2 a cup of soup, and combine it with the sour cream. 9. Combine both pots into one. Add fresh parsley. 10. Serve with lime. 11. NOTE: If you notice that your soup gets too hard or thick, then to fix this, you only have to mix in some extra water.

36

Ash-E-Jow

Khoresh Fesenjan

(Chicken Pomegranate Stew)

Prep Time: 15 mins Total Time: 2 hrs 45 mins Servings per Recipe: 6 Calories 785 kcal Carbohydrates 95.4 g Cholesterol 64 mg Fat 39 g Protein 24.4 g Sodium 445 mg

Ingredients 2 tbsps olive oil one 1/2 lbs chicken legs, cut up one white onion, thinly sliced 1/2 lb walnuts, toasted and finely ground in a food processor one tsp salt 4 cups pomegranate juice

1/2 tsp cardamom (optional) 2 tbsps sugar (optional)

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

Get a skillet heat olive oil. For 20 mins fry onions, and chicken. Add: cardamom, walnut puree, pomegranate juice, and salt. Heat until boiling. Set heat to low and cover skillet. Let everything simmer for 1.5 hrs. Add some sugar. Simmer for 30 more mins. Serve and enjoy. NOTE: If the contents become too thick then make sure you add some additional warm water. 

Khoresh Fesenjan

37

MAAST-O

Khiar (Cucumber Yogurt)

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 16 Calories 46 kcal Carbohydrates 6.3 g Cholesterol 3 mg Fat 0.9 g Protein 3.8 g Sodium 188 mg

Ingredients one (32 oz) container plain yogurt 3 cucumbers, peels removed and diced one clove garlic, minced one shallot, finely chopped 5 tbsps dried dill weed

one tsp salt one tsp pepper

Directions 1. 2. 3. 4.

40

Get a bowl, mix the following: shallot, yogurt, garlic, and cucumbers. Add: pepper, dill, and salt. Refrigerate for one hour. Plate and enjoy.

Maast-o Khiar

Persian

Melon Salad

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 194 kcal Carbohydrates 48.8 g Cholesterol 0 mg Fat 0.9 g Protein 2.8 g Sodium 47 mg

Ingredients one honeydew melon, fruit removed with a melon baller one cantaloupe, fruit removed with a melon baller 1/4 watermelon, fruit removed with a melon baller one bunch grapes one pineapple - peeled, cored, and cut into chunks

2 tbsps pickled ginger one cup fresh orange juice 1/4 cup fresh lime juice one tbsp white sugar 1/4 cup chopped fresh mint one pint fresh strawberries, hulled (optional) 4 sprigs fresh mint for garnish

Directions 1. Get a bowl mix the following: chopped mint, honeydew, sugar, watermelon, lime juice, grapes, orange juice, pineapple, and pickled ginger. 2. Cover the bowl refrigerate for one hour. 3. Add strawberries and mint. 4. Enjoy.

Persian Melon Salad

41

KEBABS

Persian Style

Prep Time: 15 mins Total Time: 6 hrs 30 mins Servings per Recipe: 6 Calories 263 kcal Carbohydrates 4.4 g Cholesterol 83 mg Fat 14.4 g Protein 27.1 g Sodium 84 mg

Ingredients one (8 oz) container plain low-fat yogurt one onion, chopped 1/2 tsp dried mint

2 lbs beef top sirloin, cut into large cubes

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

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Get a bowl, combine the following: mint, yogurt, and onion. Add beef cubes. Cover and refrigerate for 6 hrs. Heat a grill or grilling plate. Place beef pieces on skewers and grill them for 15 mins. Plate and enjoy. NOTE: If using a grilling plate increase the cooking time of the beef slightly.

Kebabs Persian Style

Fesenjun

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 572 kcal Carbohydrates 53.2 g Cholesterol 61 mg Fat 28.8 g Protein 27.8 g Sodium 53 mg

Ingredients 2 tbsps olive oil one onion, finely chopped 4 skinless, boneless chicken breast halves one cup finely ground walnuts

one (10 fluid oz) bottle pomegranate paste or syrup

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

Get a skillet heat olive oil. Fry onions until soft. Add chicken to the onions. Fry chicken until brown on all sides. Put aside. Add walnuts to the oil and fry for 10 mins. Add chicken onions with walnuts and add pomegranate paste. Set heat to low. Let contents simmer for 20 mins while covered. Stir occasionally. Plate and enjoy

Fesenjun

43

KEBABS

Persian Style II

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 297 kcal Carbohydrates 3.4 g Cholesterol 113 mg Fat 13.5 g Protein 38.4 g Sodium 1830 mg

Ingredients 2 lbs beef tenderloin one onion, chopped one tbsp salt, pepper one juiced lime

Directions 1. Dice beef into cubes. 2. Get a bowl, combine the beef pieces with the following ingredients: lime juice, onion, black pepper, and salt. 3. Cover and marinate beef for 8 hours. 4. Heat a grill or grilling plate. Put eight cubes on each skewer. 5. Allow the beef pieces to grill for about 4 mins per side. Total time for each piece should be about 16 mins. 6. Plate and enjoy. 7. NOTE: If using a grilling plate increase the cooking time of the beef according to your preference.

44

Kebabs Persian Style II

Sabzi Polo

(Herb Rice with Fava Beans)

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 16 Calories 234 kcal Carbohydrates 44.7 g Cholesterol 0 mg Fat 3.1 g Protein 5.5 g Sodium 214 mg

Ingredients 6 cups water 4 cups uncooked long-grain white rice 3 tbsps vegetable oil 1/2 cup water one bunch fresh dill, chopped one bunch fresh parsley, chopped one bunch fresh cilantro, chopped

2 cups fresh or frozen fava beans ground turmeric according to your preference ground cinnamon according to your preference one tsp salt one tsp pepper

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

Get saucepan. Add water. Heat until boiling. Rinse rice under water, until the water runs clear. Add rice to boiling water. Boil rice until it begins to float. Then drain the water and leave the rice in the pot. Add oil and ½ cup of water. Also add the following: pepper, dill, salt, parsley, cinnamon, cilantro, turmeric, and fava beans. Fry for 5 mins. Set heat to low. Cover the pot. Let everything cook for 45 mins. Let everything cool. Plate and enjoy. NOTE: The bottom part of the rice should be crispy like our other recipe, Lubia Polo, make sure to enjoy this very tasty part.

Sabzi Polo

45

YOGURT

Salad Persian Style

Prep Time: 10 mins Total Time: 8 hrs 10 mins Servings per Recipe: 8 Calories 78 kcal Carbohydrates 9.3 g Cholesterol 7 mg Fat 1.8 g Protein 6.3 g Sodium 154 mg

Ingredients one (32 oz) container plain yogurt 2 tbsps dried dill weed 2 cloves garlic, minced salt and black pepper according to your preference

one cucumber (with seeds and peel removed, and chopped)

Directions 1. Get a bowl, combine the following ingredients in it: pepper, yogurt, salt, dill weed, and garlic. 2. Add cucumber. 3. Place a lid on the bowl and refrigerate for 8 hours. 4. Plate and serve.

46

Yogurt Salad Persian Style

Herbed

Pomegranate Salsa

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 119 kcal Carbohydrates 14 g Cholesterol 0 mg Fat 7.3 g Protein 2.1 g Sodium 123 mg

Ingredients one 1/2 sprigs fresh mint, chopped one 1/2 bunches fresh cilantro, chopped one 1/2 bunches Italian flat leaf parsley, chopped one small red onion, chopped one pomegranate, skin and light-colored membrane removed 6 tbsps fresh lime juice 2 tsps grated lime zest

one jalapeno pepper, chopped one serrano pepper, chopped one small tomato, diced 2 tbsps olive oil salt according to your preference ground white pepper according to your preference

Directions 1. Get a bowl combine: olive oil, mint, tomato, cilantro, serrano pepper, Italian parsley, jalapeno pepper, red onion, lime zest, pomegranate, and juiced lime. 2. Place a lid over your mixture and put it in the fridge for about two hrs. 3. Once everything has chilled-out nicely serve and enjoy.

Herbed Pomegranate Salsa

47

YAZDI

Cakes

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 24 Calories 215 kcal Carbohydrates 19.9 g Cholesterol 62 mg Fat 14 g Protein 3.4 g Sodium 121 mg

Ingredients 2 cups all-purpose flour one tsp baking powder 4 eggs one 1/4 cups white sugar one 1/2 cups butter, melted one cup plain yogurt one 1/2 tsps ground cardamom one tbsp rose water

1/2 cup blanched slivered almonds one 1/2 tbsps chopped pistachio nuts

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

Set oven to 375 degrees F. Grab a sifter and a bowl. Sift baking powder and flour into this bowl. Set aside. Get a baking dish for cupcakes coat with nonstick cooking spray or veggie oil. Get a bowl and mix sugar and eggs. Place bowl on top of a pan of simmering water. Inside of this bowl mix your eggs with a mixer or whisk for eight mins. Remove from heat and continue whisking for 10 mins. Add: rose water, butter, cardamom, and yogurt. Now you want to combine the flour and also the almonds. 8. Grab a scoop and put the contents into the cupcake sections. 9. Fill each cupcake section but leave some space for expansion. 10. Add a covering of pistachios. Enter the cakes into the oven for about 30 mins. 11. Enjoy after cooling.

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Yazdi Cakes

Spicy

Chicken with Olives

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 326.0 Fat 18.7g Cholesterol 92.8mg Sodium 431.8mg Carbohydrates 7.6g Protein 31.3g

Ingredients 4 whole chicken breasts, split 3 tbsp all-purpose flour 1 tsp salt 1/4 tsp pepper 3 tbsp vegetable oil 1 1/2 C. onions, chopped 2 garlic cloves, minced 1/2 tsp paprika 1/2 tsp cumin

1 pinch cayenne pepper 1/2 C. chicken broth 1 lemon, juice of, small 1 small lemon, thinly sliced pimiento, stuffed green olives, halved 1 tbsp chopped fresh parsley

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a large bowl, mix together the flour, salt and black pepper. 3. Add the chicken and coat with flour mixture evenly and shake off the excess. 4. In a large skillet, heat the oil and stir fry the chicken in batches till golden brown. 5. Transfer the mixture into a 13x9-inch baking dish in a single layer. 6. In the same skillet, sauté the onion, garlic and spices till the onions become soft. 7. Stir in the lemon juice and broth and bring to a boil, scraping the brown bits. 8. Place the broth mixture over the chicken evenly, followed by the lemon slices. 9. Cook, everything covered in the oven for about 40 minutes. 10. Uncover the baking dish and top with olives evenly and cook for about 5 minutes more. 11. Serve with a garnishing of parsley.

Spicy Chicken with Olives

51

APPLES

& Veggie Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 220.7 Fat 14.1g Cholesterol 0.0mg Sodium 591.0mg Carbohydrates 25.9g Protein 2.5g

Ingredients 2 granny smith apples 2 cucumbers 2 tomatoes 1 bell pepper 1/2 purple onion Dressing 2 lemons, juice of 1/8 C. tarragon vinegar

1/4 C. olive oil, scant 1 tsp salt 1 -2 tbsp mint, finely ground

Directions 1. 2. 3. 4. 5.

52

Peel, core and chop the apples and then chop the vegetables finely. In a large bowl, mix together the apples and vegetables. In another bowl, add all the dressing ingredients and mix till well combined. Pour the dressing over the salad and mix well. Keep everything aside for about 2 hours before serving.

Apples & Veggie Salad

Chicken

in Orange Sauce

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

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

1 1/4 C. chicken broth 2 tbsp all-purpose flour 1 tsp dried oregano 1 (14 oz.) can chopped tomatoes 2 pieces orange peel 2/3 C. orange juice salt & freshly ground black pepper

Directions 1. 2. 3. 4.

Heat a large nonstick frying pan and sauté the onion for about 2-3 minutes. Stir in the chicken and garlic and stir fry till golden brown from all the sides. Stir in 2-3 tbsp of the broth, flour and spices and cook, stirring for about 1 minute. Slowly, add the broth, stirring continuously, and stir in the tomatoes, oregano and orange peel. 5. Simmer, covered for about 20 minutes. 6. Stir in the seasoning and serve.

Chicken in Orange Sauce

53

HOT CHILI

& Garlic Paste

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

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

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

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

54

Hot Chili & Garlic Paste

Spicy & Tangy Tomatoes

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

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

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

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

Spicy & Tangy Tomatoes

55

THREE LAYERED

Cheesy Lamb & Spinach Pie

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

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

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

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 10-15-inch baking mold with 1 tbsp of the olive oil and place in the oven. 2. For the meat base in a skillet, heat the remaining oil and sauté the onion till tender. 3. Stir in the lamb and cook till done completely. 4. Remove everything from the heat and immediately, stir in the remaining ingredients. 5. Divide the lamb mixture into 3 portions. 6. For the lower layer, in a bowl, mix together the all ingredients and the first portion of the meat mixture. 7. Remove the heated mold from the oven. 8. Place the lower layer mixture in the heated mold evenly and with the back of a spoon, smooth the surface. 9. Cook everything in the oven for about 10 minutes. 10. Meanwhile for the middle layer, in a bowl, mix together all the ingredients and the second portion of the meat mixture. 56

Three Layered Cheesy Lamb & Spinach Pie

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

57

GARLICKY

Spice Paste

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

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

2 tsps cayenne pepper

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

60

Garlicky Spice Paste

Lemony

Zucchini

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

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

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

Directions 1. 2. 3. 4. 5.

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

Lemony Zucchini

61

HONEY GLAZED

Parsnips

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

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

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

Directions 1. 2. 3. 4.

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

Honey Glazed Parsnips

Veggie

Scrambled Eggs

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

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

olive oil salt and pepper cayenne pepper 6 eggs

Directions 1. In a skillet, heat the oil on low heat and cook the onion, peppers, potatoes and spices till tender. 2. Stir in the tomatoes and increase the heat to medium. 3. In a bowl, beat the eggs and place them in the skillet. 4. Cook, stirring continuously, till the desired doneness of scramble.

Veggie Scrambled Eggs

63

COUSCOUS

with Chickpeas & Vegetables

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

Ingredients

Directions

1 tbsp olive oil 1 red onion, chopped 1 zucchini, coarsely chopped 1 yellow squash, coarsely chopped 1 carrot, coarsely chopped 1 red bell pepper, coarsely chopped 1 yellow bell pepper, coarsely chopped 1/2 C. sliced baby portabella mushrooms 4 C. vegetable broth 1/2 tsp smoked sweet paprika 1/4 tsp ground cardamom 1/4 tsp salt 1 tbsp chopped fresh cilantro 1 (16 oz.) can chickpeas, drained 2 roma tomatoes, sliced 2 C. dry couscous 1 tsp grated orange zest 1 tbsp grated parmesan cheese 1/2 tsp paprika 1 tbsp finely chopped toasted almond

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

64

Couscous with Chickpeas & Vegetables

Lebanese

Seven Spices

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

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

4 tsps ground cinnamon 2 tsps ground cardamom

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

Lebanese Seven Spices

65

LEBANESE STYLE

Cookies

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

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

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

Directions 1. 2. 3. 4. 5.

Let's begin by grabbing a pan and heating it with a low level of heat. Grab some butter and melt it down nicely. Combine some sugar and water with the butter and take care to stir it continually. But make sure that you prevent the mixture from reaching a boiling state. Get everything combined nicely and take it away from its heating source and allow it to cool. 6. Grab a container (possibly a bowl) and put in your flour and the following items: sesame seeds, melted butter, spices, and yeast. 7. Combine the items for about 10 mins by stirring. 8. Let the dough sit about an hour. Make sure you cover your container. 9. Now we need to get three baking dishes and get them ready for some work. 10. Spray each dish with non stick cooking spray. 11. Grab another small container or bowl and mix in your orange flower and rose water. Grab an additional bowl and fill it with some water that is warm. 66

Lebanese Style Cookies

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

67

LEBANESE

Lemon Salad Dressing

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

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

ground black pepper (your preferred amount)

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

70

Lebanese Lemon Salad Dressing

Lebanese

Baked Eggplant

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

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

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

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

71

LEBANESE

Lemon Lentil Soup

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

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

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

Directions 1. Begin this delicious recipe by getting a cooking pot. Put some olive oil into the pot and heat everything over a medium level of heat. 2. Stir fry the following items: carrots, onion, and celery. We should stir fry the items for five mins until you notice they have become soft. Once soft add some garlic. 3. For about 30 secs continue to fry everything until you notice a pleasant fragrance. 4. Add some water to the mix and the following items: cayenne pepper, lentils, cumin, 2 tbsps of parsley (fresh), black pepper, salt, and coriander. Make sure to continually stir the contents as you add everything to the mix. 5. Cover your new mixture and get it to a simmering point. Take care to stir everything once and a while. 6. Lower the heat and let the contents cook down for about one and a half hours. At this point you should notice you lentils have become soft. 7. Now grab another pan. 8. Combine flour and butter while whisking for 10 mins. The heat level should be medium to 72

Lebanese Lemon Lentil Soup

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

73

LEBANESE

Garlic Sauce

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

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

3 cups olive oil

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

74

Lebanese Garlic Sauce

Tabouli

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

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

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

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

Lebanese Seven Spices

75

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.

76

Lebanese Chicken and Potatoes

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. Lebanese Red Lentil Soup

77

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 8 cups water 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

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.

80

Chard Lentil Soup

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.

Koosa

81

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.

82

Lebanese Garlic Sauce II

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