Middle Eastern Eats!: Modern Middle Eastern Cooking [2 ed.] 9798639994722

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Middle Eastern Eats! Modern Middle Eastern Cooking

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Table of Contents My First Couscous 9 Garlicky Lamb 12 Fathia’s Bean Bowls 13 Algerian Crepes 14 Algerian Mash for Toast 15 Mediterranean Lamb Stew 16 North African Frittatas 17 Harissa and Eggs Skillet 18 Algerian Chicken Thighs and Legs 19 North African Vegetable Soup 20 Naan Algeria 21 Pomegranates and Oranges 24 Semolina Bread with Chili Spread 25 Algerian Fries 26 Leila’s Dessert: (Pudding) 27 Balsamic Beets 28 Mariam’s Salad 29 Taagiin Saamaak 30 Ful Nabed 31 How to Make Lamb Chops 32 Basturma and Sujuq 33 Beef Patties with White Sauce 36 Masa'a 37 Molokheya 38 Skakshuka 39

Fish Kabobs 40 Chicken Soup Arabiya 41 How to Make Falafels 42 Cairo Street Grilled Chicken 43 5-Ingredient Egyptian Rice 44 Mashed Carrots 45 Stuffed Mushroom 48 How to Make Fava Beans 49 Chocolate Cake 50 Onion and Cucumber Salad 51 Mihallabiya 52 Lebanese Real Spice 53 Classic Lebanese Rice and Lentils Pilaf 54 Traditional Lebanese Bread 55 Lentil Feta Salad 56 Chickpea Falafels 57 Homemade Lebanese Pita Bread 60 Spicy Bread 61 Crispy Sumac Eggs 62 Mediterranean Spicy Shawarma 63 Spicy Chicken and Nutty Rice Skillet 64 Spicy Beef and Spinach Rice Stew 65 Broken Hearts Salad 66 Red Bean Salad 67 Navy Beans Soup 68 Lebanese Meatloaf Rolls 69 Lemon Lentils Soup 72

Nutty Lebanese Kebaa 73 Zesty Carrots Salad 74 Creamy Spaghetti 75 Lemon Rice 76 Honey Chicken Stew 77 Nutty Dates Stew 78 Navel Almonds Salad 79 Grilled Sherry Steak 80 Golden Fish Fillets with Cilantro Dressing 81 Nutty Couscous with Chicken Stew 84 Blushing Potato Salad 85 Braised White Wine Fillets 86 Traditional Month of Fasting Soup 87 Marinated Fried Liver 88 Hot Chorizo Stew 89 Fruity Beans Stew 90 Ginger and Honey Chops Stew 91 Meaty Bulgur Loaf 92 Tunisian Cabbage Stew 93 North African Squash 96 Tunisian Bean Dump Dinner 97 Tunisian Pepper Hash 98 Tunisian Saturday Soup Bowls 99 Classical Spicy Levantine Eggs 100 Spiced Tomato Plates 101 North African Breakfast 102 Weeknight Tunisian Pasta 103

Chicken Tunis 104 Arab Pot Pies 105 North African Chopped Meatballs 108 Mediterranean Olive Salad 109 Tunisian Layered Meat Casserole 110 Zucchini Salad 112 Leila’s Sunrise Couscous 113 Minty Feta and Courgette Patties 114 Hot Lamb Kabobs with Bloody Mary Hummus 115 Minty Beef Sandwiches 116 Mediterranean Omelets 117 Feta Chicken Pizza 120 Nutty Salted Pancakes 121 Karniyarik 122 Tzatziki Steak Kabobs 124 Turkish Small Burgers 126 Minty Lamb Pizza with Garlic Cream Sauce 127 Greek Style Turkish Chicken Kabobs 129 Tilapia and Couscous Stew 132 Yogurt Sauce with Poached Eggs Breakfast 133 Cheesy Chicken Casserole 134 Zesty Shawarma BBQ 135 Roasted Chicken with Golden Wheat 136 Vanilla Delight 137 Creamy Apricot Pudding 138 Hazelnut Chocolate Tart 139 Sweet Tahini Dressing 140

Cinnamon Stuffed Cookies 141 Classic Shakshuka Skillet 144 Onion Salad with Lemon Dressing 145 Leb-Mex Soup 146 Tahini Potato Mash 147 Bell Eggplant Spread 148 Saucy Beans and Tomato Stew 149 Homemade Labneh 150 Lentils and Vermicelli Soup 151 Pomegranate Lamb Pizza 152

My First

Prep Time: 20 mins

Couscous

Total Time: 1 hr 50 mins Servings per Recipe: 3 Calories 873.4 Fat 12.3g Cholesterol 0.0mg Sodium 629.2mg Carbohydrates 165.1g Protein 28.0g

Ingredients

2 C. uncooked couscous 2 tbsps olive oil 1 large onion, cubed 1 large green pepper, cubed 1 large zucchini, cubed 2 potatoes 2 carrots 14 oz. chickpeas 4 tbsps tomato paste

1 tbsp chili paste 1/2 tbsp paprika 1/2 tbsp cinnamon 1/2 tbsp cumin 1 tsp salt and pepper

Directions 1. Place a large saucepan over medium heat. Heat in it the oil. 2. Cook in it the onion for 3 min. Stir in the tomato paste, chickpeas, and 1 C. of water. 3. Bring them to a rolling boil for 16 min. Stir in the veggies with 4 1/4 C. of water. 4. Cook them until they start boiling. Let them cook for 40 to 46 min over low heat. 5. Get large bowl: Pour over it 1 C. of boiling water with 1 C. of sauce from the stew. 6. Let it sit for 6 min. Strain the couscous from excess liquid. Transfer it to a serving bowl. 7. Spoon the veggies stew over it then serve it warm. 8. Enjoy.

My First Couscous

9

GARLICKY

Lamb

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 382.7 Fat 17.2g Cholesterol 741.9mg Sodium 427.9mg Carbohydrates 13.8g Protein 42.3g

Ingredients

28 oz. fresh lamb liver, 1 inch wide pieces 6-8 garlic cloves, minced 2 C. chopped tinned tomatoes with juice 1/2 C. chopped fresh coriander 2-3 tsp. fresh ground cumin

salt & freshly ground black pepper 1 C. water 2 tbsp. good quality olive oil

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

12

Place a large pan over medium heat. Heat in it the oil. Cook in it the liver pieces for 2 to 3 min on each side. Lower the heat and let them cook for an extra 6 min. Stir in the garlic with cumin. Cook them for 1 min while stirring. Stir in the tomato with a pinch of salt and pepper. Cook them for 2 min. Stir in the water and put on the lid. Cook them for 26 min. Once the time is up, add the coriander. Adjust the seasoning of your liver stew then serve it hot with some rice. Enjoy.

Garlicky Lamb

Fathia’s

Bean Bowls

Prep Time: 15 mins Total Time: 2 hr 30 mins Servings per Recipe: 4 Calories 832.3 Fat 43.3g Cholesterol 187.2mg Sodium 366.6mg Carbohydrates 46.6g Protein 63.3g

Ingredients

1 C. dried lima beans, soaked overnight and drained 2 tbsp. olive oil 26.5 oz. lamb 2 medium brown onions, coarsely chopped 2 garlic cloves, crushed 2 medium carrots, coarsely chopped 2 celery ribs, trimmed and coarsely chopped

2 C. chicken stock 4 C. water 14 oz. chopped tomatoes 4 tbsp. chopped fresh coriander 2 tbsp. lemon juice

Directions 1. Place a pot over medium heat. Heat in it the oil. 2. Cook in it the lamb pieces for 2 min on each side. 3. Stir in the veggies and cook them for 4 min. Stir in the stock with water and beans. 4. Heat them until they start boiling. Lower the heat and put on the lid. 5. Cook them for 60 min while discarding the rising foam on top every 30 min. 6. Once the time is up, drain the lamb pieces and shred them. 7. Stir them back into the pot with tomatoes. Put on the lid and cook them for an extra 60 min. 8. Turn off the heat and add the lemon juice with coriander. 9. Adjust the seasoning of your soup then serve it hot. 10. Enjoy.

Fathia’s Bean Bowls

13

ALGERIAN

Crepes

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 444.7 Fat 6.8g Cholesterol 104.3mg Sodium 225.8mg Carbohydrates 77.3g Protein 18.4g

Ingredients

2 C. fine semolina 1 C. plain flour 1 C. whole wheat flour 3 eggs 2 tsp. baking powder 1 tbsp. instant yeast 2 tsp. sugar

1 pinch salt 1 C. warm water 2 C. milk 1 tbsp. vegetable oil

Directions

1. Get a large mixing bowl: Mix in it the semolina with flours, baking powder, yeast, sugar, and salt. 2. Mix in the milk with water. Combine them well until you get a thick batter. 3. Place a skillet over medium heat. Pour in it a ladle of the batter in a circle shape. 4. Let it cook until dries out and have holes all over it without flipping it. 5. Slide it to a serving plate that is covered with a kitchen towel. 6. Repeat the process with the remaining batter. 7. Serve you crepes hot with some butter and honey, jam or chocolate syrup. 8. Enjoy.

14

Algerian Crepes

Algerian

Prep Time: 10 mins

Mash for Toast

Total Time: 30 mins Servings per Recipe: 6 Calories 43.0 Fat 0.4g Cholesterol 0.0mg Sodium 4.3mg Carbohydrates 10.0g Protein 1.7g

Ingredients

2 eggplants,1/2 inch slices 2 garlic cloves, crushed 1 tsp. sweet paprika 1 1/2 tsp. cumin, ground

1/2 tsp. sugar 1 tbsp. lemon juice

Directions 1. Season the eggplant slices with some salt. Place them in a sieve and let them sit for 32 min. 2. Once the time is up, rinse them and dry them. 3. Place a large skillet over medium heat. Heat in it 1/4 inch of oil. 4. Cook in it the eggplant slices until they become golden brown. 5. Drain them and place them on some paper towels to cool down for few minutes. 6. Finely chop them and place them in a sieve to drain for 5 min. 7. Get a large mixing bowl: Combine in it the chopped eggplant with cumin, sugar, and paprika. 8. Stir them to coat. Pour the mixture into a hot pan and cook them for 2 to 3 min. 9. Stir in the lemon juice with a pinch of salt then serve it hot. 10. Enjoy.

Algerian Mash for Toast

15

MEDITERRANEAN

Lamb Stew

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 6 Calories 547.7 Fat 31.6g Cholesterol 191.2mg Sodium 152.5mg Carbohydrates 5.5g Protein 58.1g

Ingredients

1/4 C. vegetable oil 1 1/2 lbs. cubed lamb stew meat 1 1/2 tsp saffron salt pepper 1 large onion, chopped 1 C. water

1/2 C. chopped parsley 1 tbsp butter 1 lemon, cut into wedges

Directions

1. Place a large pan over medium heat. Heat in the oil. Brown in it the lamb pieces for 4 min on each side. 2. Sprinkle over it the saffron, a pinch of salt and pepper. 3. Stir in the onion with water. Cook them until they start boiling. Lower the heat and put on the lid. 4. Let them cook for 16 min over low heat. Remove the lid and add the butter. 5. Let them cook for 8 min. 6. Garnish your stew the parsley and lemon wedges. Serve it warm. 7. Enjoy.

16

Mediterranean Lamb Stew

North African Frittatas

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 230.6 Fat 15.0g Cholesterol 268.8mg Sodium 360.9mg Carbohydrates 8.8g Protein 15.5g

Ingredients

1 eggplant 1 tbsp extra virgin olive oil 1 medium onion, chopped 1 medium red bell pepper, diced 8 large eggs 1/2 bunch flat leaf parsley, minced 2 garlic cloves, minced 1/4 tsp rose water 1/2 tsp salt

1/4 tsp ground pepper 1/8 tsp ground cinnamon 1 tsp harissa, dissolved in 1 tbsp of water 1/4 lb. gruyere cheese, grated

Directions 1. Before you do anything, preheat the oven to 450 F. 2. Use a sharp knife to make slits in the eggplant without cutting it all the way through. 3. Place it on a baking sheet and coat it with olive oil. 4. Roast it in the oven for 22 min. Decrease the oven temperature to 350 min. 5. Place the eggplant aside to lose heat for 10 min. Peel it and dice it. 6. Place a pan over medium heat. Heat in it 1 tbsp of olive oil. 7. Cook in it the bell pepper with onion for 9 min. Stir in the garlic with eggplant, and a pinch of salt. 8. Cook them for an extra 2 min. parsley, rose water, salt, pepper, cinnamon, and harissa. 9. Fold the eggplant mixture into the eggs with cheese. Pour the mixture in a greased baking pan. 10. Cook it in the oven for 32 min. Allow your omelet to rest for 12 min then serve it. 11. Enjoy.

North African Frittatas

17

HARISSA

and Eggs Skillet

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 426.8 Fat 37.2g Cholesterol 372.0mg Sodium 861.3mg Carbohydrates 10.4g Protein 14.7g

Ingredients

2 sweet green bell peppers, deseeded 2 chili peppers, deseeded 2 fluid oz. tomato paste 24 fluid oz. water 4 fluid oz. extra virgin olive oil 1 tbsp paprika 2 tbsp harissa

1 tbsp caraway seed 1 tsp salt 1/2 tsp black pepper 8 large eggs

Directions

1. Get a blender: Place in it the chilies with bell pepper. Blend them smooth. 2. Place a skillet over medium heat. Heat in it the oil. 3. Stir in the pepper mixture with tomato paste, harissa, caraway seeds, tomato paste, salt, and pepper. 4. Stir in the water and cook them until they start boiling. Lower the heat and let them cook for 22 min. 5. Spread the sauce in the pan then crack the eggs on top. Put on the lid and let them cook for 16 min over low heat. 6. Serve your eggs skillet warm with some bread. 7. Enjoy.

18

Harissa and Eggs Skillet

Algerian Chicken

Thighs and Legs

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 4 Calories 397.5 Fat 27.6g Cholesterol 81.7mg Sodium 2496.8mg Carbohydrates 16.3g Protein 23.3g

Ingredients

1 tbsp. kosher salt 6 garlic cloves, roughly chopped 2 tsp. cumin seeds, crushed 2 tsp. paprika 1 tsp. ground turmeric 5 tbsp. olive oil 4 skinless chicken thighs 4 skinless chicken drumsticks 1 tsp. saffron thread, crushed

4 medium yellow onions, cut into 12 wedges each fresh ground black pepper, to taste 1 lemon, thinly sliced crosswise seeds removed 1 1/4 C. green olives, pitted 1/3 C. fresh cilantro, minced hot cooked rice

Directions 1. Get a mortar: Mash in it the garlic with salt using a pestle until they become like a paste. 2. Pour them into a mixing bowl and add the cumin, paprika, and turmeric. Add 3 tbsp. of oil and mix them well. 3. Stir in the chicken thighs and drumsticks. Cover them with a cling foil. 4. Let it sit for 4 to 5 min the fridge. 5. Place a large pot over high heat. Heat in it the rest of the oil until it starts shimmering. 6. Fry in it the chicken thighs and drumsticks until they become golden brown. 7. Drain them and place them on paper towels to drain. 8. Stir the onion with saffron, a pinch of salt and pepper into the pot. 9. Cook them for 16 min while stirring. Add the chicken thighs and drumsticks back with lemon slices and 1 C. water. 10. Cook them until they start boiling. Lower the heat and put on the lid. 11. Cook them for 40 to 42 until the chicken is done. 12. Stir in the olives with cilantro. Adjust the seasoning of your stew then serve it hot. 13. Enjoy. Algerian Chicken Thighs and Legs

19

NORTH AFRICAN

Vegetable Soup

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 4 Calories 138.6 Fat 3.9g Cholesterol 0.0mg Sodium 434.6mg Carbohydrates 23.7g Protein 3.5g

Ingredients

1 onion 2 garlic cloves 2 tbsp. cilantro 2 tbsp. olive oil 2 carrots, large pieces 1 large potato, large pieces 1 1/2 C. butternut squash, large pieces 2 tbsp. tomato paste

1 C. garbanzo beans 2 tbsp. bulghur wheat 8 C. water 1 tsp. salt pepper, to taste 1 tsp. paprika 1 pinch cayenne

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

20

Place a large skillet over medium heat. Heat in it the oil. Cook in it the garlic with onion for 3 min. Stir in the cilantro with seasonings and veggies. Stir in the water and put on the lid. Cook them for 16 min. Once the time is up, drain the veggies and mash them. Stir them back into the pot. Stir in the tomato paste, garbanzos, and bulghur wheat. Cook them for 12 to 16 min. Adjust the seasoning of your stew then serve it hot. Enjoy.

North African Vegetable Soup

Naan

Prep Time: 50 mins

Algeria

Total Time: 54 mins Servings per Recipe: 1 Calories 183.4 Fat 9.8g Cholesterol 0.0mg Sodium 195.9mg Carbohydrates 21.8g Protein 4.0g

Ingredients

3 C. finely ground whole wheat flour 1 tsp. salt 1/2 C. olive oil, divided 1 1/2 C. water 1 tsp. ground cumin

1 tsp. sweet paprika 1 tsp. turmeric

Directions 1. To prepare the dough: 2. Get a mixing bowl: Combine in it the flour with salt and 2 tbsp. of oil. 3. Add the water gradually while mixing until you get smooth dough. 4. Transfer it t a lightly floured working surface and knead it for 14 min. 5. Grease a large bowl with 2 tbsp. of oil. Shape the dough into a ball and place it in it. 6. Cover it with a cling foil and let it rest for 60 min. 7. Get a mixing bowl: Whisk in it the cumin, paprika, turmeric, and remaining 1/4 C. oil. 8. To prepare the flatbread: 9. Shape the dough into 12 balls. Layover them a cling foil to cover them. 10. Place a dough ball on a lightly floured surface. Roll it into a disk until it becomes thin. 11. Place a griddle over medium heat. Cook in it the bread until it becomes puffy and golden brown on both sides. 12. Repeat the process with the remaining dough. 13. Serve your bread warm or cold with some stew, honey, butter, or olive oil. 14. Enjoy.

Naan Algeria

21

POMEGRANATES

and Oranges

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 4 Calories 263.0 Fat 0.3g Cholesterol 0.0mg Sodium 5.6mg Carbohydrates 67.0g Protein 1.4g

Ingredients

1 1/2 C. water 1 C. sugar 1/4 C. thinly sliced peeled ginger 4 green cardamom pods 3 whole star anise 6 any small oranges 1/2 C. pomegranate seeds

Directions

1. Place a large saucepan over medium heat. 2. Stir in it the water, sugar, ginger, cardamom, and star anise. Cook them until they start boiling. 3. Lower the heat and cook them for 10 to 12 min while stirring often. 4. Turn off the heat and put on the lid. Cook them for 16 min until the mixture becomes syrupy. 5. Strain it and place it in the fridge to lose heat completely for at least 120 min. 6. Peel the oranges and slice them into segments. Transfer them to a serving bowl and add to them the syrup. 7. Let them sit for 60 min with the lid on in the fridge. 8. Garnish them with pomegranate seeds then serve it. 9. Enjoy.

24

Pomegranates and Oranges

Semolina

Bread with Chili Spread

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 799.2 Fat 26.6g Cholesterol 0.0mg Sodium 591.8mg Carbohydrates 118.2g Protein 20.7g

Ingredients

Bread 2 lbs. semolina, medium ground 1 1/2 tsp. salt 3 C. water 4 tbsp. olive oil 6 tbsp. olive oil, for frying Spread/Dip 2 large red bell peppers

4 vine ripened tomatoes 1 tbsp. olive oil 5 garlic cloves, minced 1 green chili pepper salt

Directions 1. To prepare the pepper dip/spread: 2. Before you do anything, preheat the oven broiler. 3. Place the bell peppers with tomatoes on a baking sheet. 4. Broil them in the oven for 8 min while flipping them every 2 to 3 min. 5. Allow them to cool down completely then peel them and discard the seeds. 6. Place a large skillet. Heat in it 1 tbsp. of olive oil. Cook in it the garlic with chili for 1 min. 7. Drain them and transfer them to a food processor. Add to them the roasted tomatoes and bell peppers. 8. Pulse them several times until they become finely chopped. 9. Pour the mixture into a bowl and place it in the fridge until ready to serve. 10. To prepare the bread: 11. Get a large mixing bowl: Mix in it the semolina with 4 tbsp. of olive oil and salt. 12. Add the water gradually while mixing until you get smooth elastic dough. 13. Shape it into 6 balls then roll them until they become 1/4 inch thick. 14. Place a large pan over medium heat. Heat in it 1 tbsp. of olive oil. 15. Cook in it the dough circles for 3 to 5 min on each side until they become golden brown. 16. Enjoy. Semolina Bread with Chili Spread

25

ALGERIAN

Fries

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 332.8 Fat 13.5g Cholesterol 53.9mg Sodium 962.1mg Carbohydrates 41.6g Protein 12.2g

Ingredients

2 tbsp. oil 1/2 C. onion, chopped 1 lb. skinless chicken piece 10 sprigs flat leaf parsley, leaves only, chopped 1/4 C. chickpeas, cooked 1 tsp. black pepper 1 tsp. salt

1/2 tsp. cinnamon 3 C. water 2 lbs. frozen French fries 1 egg, beaten lemon wedge

Directions

1. Place a large skillet over medium heat. Heat in it the 2 tbsp. of oil. 2. Stir in it the onion, chicken, 1/2 the parsley, chickpeas, pepper, salt and cinnamon. 3. Put on the lid and cook them for 10 to 12 min. Stir in the water and cook them until they start boiling. 4. Prepare the French fries by following the instructions on the package. 5. Stir the beaten egg with fries into the pot and cook them for 10 to 12 min. 6. Garnish it with parsley then serve it hot. 7. Enjoy.

26

Algerian Fries

Leila’s

Dessert

(Pudding)

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 519.5 Fat 23.9g Cholesterol 0.0mg Sodium 118.3mg Carbohydrates 72.5g Protein 12.1g

Ingredients

1/2 lb. dates, pitted and finely chopped 1 C. sugar 1 C. almonds, blanched & chopped 1 C. unsalted dry roasted peanuts

4 egg whites, stiffly beaten

Directions 1. Before you do anything, preheat the oven to 325 F. 2. Get a mixing bowl: Combine in it the dates, sugar, almonds, and peanuts. 3. Add the egg whites and combine them well. Pour the mixture into a greased baking pan. 4. Bake it for 36 to 42 min. Serve it hot with extra toppings of your choice. 5. Enjoy.

Leila’s Dessert: (Pudding)

27

BALSAMIC

Beets

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 87.2 Fat 6.8g Cholesterol 0.0mg Sodium 38.6mg Carbohydrates 6.5g Protein 0.8g

Ingredients

4-6 beetroots 1-2 tsp sugar 1-2 tbsp balsamic vinegar 1/2 lemon, juice 2 tbsp olive oil

salt 1 bunch mint leaves, sliced

Directions

1. Bring a large saucepan of water to a boil. Cook in it the beetroots until they become soft. 2. Drain them and dice them. sugar, balsamic vinegar, lemon juice, olive oil, and a pinch of salt. 3. Stir in the diced beets with mint. Chill your salad in the fridge until ready to serve. 4. Enjoy.

28

Balsamic Beets

Mariam’s Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 178.3 Fat 14.9g Cholesterol 62.1mg Sodium 140.3mg Carbohydrates 8.6g Protein 3.0g

Ingredients

1 lb. carrot, peeled and sliced 3 tbsp flat leaf parsley, minced 1 tsp cumin, ground 1/3 C. olive oil 1/4 C. red wine vinegar 2 garlic cloves

1/4 tsp harissa 12 black olives 2 hard-boiled eggs, quartered

Directions 1. Place a large saucepan over medium heat. Bring in it 2 C. of water to a boil. 2. Stir in the carrots with a pinch of salt. Cook them until they become soft then drain them. 3. Get a mixing bowl: Whisk in it the parsley, cumin, olive oil, vinegar, garlic, harissa, salt, and pepper. 4. Add the carrots with eggs, and olives. Toss them to coat. 5. Chill the salad in the fridge for about 30 min then serve it. 6. Enjoy.

Mariam’s Salad

29

TAAGIIN SAAMAAK

(Stewed Fish Casserole)

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 72.2 Fat 3.6g Cholesterol 7.6mg Sodium 34.7mg Carbohydrates 9.8g Protein 1.4g

Ingredients 1 lb fish, filets 1 tbsp raisins 2 medium onions 1 C. tomatoes, canned 1/2 C. parsley, chopped 1 dash sugar 1 tbsp lemon juice

1/2 tsp cumin, ground 1 tsp pine nuts pepper, to taste salt, to taste 1 tbsp butter oil, for frying

Directions 1. Before you do anything preheat the oven to 350 F. 2. Place a large pan over medium heat. Heat the oil in it. Cook in it the fish fillets until they become golden brown. Cut the onion into slices. 3. Place a large pan over medium heat. Add the butter and cook it until it melts. Add the raisins and cook them for 3 min. 4. Stir in the tomatoes, parsley and sugar. Cook them until they start boiling. Stir the cumin with lemon juice, a pinch of salt and pepper. 5. Place the fish fillets in a greased casserole dish. Pour the tomato mix all over it. Cook it in the oven for 12 min. 6. Place a small pan over medium heat. Cook in it the pine nuts until they are toasted. Sprinkle it over the fish casserole then serve it warm. 7. Enjoy. 

30

Taagiin Saamaak

Ful Nabed

(Fava Bean Hot Pot)

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 211.4 Fat 9.6g Cholesterol 0.0mg Sodium 6.2mg Carbohydrates 22.8g Protein 9.9g

Ingredients 2 C. dried fava beans 1 tsp cumin 2 garlic cloves, crushed 1/3 C. olive oil 1/4 C. lemon juice

2 tbsp fresh parsley, finely chopped water, used to soak fava beans

Directions 1. Get a large bowl: Place in it the beans and cover them with water. Place it aside to soak for an overnight. Discard the water. 2. Place a large saucepan over medium heat. Discard the skin of the fava beans. Add it to the pan with 6 C. of water. Cook it until it starts boiling. Lower the heat and cook them for 47 min. 3. Get a food processor: Place in it the beans with the cooking water. Blend them until they become smooth. 4. Place a large saucepan over medium heat. Pour the beans mix in it. Cook it until it starts boiling. Add the cumin, garlic, lemon juice and olive oil. 5. Cook them until they start boiling again. Cook the beans mix for 6 min. Serve it warm. 6. Enjoy. 

Ful Nabed

31

HOW TO MAKE

Lamb Chops

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 49.5 Fat 3.5g Cholesterol 0.0mg Sodium 732.1mg Carbohydrates 4.5g Protein 0.6g

Ingredients 2 shoulder lamb chops 1 large bunch green swiss chard, roughly chopped 4 oz tomato sauce 1/4 tsp cumin 1 tsp salt 1/4 tsp black pepper

1/4 tsp sugar 1 tbsp olive oil 1 small onion, diced finely 1 large garlic clove, minced 1/4 tsp oregano

Directions 1. Place a large pot over medium heat. Heat the oil it. Brown in it the lamb with onion for 12 min. Add the garlic and sauté them for 2 min. 2. Stir in the rest of the ingredients with 8 oz of water. Cook them until they start boiling. Put on the lid and cook them for 1 h 10 min. 3. Drain the lamb chops and shred them. Stir them back into the pot then serve it warm. 4. Enjoy.

32

How to Make Lamb Chops

Basturma

& Sujuq (Topped Flatbread)

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 16 Calories 126.9 Fat 10.2g Cholesterol 24.7mg Sodium 211.5mg Carbohydrates 1.5g Protein 7.1g

Ingredients 1/4 C. extra virgin olive oil 4 plum tomatoes, chopped 2 large garlic cloves, finely chopped 1 oz kashkaval cheese, diced 1 oz pastrami 4 links beef sausages, cut into pieces

sea salt, and freshly ground black pepper to taste 16 oz mozzarella cheese, fresh chopped 2 tbsp finely chopped fresh flat leaf parsley

Directions 1. Before you do anything preheat the oven to its highest setting. 2. Get the pizza dough and divide it into 2 pieces. Roll the dough on a floured surface in circle shapes. Place the dough circles on greased baking sheets. 3. Coat them with olive oil. Top them with garlic and tomato, basterma and saguk followed by mozzarella and kaskaval cheese. 4. Season them with some salt and pepper. Pour some olive oil all over them. Place the pizzas in the oven and cook them for 9 to 12 min or until they are done. 5. Serve your pizzas warm. 6. Enjoy. 

Basturma and Sujuq

33

EGYPTIAN

Beef Patties with White Sauce

Prep Time: 2 hr Total Time: 2 hr 40 mins Servings per Recipe: 1 Calories 215.1 Fat 16.1g Cholesterol 34.6mg Sodium 203.2mg Carbohydrates 11.2g Protein 6.5g

Ingredients

Directions

Meat: 2 tbsp olive oil 1 small white onion, chopped 4 small garlic cloves, finely chopped 1 lb lean ground sirloin 1 small green bell pepper, finely chopped 2 tbsp chopped hot green chili peppers 1 tsp salt 1 tbsp fresh ground black pepper 1/4 tsp ground cumin 1/4 tsp ground coriander 1/2 tsp freshly grated nutmeg 1/8 tsp ground cardamom 1/2 tsp spanish sweet paprika Pastry: 20 sheets phyllo dough 12 tbsp unsalted butter, melted YOGURT SAUCE 1 quart yogurt 2 garlic cloves, finely chopped 1/2 C. extra virgin olive oil salt

1. Grease a casserole dish with some butter. Place it aside. 2. To make the filling: 3. Place a large skillet over medium heat. Heat the oil in it. Sauté in it the onion for 6 min. Add the garlic and cook them for 30 sec. 4. Add the beef to the pan. Brown it for 12 min. Add the bell pepper with spices. Cook them for 6 min while breaking the meat. Transfer the mix to a mixing bowl and place it aside. 5. Place a phyllo sheet in the greased casserole dish. Brush it with some melted butter. cover it with another phyllo sheet to make 10 of them in total. 6. Top them with the meat mix. Cover them with a phyllo sheet and brush it with butter. Repeat the process to make another 10 layers in total. 7. To make the sauce: 8. Cover a fine mesh strainer with a piece of cheesecloth. Pour in it the yogurt and cover it with a plastic wrap. Place it in the fridge for an overnight. 9. Get a food processor: Combine in it the strained yogurt with garlic and process them for 40 sec. Add the oil in a steady stream while processing them all the time. 10. Transfer the sauce mix to a bowl. Add a pinch of salt and stir it well. Place it in the fridge until ready to serve. 11. Spread some melted butter over the top of the pie and cook it in the oven for 42 min. Serve it warm with the yogurt sauce. 12. Enjoy.  

36

Beef Patties with White Sauce

Egyptian

Masa'a

Prep Time: 15 mins Total Time: 1 hr 45 mins

(Roasted Vegetable Pan)

Servings per Recipe: 8 Calories 355.8 Fat 6.0g Cholesterol 0.0mg Sodium 0.0mg Carbohydrates 848.0mg Protein 68.2g

Ingredients 2 tbsp canola oil 4 tsp minced garlic 1 large onion 4 tsp ground cumin 4 tsp ground coriander 1 eggplant 2 zucchini

1 pattypan squash 1 red pepper 2 large potatoes 2 (19 oz) cans chickpeas 2 (28 oz) cans diced tomatoes

Directions 1. Before you do anything preheat the oven to 325 F. Slice the veggies into 1 inch pieces. 2. Place a pan over medium heat. Heat the oil in it. Sauté in it the garlic with onion and spices. Cook them for 4 min. 3. Stir in the veggies then season them with some salt and pepper. Transfer the mix to a greased casserole dish. Cook it in the oven for 1 h 35 min. Serve it warm. 4. Enjoy. 

Masa'a

37

EGYPTIAN

Molokheya

Prep Time: 4 mins Total Time: 14 mins Servings per Recipe: 2 Calories 73.1 Fat 6.7g Cholesterol 15.2mg Sodium 1216.0mg Carbohydrates 4.3g Protein 0.9g

Ingredients 14 oz frozen molukhia 1 tbsp butter 1 tbsp garlic, minced 1 tsp salt 2 tbsp ground coriander

Directions 1. Place a large skillet over medium heat. Melt the butter in it. Add the molukhia and cook it for 3 min. 2. Stir in the garlic with coriander and a pinch of salt. Sauté them for 4 min. Serve it warm with some flat bread. 3. Enjoy. 

38

Molokheya

Egyptian

Shakshuka (Poached Eggs)

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 3 Calories 251.6 Fat 10.3g Cholesterol 423.0mg Sodium 546.8mg Carbohydrates 24.3g Protein 15.3g

Ingredients olive oil 1 onion, chopped 3 large garlic, minced salt and pepper 1 pinch allspice 1/4 C. Italian parsley, finely chopped 1 (8 oz) cans tomato sauce

16 oz water 1/4 C. rice 6 eggs

Directions 1. Place a large skillet over medium heat. Coat it with olive oil and heat it. Sauté in it the onion, garlic and salt, pepper, and allspice for 4 min. 2. Add the parsley and cook them for 4 min. Make 6 wells in the pan and break an egg in each one. Season them with some salt and pepper. 3. Put on the lid and cook them for 3 to 5 min or until the eggs are done. Serve it warm. 4. Enjoy. 

Skakshuka

39

EGYPTIAN

Fish Kabobs

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 390.9 Fat 20.9g Cholesterol 46.4mg Sodium 474.7mg Carbohydrates 28.2g Protein 24.1g

Ingredients 1 1/2 lbs cubed sea bass 16 mushroom caps 2 green peppers, cut in chunks 1/4 C. vinegar 1 tsp salt 1/4 tsp pepper 16 oz chunk pineapple

3 onions, cut in chunks 3 tomatoes, firm, cut in wedges 1/2 C. oil 1 dash cayenne 1/4 tsp mustard powder

Directions 1. Get a large mixing bowl: Whisk in it the vinegar, salt and pepper. Add the fish and stir it for 1 h 30 min. 2. Drain the fish dices and thread them into skewers, with mushroom, peppers, pineapple chunks, onions with tomato while alternating between them. Brush the kebobs with the marinade. 3. Preheat the grill and grease its grates. Cook in it the skewers for 6 to 10 min or until they are done. 4. Enjoy. 

40

Fish Kabobs

Chicken Soup Arabiya

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 4 Calories 831.9 Fat 49.3g Cholesterol 207.1mg Sodium 764.7mg Carbohydrates 39.9g Protein 56.2g

Ingredients 8 C. water 2 cardamom pods 1 (2 1/2 lb) whole chickens, skinned 1 large onion, halved 1 bay leaf 2 (10 oz) packages fresh spinach 1 tbsp olive oil

2 tsp ground coriander 3/4 tsp salt 10 garlic cloves, crushed 3 tbsp fresh lemon juice 2 C. hot cooked rice

Directions 1. Place a large stock pot over medium heat. Stir in it the water, cardamom pods, chicken, onion and bay leaves. Cook them until they start boiling. 2. Lower the heat and cook them for 1 h 10 min. Turn off the heat. Drain the chicken and place it aside to lose heat. 3. Pour the chicken liquid in a fine mesh sieve and strain it. Reserve the broth with onion. Discard the rest of the strained ingredients. 4. Pour the broth back into the pot. Shred the chicken and stir it back into the pot. 5. Press the strained onion from the broth with a fork. Stir into the pot. Cook them until they start boiling. Stir in the spinach and cook the soup for 6 to 8 min. 6. Place a large pan over medium heat. Heat the oil in it. Sauté in it the garlic with coriander and a pinch of salt. Cook them for half a minute. 7. Stir the garlic mix to the stew pot with lemon juice. Adjust the seasoning of the stew then serve it warm. 8. Enjoy. 

Chicken Soup Arabiya

41

HOW TO MAKE

Falafels

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 6 Calories 664.3 Fat 23.7g Cholesterol 0.0mg Sodium 1612.0mg Carbohydrates 91.6g Protein 24.0g

Ingredients

Directions

2 C. dried fava beans 1 medium onion, chopped 1 large potato, peeled and quartered 6 garlic cloves 1 tsp ground coriander 1 tsp ground cumin 2 tsp salt 1/2 tsp black pepper 1/2 tsp cayenne pepper 1/2 C. vegetable oil 3 large green onions, chopped small 3/4 C. dried breadcrumbs 1/2 C. deep fried dried onions 1/2 tsp baking soda 1/4 C. sesame seeds, lightly roasted 4 large radishes, sliced 1/2 C. finely chopped fresh parsley 1 large tomatoes, diced 1 large dill pickle, diced 1 medium jalapeno pepper, seeded and diced 6 whole 6 1/2 inch pita bread 1 C. finely shredded lettuce 1/2 tsp beau monde seasoning

1. Place a large saucepan medium heat. Add the bean and cover it with water. Cook it until it starts boiling. Put on the lid and cook them for 4 min. 2. Turn off the heat and let soak for an overnight. Strain it. 3. Place a small saucepan over medium heat. Place in it the potato and cover it with water. Cook it until becomes soft. Strain it. 4. Get a food processor: Combine in it the beans with potato, onion and garlic. Process them until they become smooth. 5. Combine in the coriander, cumin, salt, black pepper and cayenne pepper. Blend them smooth. Pour the mix into a large mixing bowl. 6. Stir in the green onions, bread crumbs, deep fried dried onions, and baking soda. Stir them well. Shape the mix into small patties. Dust them with some flour followed by sesame seeds. 7. Place a large skillet over medium heat. Heat the oil in it. Cook in it the falafels for 3 min on each side. 8. Get a mixing bowl: Stir in it the radishes, chopped fresh parsley, diced tomato, and diced dill pickle and diced jalapeno pepper. Stir them well to make the salad. 9. Cover pita bread with a paper towel then microwave it for 35 sec over high. Repeat the process with the rest of the pita bread. 10. Place 3 to 4 patties into each pita bread loaf. Top them with 3 tbsp of the salad mix, lettuce, Beau Monde seasoning. Serve them right away. 11. Enjoy. 

42

How to Make Falafels

Cairo Street

Grilled Chicken

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 639.1 Fat 57.4g Cholesterol 80.0mg Sodium 147.3mg Carbohydrates 5.5g Protein 26.9g

Ingredients 500 g chicken breast fillets 4 garlic cloves, crushed 1 C. olive oil 1 C. fresh lemon juice 1/2 tsp lemon zest

2 tsp dried oregano salt and black pepper

Directions 1. Pat the chicken fillets with some paper towels. Place them aside. 2. Get a small bowl: Mix in it the rest of the ingredients to make the marinade. Stir into the chicken fillets. Pace a piece of wrap over the bowl and place it in the fridge for an overnight. 3. Allow the chicken to rest for 16 min. Drain it from the marinade. Reserve the marinade. 4. Before you do anything preheat grill and grease its grates. 5. Grill in it the chicken fillets for 13 to 15 min on each side while basting them with the marinade every once in a while. Serve it warm. 6. Enjoy. 

Cairo Street Grilled Chicken

43

5-INGREDIENT

Egyptian Rice

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 366.0 Fat 0.6g Cholesterol 0.0mg Sodium 7.8mg Carbohydrates 80.8g Protein 6.8g

Ingredients 2 C. rice oil 1 large onion, diced 3 C. water

salt

Directions 1. Place a large pan over medium heat. Heat the oil in it. Add the onion and cook it for 5 min. 2. Stir in the rice with water and a pinch of salt. Cook it until it starts boiling. Lower the heat and cook the rice until it is done. Serve it warm with some rice. 3. Enjoy. 

44

5-Ingredient Egyptian Rice

Egyptian

Mashed Carrots

Ingredients 1/4 C. blanched almonds or 1/4 C. hazelnuts 1/4 C. coriander seed 2 tbsp cumin seeds 2 tbsp sesame seeds 1/4 C. unsweetened dried shredded coconut salt fresh ground pepper 2 lbs carrots, cut into 2-inch lengths 6 tbsp extra virgin olive oil, plus more for serving 2 tbsp white wine vinegar 4 tsp harissa 1 tsp ground cumin 1/2 tsp ground ginger torn pita bread or thinly sliced baguette, for serving

Mashed Carrots

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 207.3 Fat 16.3g Cholesterol 0.0mg Sodium 85.0mg Carbohydrates 15.1g Protein 3.2g

Directions 1. Place a small over medium heat. Toast in it the almonds for 5 min. Place it aside and chop them. 2. Add the cumin seeds with coriander. Cook them for 1 min. Transfer the mix to a mortar or grinder and grind them until they become coarse. 3. Get a mixing bowl: Toss the in it ground spices with chopped almonds. Place it aside. 4. Toast the sesame seeds in the same pan for 1 min. Transfer it to a mortar or grinder. Repeat the process with coconut. Grind them until they become coarse. 5. Stir the coconut and sesame seeds into the almonds mix with 1/2 tsp of salt and pepper. 6. Place a large saucepan over medium heat. Place in it the carrots and cover them with water. Cook them until they start boiling. Lower the heat and cook the carrot for 22 min. 7. Remove them from the water. Discard the water. Cook the carrot in the saucepan for half a minute to dry them. 8. Get a mixing bowl: Chop the carrots and press them with a fork to mash them. Add 6 tbsp of olive oil, the vinegar, harissa, ground cumin and ginger, salt and pepper. Mix them well. 9. Spoon the carrot cream to a serving bowl and top it with the almond mix. Serve it with some pita bread. 10. Enjoy.  45

EGYPTIAN STUFFED

Mushroom

Prep Time: 20 mins Total Time: 37 mins Servings per Recipe: 4 Calories 398.6 Fat 17.5g Cholesterol 66.0mg Sodium 362.4mg Carbohydrates 22.5g Protein 28.6g

Ingredients 12 fresh large mushrooms, washed and stems removed 2 cloves garlic, finely chopped 2/3 C. plain breadcrumbs 1/4 C. grated parmesan cheese 2 tbsp grated romano cheese 2 tbsp olive oil

2 fluid oz white wine 1 tsp chopped parsley 2 (6 oz) cans minced clams, including juice 1/8 tsp pepper 2 tbsp unsalted butter

Directions 1. Before you do anything preheat the oven to 400 F. 2. Chop about 1 C. of mushroom stems and discard the rest. 3. Get a large mixing bowl: Combine in it the mushroom stems with the rest of the ingredients except for the butter and mushroom caps. Mix them well to make the stuffing. 4. Spoon the stuffing into the mushroom caps and place them on a greased baking sheet. Cook them in the oven for 16 min. 5. Place dollops of butter over the mushroom caps and broil them in the oven for 3 min. Serve them warm. 6. Enjoy. 

48

Stuffed Mushroom

How to Make

Prep Time: 5 mins

Fava Beans (Fool II)

Total Time: 15 mins Servings per Recipe: 2 Calories 469.3 Fat 22.2g Cholesterol 0.0mg Sodium 305.8mg Carbohydrates 52.8g Protein 18.0g

Ingredients 1 (16 oz) cans fava beans 3 tbsp canola oil 1/2 tsp cayenne pepper 1/4 tsp salt 1 tsp ground cumin

1 onion pita bread

Directions 1. Place a pan over medium heat. Heat a splash of oil in it. Finely chop a small onion and sauté it for 3 min. 2. Place a large saucepan over medium heat. Pour the canned beans with its liquid in it. Mash it slightly with a fork or masher. Stir in the lemon juice, salt, ground cumin and cayenne pepper. 3. Stir in a splash of olive oil and cook them until they start boiling. Serve your fava beans with some extra oil on top and your favorite toppings. 4. Enjoy. 

How to Make Fava Beans

49

EGYPTIAN

Chocolate Cake

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 438.0 Fat 15.0g Cholesterol 138.3mg Sodium 476.0mg Carbohydrates 69.5g Protein 7.1g

Ingredients 1/2 C. powdered chocolate milk mix 4 large eggs, separated 1/2 C. milk 1/2 C. butter 1 1/2 C. sugar

1 3/4-2 C. flour, sifted with the salt 1 tsp baking powder 1 tsp salt

Directions 1. Before you do anything preheat the oven to 325 F. 2. Get a small mixing bowl: Stir in it 5 tbsp hot Water with the chocolate milk mix until it is well combined. 3. Get a large mixing bowl: Beat in it the sugar with butter until they become smooth and creamy. Combine the egg yolks and mix them well. 4. Combine in the milk with chocolate mix. Beat them until they become smooth. 5. Combine in the flour and beat them smooth again. 6. Get a mixing bowl: Place in it the egg whites and beat them until their soft peaks. Fold it into the cake batter. Combine in the baking powder with vanilla. Stir them well. 7. Grease a baking pan with some butter and coat it with some flour. Pour the batter cake in it. Cook the cake in the oven for 1 h 12 min. 8. Allow the cake to cool down completely. Serve your cake with your favorite frosting then serve it. 9. Enjoy. 

50

Chocolate Cake

Egyptian

Onion and Cucumber Salad

Prep Time: 1 hr Total Time: 1 hr Servings per Recipe: 4 Calories 380.8 Fat 32.7g Cholesterol 80.2mg Sodium 1008.6mg Carbohydrates 9.7g Protein 13.5g

Ingredients 1 large English cucumber, peeled, halved lengthwise salt 12 oz feta cheese 1/2 C. finely chopped walla-walla onion 1/4 C. fresh lemon juice 1/4 C. olive oil

fresh ground pepper 2 tbsp fresh mint sprigs

Directions 1. Pierce the cucumber several times with a fork. Season it with some salt and place it aside for 22 min. 2. Get a serving bowl: Mash the cheese slightly with your hand. Add the onion, lemon juice and oil, a pinch of salt and pepper. Mix them well with a fork. 3. Rinse the cucumber with some cool water. Pat it dry and slice it. Add it to the cheese mix and stir them. 4. Chill the salad in the fridge for 32 min then serve it. 5. Enjoy. 

Onion and Cucumber Salad

51

EGYPTIAN

Mihallabiya (Milk Pudding)

Prep Time: 3 mins Total Time: 11 mins Servings per Recipe: 4 Calories 205.4 Fat 8.9g Cholesterol 25.6mg Sodium 117.8mg Carbohydrates 24.7g Protein 7.3g

Ingredients 3 tbsp finely ground rice 3 C. milk 2 1/2 tbsp sugar 1 tbsp rose water

2 tbsp mixed nuts, chopped

Directions 1. Get a mixing bowl: Stir in it 1 C. of milk with rice. 2. Place a large saucepan over medium heat: Combine in it the milk with sugar. Cook them until they start boiling. Add the rice and milk mix. Stir them. 3. Reduce the heat and cook the pudding until it becomes thick. Turn off the heat and add the rosewater. Serve your pudding with some nuts. 4. Enjoy. 

52

Mihallabiya

Lebanese

Real Spice

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 370.6 Fat 17.7g Cholesterol 0.0mg Sodium 89.1mg Carbohydrates 63.4g Protein 12.9g

Ingredients 1/2 C. whole black peppercorn 1/4 C. whole coriander seed 1/4 C. cassia 1/4 C. whole cloves 1/3 C. cumin seed

2 tsp whole cardamom seeds 4 whole nutmegs 1/2 C. ground paprika

Directions 1. Grate the nutmeg and place it aside. 2. Get a spice grinder or a blender. Combine in it the remaining ingredients. Process them until they become powdered. 3. Pour the mixture into a mason jar and seal it. Use your spice mixture whenever you desire. 4. Enjoy.

Lebanese Real Spice

53

CLASSIC

Lebanese Rice and Lentils Pilaf

Prep Time: 2 mins Total Time: 1 hr 2 mins Servings per Recipe: 8 Calories 150.6 Fat 3.3g Cholesterol 0.0mg Sodium 6.2mg Carbohydrates 26.1g Protein 4.4g

Ingredients 1 C. lentils 1 C. brown rice 4 -5 small onions, sliced 1 1/2 tbsp olive oil 3 -4 C. water 2 tbsp lemon juice Garlic, chopped

1/4 tsp cumin 1/4 tsp pepper 1/4 tsp cayenne 1/2 tsp salt

Directions 1. Place a pot over medium heat. Heat in it the oil. Add the lentils and cook them for 3 min. 2. Stir in the 3 C. of water and cook them until they start boiling. Let it cook for 14 to 16 min. 3. Place a large pan over medium heat. Heat in it a splash of oil. Cook in it the onion with garlic for 3 min. 4. Stir in the rice and cook them for an extra 2 min. Add the lemon juice with a pinch of cumin, cayenne pepper, black pepper and salt. 5. Stir the mixture into the lentils. Cook them until it starts simmering. 6. Lower the heat and put on half a lid. Let it cook for 42 to 46 min while stirring it from time to time. 7. Once the time is up, fluff the pilaf with a fork then serve it warm. 8. Enjoy.

54

Classic Lebanese Rice and Lentils Pilaf

Traditional

Lebanese Bread

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 12 Calories 231.6 Fat 4.8g Cholesterol 26.2mg Sodium 334.1mg Carbohydrates 40.5g Protein 5.8g

Ingredients 1 (1/4 oz.) package active dry yeast 1 C. warm water 1/4 C. white sugar 3 tbsp milk 1 egg, beaten

1 1/2 tsp salt 4 1/2 C. bread flour 2 tsp minced garlic 1/4 C. melted butter

Directions 1. Get a mixing bowl: Stir in the water with yeast and let them sit for 8 to 10 min until the yeast dissolves. 2. Add the sugar with flour, milk, salt and egg to the bowl and mix them well until your get a soft dough. 3. Transfer the dough to a floured surface. Knead it for 10 min. Transfer the dough to a greased bowl and cover it with a plastic wrap. 4. Place the aside and let it rise for about 60 min. 5. Once the time is up, place the dough on a floured surface and add to it the garlic. Knead it for few minutes. 6. Shape the dough into small golf size balls and place them on a lined up cookie sheet. 7. Place the dough sheet aside and let it rest for 32 min. 8. Before you do anything else, preheat the grill and grease it. 9. Place 1 dough ball on a slightly floured surface and flatten it until it becomes thin. 10. Place the dough circle over the greased grill and cook it for 2 to 4 min on each side. 11. Brush it completely with some melted butter then cook it for an extra 2 to 3 min on each side. 12. Repeat the process with the remaining dough. 13. Enjoy. Traditional Lebanese Bread

55

LENTIL

Feta Salad

Prep Time: 40 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 378.1 Fat 30.2g Cholesterol 40.1mg Sodium 515.4mg Carbohydrates 17.0g Protein 11.5g

Ingredients 1 C. lentils 4 C. water 3/4 C. red pepper, chopped 1/3 C. red onion, chopped 2 tbsp of mint, chopped 6 tbsp olive oil 6 tbsp lemon juice

2 cloves garlic, minced 6 oz. feta cheese, crumbled

Directions 1. Place a large saucepan over medium heat. Stir in it the water with lentils and cook them until they start boiling. 2. Lower the heat and let them cook for an extra 35 min. 3. Once the time is up, pour the lentils in a fine mesh strainer and drain it completely. 4. Get a large mixing bowl: Place in it the lentils with onion, mint and pepper. Toss them to coat. 5. Place the salad in the fridge for 35 min. 6. Once the time is up, add to it the oil with lemon juice, deta and garlic. Mix them well then serve your salad right away. 7. Enjoy.

56

Lentil Feta Salad

Chickpea

Falafels

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 1 Calories 37.9 Fat 0.8g Cholesterol 9.3mg Sodium 166.4mg Carbohydrates 6.2g Protein 1.6g

Ingredients 10.5 oz. chickpeas 4 tbsp bulgur 3 garlic cloves 3 tbsp plain flour 1 egg 1 tsp salt 1 tsp pepper

3 tsp ground coriander 1 tsp cumin 1/4 tsp ground red chili pepper 1 tbsp tahini

Directions 1. Get a large bowl of water. Place in it the chickpeas and let them sit for at least 12 h 2. Get a mixing bowl: Stir in it the bulghur with water and put on a lid to cover it. Let it sit for 1 h. 3. Place a large saucepan of water over medium heat. Cook in it the chickpeas for 22 min. 4. Get a blender: Place in the chickpeas after draining them. Blend them smooth. 5. Get a mixing bowl: Combine in it the chickpeas paste with burghul, garlic and salt. Mix them well. 6. Shape the mixture into medium size patties. 7. Place a large pan over medium heat. Heat in it a splash of oil. 8. Add to it the falafels and cook them for 2 to 3 min on each side until they become golden brown. 9. Serve your falafels with some plain yogurt. 10. Enjoy.

Chickpea Falafels

57

HOMEMADE

Lebanese Pita Bread

Prep Time: 5 mins Total Time: 46 mins Servings per Recipe: 12 Calories 181.8 Fat 4.7g Cholesterol 0.0mg Sodium 292.5mg Carbohydrates 30.0g Protein 4.2g

Ingredients 1 (1/4 oz.) package active dry yeast 3 3/4 C. flour 1/4 C. shortening, softened

1 1/2 tsp salt 1 1/4 C. water

Directions 1. 2. 3. 4.

Before you do anything, preheat the oven to 350 F. Line up a baking sheet. Get a mixing bowl: Stir in it the yeast with water and let them sit for 8 min. Add to them 2 C. flour, shortening and salt. Mix them well using a hand mixer for 4 min. Transfer the mixture to a working surface and add to it the remaining four while kneading it until it become soft. 5. Wrap the dough in a plastic wrap or damp towel. Place it aside and let it sit for 16 min 6. Once the time is up, divide the dough into 6 balls. Place them on a lined up cookie sheet and cover them with a damp cloth. 7. Let the dough balls rest for an extra 11 min. 8. Place 1 dough ball on a floured surface and flatten it into a 6 inches circle. 9. Place it in the lined up baking sheet and cook it in the oven for 3 to 4 min. 10. Flip the bread loaf and bake it for 2 to 2 min on the other side. 11. Place the bread loaf on a kitchen towel and cover it with another. Repeat the process with the remaining dough balls. 12. Serve your pita bread with some hummus or whatever you desire. 13. Enjoy.

60

Homemade Lebanese Pita Bread

Spicy

Bread

Prep Time: 1 hr Total Time: 1 hr 10 mins Servings per Recipe: 1 Calories 399.2 Fat 17.2g Cholesterol 31.0mg Sodium 790.4mg Carbohydrates 52.5g Protein 8.0g

Ingredients 2 tsp active dry yeast 1 egg, beaten 8 oz. tepid water 7 tbsp olive oil 2 tbsp sugar

2 tsp salt 3 C. unbleached white flour 2 -3 tbsp za'atar spice mix

Directions 1. Get a mixing bowl: Stir in it the yeast with 3 tbsp of water. 2. Mix in it the egg with 4 tbsp of olive oil and sugar. 3. Get another mixing bowl: Stir in it the flour with salt. Add to them the water yeast mix and remaining water then combine them until you get a smooth dough. 4. Transfer the dough to a floured surface and knead it until it becomes soft. 5. Place the dough in a greased bowl and cover it with a plastic wrap. Let it rest for 46 min. 6. Before you do anything else, preheat the oven to 450 F. 7. Divide the dough into two pieces and shape each one of them into a ball. Place them on a lined up baking sheet. 8. Cover the dough balls with a kitchen towel then let them rest for 16 min. 9. Get a small mixing bowl: Mix it the za'atar with 3 tbsp of olive oil. Coat the bread balls with it. 10. Place the bread pan in the oven and cook them for 11 min until they become golden brown. 11. Allow the bread loaves to cool down completely then serve them and enjoy. 12. Enjoy.

Spicy Bread

61

CRISPY

Sumac Eggs

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 3 Calories 262.3 Fat 23.0g Cholesterol 372.0mg Sodium 142.2mg Carbohydrates 0.7g Protein 12.5g

Ingredients 3 tbsp olive oil 6 eggs 1/2-1 tbsp sumac

salt & pepper

Directions 1. 2. 3. 4.

62

Place a large pan over medium heat. Heat in it the oil. Place in it the eggs then sprinkle over them the sumac with a pinch of salt and pepper. Fry the eggs until they are done then serve them warm. Enjoy.

Crispy Sumac Eggs

Mediterranean

Spicy Shawarma

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 714.2 Fat 39.5g Cholesterol 92.8mg Sodium 465.0mg Carbohydrates 51.2g Protein 40.7g

Ingredients 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp ground cardamom 1 tbsp chili powder 1 tsp smoked paprika 1 tbsp grill seasoning 1 lemon, juice of, divided 2 large garlic cloves, grated 5 tbsp extra-virgin olive oil, divided

4 chicken breasts, boneless, skinless 1 large onion, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1/4 C. tahini 1 1/2 C. Greek yogurt 4 pita bread

Directions 1. Preheat the grill and grease it. 2. Get a small mixing bowl: Mix in it the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. 3. Add the juice half a lemon, 3 tbsp of olive oil and garlic. Mix them well until they become like a paste. 4. Coat the chicken with the spice mixture then grill them for 7 to 8 min on each side. 5. Remove the chicken pieces from the grill and let them sit for 2 min. 6. Place a large pan over medium heat. Heat in it 2 tbsp of olive oil. Cook in it the peppers with onion, a pinch of salt and pepper for 6 min. 7. Get a mixing bowl: Mix in the rest of the lemon juice, tahini, yogurt, a drizzle of olive oil and a pinch of salt to make the white sauce. 8. Heat the pita bread on the grill. Lay in them the chicken pieces followed by the onion and pepper mixture. 9. Drizzle the yogurt sauce on top then serve them. 10. Enjoy. Mediterranean Spicy Shawarma

63

SPICY CHICKEN

and Nutty Rice Skillet

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 645.9 Fat 27.5g Cholesterol 108.2mg Sodium 552.3mg Carbohydrates 63.7g Protein 33.8g

Ingredients 3 tbsp olive oil 4 boneless skinless chicken thighs 2 diced onions 10.5 oz. ground beef 1 tbsp minced garlic 2 tsp ground cinnamon 1 tsp ground allspice

1/4 tsp ground cayenne pepper 3/4 tsp salt 1 1/2 C. long grain rice 3 C. hot stock 2 tbsp pine nuts 2 tbsp minced parsley

Directions 1. Place a large skillet over medium heat. Heat in it the olive oil. Add the chicken thighs and cook it for 4 to 6 min on each side. 2. Drain them and place them aside. Cook the beef with onion in the same skillet for 7 min. 3. Stir in the garlic and cook them for an extra minute. 4. Mix in the cinnamon, allspice, cayenne pepper and salt. Cook them for 3 min. 5. Add the rice and mix them well. Place the chicken thighs on top followed by the pine nuts 6. Drizzle the stock all over them then put on the lid and let them cook for 35 min. 7. Once the time is up, serve your chicken and rice skillet warm. 8. Enjoy.

64

Spicy Chicken and Nutty Rice Skillet

Spicy Beef

and Spinach Rice Stew

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 162.2 Fat 9.1g Cholesterol 38.5mg Sodium 119.0mg Carbohydrates 6.6g Protein 14.7g

Ingredients olive oil 1 medium onion, diced 1 lb. ground beef 1 1/2 tsp allspice 1/2 tsp ground cinnamon salt 30 oz. of frozen chopped spinach

water 3 garlic cloves, minced 1 bunch cilantro, chopped lemon juice rice, cooked

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

Place a large pot over medium heat and heat in it the oil. Cook in it the onion for 3 min. Mix in the beef and cook them for 5 min. Stir in the allspice with cinnamon and a pinch of salt. Mix them well. Mix in the spinach and cook them for 3 min. Stir in the water and put on the lid. Bring them to a rolling boil for 35 min over low medium heat. Place a large skillet over medium heat. Heat in it the olive oil. Add the garlic with cilantro and cook them for 2 min. 7. Stir them into the beef pot. Put on the lid and cook them for 16 min. 8. Serve your spinach and beef stew warm with some rice. 9. Enjoy.

Spicy Beef and Spinach Rice Stew

65

BROKEN HEARTS

Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 20.2 Fat 0.3g Cholesterol 0.0mg Sodium 9.6mg Carbohydrates 4.0g Protein 1.4g

Ingredients 1 head romaine lettuce 3 -4 scallions, chopped 2 -3 tbsp chopped dill

olive oil vinegar salt

Directions 1. Finely chop the lettuce leaves. 2. Toss them in a large mixing bowl with dill, scallions, a drizzle of olive oil, vinegar and a pinch of salt. 3. Serve your salad right away. 4. Enjoy.

66

Broken Hearts Salad

Red Bean

Prep Time: 2 hrs

Salad

Total Time: 2 hrs 5 mins Servings per Recipe: 4 Calories 107.7 Fat 7.0g Cholesterol 0.0mg Sodium 154.5mg Carbohydrates 10.9g Protein 2.4g

Ingredients 1 lb. green beans, washed and ends trimmed 1/2 C. chopped red onion 2 tbsp chopped parsley 2 garlic cloves, minced

2 tbsp lemon juice 2 tbsp olive oil 1/4 tsp pepper 1/4 tsp salt

Directions 1. 2. 3. 4.

Place the green beans in a steamer and cook them for 6 min. Get a large mixing bowl: Toss in it the beans with the remaining ingredients. Place the salad in the fridge and let it sit for at least 120 min then serve it. Enjoy.

Red Bean Salad

67

NAVY

Beans Soup

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 7 Calories 391.6 Fat 31.4g Cholesterol 0.0mg Sodium 369.9mg Carbohydrates 23.2g Protein 6.3

Ingredients 1 lb. navy beans 3 carrots, peeled and sliced 1 onion, peeled and chopped 3 stalks celery, chopped 1 C. tomato sauce

1 C. olive oil salt pepper

Directions 1. Get a mixing bowl: Place in it the beans and cover them with water. Let it sit for 8 h. 2. Drain it the beans and place it in a large pot. Cover it with cool down and bring it to a boil. 3. Stir into it the remaining ingredients. Put on the lid and let them cook for 60 min over low heat. 4. Serve your beans soup warm. 5. Enjoy.

68

Navy Beans Soup

Lebanese

Meatloaf Rolls

Prep Time: 30 mins Total Time: 3 hrs 30 mins Servings per Recipe: 1 Calories 1983.8 Fat 79.8g Cholesterol 477.1mg Sodium 1464.7mg Carbohydrates 159.6g Protein 151.0g

Ingredients FOR MEATLOAF 3 lbs. lean hamburger 3/4 C. breadcrumbs 2 tsp pepper 1 -2 tsp red cayenne pepper 1 1/2 tsp oregano 3 tsp paprika 2 tsp onion powder 1 tsp garlic powder 1/2 tsp salt

FOR SAUCE 2/3 C. canned milk 2/3 C. sugar 2 tbsp white vinegar 1/2 tsp garlic powder FOR SANDWICH pita bread chopped onion sliced tomatoes

Directions 1. Before you do anything, preheat the oven to 300 F. 2. To make the meatloaf: Get a large mixing bowl: Mix in it all the meatloaf ingredients with your hands for 18 min. Divide the mix into the 2 portions and shape them into loaves. 3. Place the meatloaves in a roasting pan. Cook them in the oven for 2 h 20 min. 4. Once the time is up, allow the meatloaves to cool down completely. Cut the meatloaves into thin slices then place them aside. 5. To make the sauce: 6. Place a heavy saucepan over medium heat. Combine in it the milk, sugar and garlic powder Cook them while stirring all the time until the sugar melts. Pour in the vinegar and keep mixing them until for 2 to 3 min. 7. Place the sauce aside to cool down for 60 min. 8. Place a large pan over medium heat. Heat in it some of meatloaves slices. 9. Spread some of the sauce it in the bread rolls; top it with the meatloaf slices followed by the onion and tomato. Serve your sandwiches and enjoy. Enjoy. Lebanese Meatloaf Rolls

69

LEMON

Lentils Soup

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 152.6 Fat 7.0g Cholesterol 0.0mg Sodium 81.2mg Carbohydrates 16.4g Protein 6.4g

Ingredients 1 C. large green lentils 1 bunch Swiss chard, chopped 7 C. water 10 garlic cloves, peeled and crushed 1/4 tsp salt

2 lemons, juice 1/4 C. extra virgin olive oil

Directions 1. Place a large saucepan over water over high heat. Stir into it the lentils and cook them until they start boiling. 2. Lower the heat and put on the lid. Cook them for 40 min. Add to it the chard and cook them for 8 min. 3. Get a mortar and pestle: Place in it the garlic with a pinch of salt. Crush them until they become like a paste. 4. Add to it the olive oil with lemon juice and mix them well. 5. Stir the mixture into the soup with a pinch of salt and pepper. Cook the soup for an extra 6 min then serve it hot. 6. Enjoy.

72

Lemon Lentils Soup

Nutty

Lebanese Kebaa

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 378.4 Fat 30.1g Cholesterol 73.7mg Sodium 374.8mg Carbohydrates 11.1g Protein 16.5g

Ingredients 1 C. Bulgar wheat 1 1/2 lbs. lean ground lamb 1/2 C. pine nuts 4 medium onions, minced 3 tbsp butter

1 tsp pepper 1 tsp salt 1/8 tsp allspice 1/8 tsp clove

Directions 1. Get a mixing bowl: Place in it the bulgar wheat and cover it with water. Let it sit for 60 min then drain it. 2. Before you do anything, preheat the oven to 400 F. Grease a casserole dish. 3. Place a large pan over medium heat. Cook in it the onions with pine nuts for 3 min. 4. Get a large mixing bowl: Mix in it the meat, wheat, and spices. Mix them well. 5. Split the mixture into 1 portion. Spread one portion in the bottom of the greased casserole dish. 6. Spread over it the onion mixture followed by the remaining meat mixture. 7. Dip a knife in some water then cut the kebba casserole into squares or diamond shapes. 8. Place the kebaa casserole in the oven and bake it for 28 min. Serve it warm with some sour cream. 9. Enjoy.

Nutty Lebanese Kebaa

73

ZESTY

Carrots Salad

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 70.6 Fat 5.2g Cholesterol 0.0mg Sodium 40.6mg Carbohydrates 6.0g Protein 0.6g

Ingredients 1 lb carrot 3 tbsp olive oil 2 garlic cloves 1 pinch cayenne pepper 1 pinch cumin 1 pinch paprika

1 tbsp lemon juice Salt, to taste Pepper, to taste 1/4 C. chopped fresh parsley

Directions 1. Discard the peel of the carrots then slice them into quarters. Place a large saucepan over medium heat. Place in it the carrots and cover them with water. 2. Cook them until they start boiling. Let them cook for 4 min. 3. Drain the carrots from the water and place them aside to drain. 4. Place a large skillet over medium heat. Heat the oil in it. Add the carrot with the oil, garlic, cayenne, cumin and paprika. 5. Let them cook for 5 to 10 until the carrots are soft. Stir in the lemon juice with a pinch of salt and pepper. 6. Place the carrot salad in the fridge until it cools down completely. Sprinkle the cilantro on top then serve it. 7. Enjoy.

74

Zesty Carrots Salad

Creamy

Spaghetti

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 247.7 Fat 14.2g Cholesterol 30.5mg Sodium 516.2mg Carbohydrates 32.2g Protein 3.2g

Ingredients 4 lbs spaghetti squash (whole) 4 tbsp unsalted butter, cut into pieces 2 garlic cloves, minced 1 tsp ground cumin 1/2 tsp ground coriander 1/8 tsp cayenne

3/4 tsp salt 2 tbsp fresh cilantro, chopped

Directions 1. Use a skewer or sharp knife to make several holes in the squash. Place it in the microwave and microwave it on the highest setting for 8 min. 2. Flip the squash and cook it for 12 min until it becomes soft. Place the squash aside to lose heat. 3. Place a small saucepan over medium heat. Heat the butter in it. Sauté in it the garlic for 45 sec. 4. Combine in the spices and turn off the heat. Slice the squash in half then shred it using a fork or spiralizer. 5. Toss the spaghetti squash in a large mixing bowl with the butter mix and cilantro. Serve it warm. 6. Enjoy.

Creamy Spaghetti

75

LEMON

Rice

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

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

1/2 tsp ground cardamom 3 tbsp butter, cut into pieces 1/4 C. preserved lemon, minced, garnish

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

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Lemon Rice

Honey

Chicken Stew

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 357.6 Fat 13.8g Cholesterol 68.4mg Sodium 466.4mg Carbohydrates 26.6g Protein 33.3g

Ingredients 4 boneless skinless chicken breast halves Salt and pepper 2 tbsp olive oil 1 1/4 C. green onions, sliced 3 large garlic cloves, chopped 1 tbsp all-purpose flour 1 tsp ground ginger 1 1/2 tsp ground cinnamon 1 tsp ground cumin

2 C. chicken broth 1 C. apricot, chopped 3 tbsp fresh lemon juice 3 tbsp honey 1/3 C. slivered almonds, toasted

Directions 1. Cut the chicken breasts into dices. Toss them in a mixing bowl with a pinch of salt and pepper. 2. Place a large pan over medium heat. Heat the oil in it. Cook in it the chicken dices for 14 to 20 min. drain it and place it aside. 3. Stir the garlic with onion into the same pan. Cook them for 4 min. 4. Combine in the flour, cinnamon, cumin, and ginger. Pour in the broth gradually while mixing all the time. 5. Add the lemon juice with apricots and honey. Cook them until they start boiling. Keeps it boiling for 6 min until it becomes thick? 6. Stir the cooked chicken and cook them for 1 min. sprinkle the almonds on top then serve it. 7. Enjoy.

Honey Chicken Stew

77

NUTTY

Dates Stew

Prep Time: 35 mins Total Time: 1 hr 50 mins Servings per Recipe: 6 Calories 688.8 Fat 30.8g Cholesterol 169.4m g Sodium 242.0mg Carbohydrates 41.1g Protein 63.2g

Ingredients 3 1/2 lbs chicken breast halves, thighs, and drumsticks 1 tbsp all-purpose flour 1 tbsp extra-virgin olive oil 2 lbs shallots, peeled 3 cinnamon sticks 1 1/2 tsp ground ginger 1 tsp ground cumin

1/2 tsp turmeric 1/8 tsp cayenne pepper 3 C. low chicken broth 5 tbsp fresh lemon juice, divided 12 dates, pitted, halved 1/4 C. almonds, toasted, coarsely chopped 1/4 C. chopped fresh cilantro

Directions 1. Season the chicken breasts with a pinch of salt and pepper. Place a large saucepan over medium high heat. Heat the oil in it. Brown in it the chicken for 12 min. drains it and places it aside. 2. Reserve 2 tbsp of the fat in the pan and discard the excess. Sauté the shallots in the same pan for 7 min over medium heat. 3. Combine in the cinnamon sticks, ginger, cumin, turmeric, and cayenne. Cook them for 2 min while stirring all the time. Stir in the broth with 3 tbsp of lemon juice. Cook them until they start boiling over high heat. Put on the lid and lower the heat and let it cook for 20 min. 4. Add the chicken breasts top pan then cook them again until they start boiling. Lower the heat and put on the lid. 5. Let the stew cook for 27 min. drain the shallot with chicken and place them aside. Cook the remaining broth in the pot until it start boiling. 6. Keep it boiling until it starts becoming thick. Combine in the dates with the remaining lemon juice. Lower the heat and cook them for 3 min until the dates soften. Pour the date’s sauce mix over the chicken and shallots. Sprinkle the cilantro with almonds on top. Serve them warm. Enjoy. 78

Nutty Dates Stew

Navel

Almonds Salad

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

Ingredients 6 navel oranges 2 tsp orange blossom water 8 dates, pitted and thinly sliced lengthwise 3 oz slivered almonds, lightly toasted

1 tbsp of fresh mint, shredded 1/4 tsp ras el hanout spice mix, see appendix

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

Navel Almonds Salad

79

GRILLED

Sherry Steak

Prep Time: 35 mins Total Time: 1 hr 50 mins Servings per Recipe: 4 Calories 856.4 Fat 56.0g Cholesterol 139.4mg Sodium 712.7mg Carbohydrates 8.5g Protein 74.3g

Ingredients 3 -4 lbs flank steaks 1 small onion, minced 1/2 C. olive oil 1/4 C. lemon juice 4 tbsp minced ginger 2 tbsp soy sauce 2 tbsp flat leaf parsley, chopped 3 garlic cloves, minced

1 tbsp cumin 1 tbsp chili powder 1 tbsp sherry wine 1 tsp dried oregano 1 tsp turmeric 1 tsp ground black pepper 1/4 tsp grated nutmeg (optional)

Directions 1. Get a casserole dish, place the steaks in it. 2. Get a small mixing bowl: whisk in it the rest of the ingredients to make the marinade. Pour it all over the steaks to coat them with it. 3. Cover the dish and place it in the fridge for an overnight. 4. Before you do anything preheat the grill and grease its grates. Drain the steaks from the marinade and grill them for 9 to 12 min on each side. 5. Wrap the steaks in a piece of foil and place them aside to rest for 5 min. serve them warm. 6. Enjoy.

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Grilled Sherry Steak

Golden Fish

Fillets with Cilantro Dressing

Prep Time: 6 mins Total Time: 12 mins Servings per Recipe: 2 Calories 430.9 Fat 22.6g Cholesterol 124.6mg Sodium 183.6mg Carbohydrates 2.6g Protein 52.3g

Ingredients 1/4 C. coarsely chopped fresh cilantro 1/4 C. coarsely chopped fresh parsley leaves 1 clove garlic, minced 2 tbsp fresh lemon juice 1/2 tsp paprika 1/2 tsp ground cumin 1/8 tsp cayenne, to taste 3 tbsp vegetable oil, plus

Additional oil, for frying the fish 1 lb skinless firm-fleshed white fish fillets All-purpose flour, seasoned with Salt and pepper, for dredging the fish

Directions 1. Get a blender: combine in it the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tbsp of the oil, and salt and pepper. 2. Process them until they become smooth. Pour the mix into a serving bowl and place it in the fridge until ready to serve. 3. Place a large pan over medium heat. Fill 1 inch of with oil and heat it. 4. Dust the fish fillets with flour then fry them until they become golden brown. Serve them warm with the cilantro dressing. 5. Enjoy

Golden Fish Fillets with Cilantro Dressing

81

NUTTY

Couscous with Chicken Stew

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 558.6 Fat 29.7g Cholesterol 77.0mg Sodium 583.9mg Carbohydrates 48.2g Protein 27.6g

Ingredients 1 tbsp sweet paprika 2 tsp turmeric 2 tsp ground coriander 2 tsp ground cumin 1/2 tsp ground cinnamon 2 lbs chicken, cut into 2 inch pieces 2 tbsp olive oil 1 large onion, thinly sliced 4 garlic cloves, crushed

2 lemons (1 thinly sliced, the other juiced) Salt & freshly ground black pepper 2 1/2 C. chicken stock 1 C. large green olives 1 tbsp butter 1 1/2 C. couscous 1/4 C. pine nuts, toasted 1 C. fresh parsley

Directions 1. Get a large mixing bowl: mix in it the paprika, turmeric, coriander, cumin and cinnamon. Add the chicken pieces and stir them well. 2. Place a large pan over medium heat. Heat the oil in it. Sauté in it the chicken pieces for 5 min. 3. Stir in the lemon with garlic, onion, a pinch of salt and pepper. Let them cook for 7 min while stirring from time to time. 4. Pour in 1 C. of stock with lemon juice and olives. Turn off the heat and adjust the seasoning of the stew. 5. Pour the rest of the stock in a large saucepan with butter. Cook them over medium heat until it starts boiling. 6. Combine in the couscous and put on the lid. Remove the pan from the heat and place it aside to sit for 6 min. 7. Use a fork to fluff the rice and remove the grains. Stir the pine nuts into it. 8. Spoon the couscous into a serving bowl then top it with the chicken. Garnish it with parsley and serve it warm. Enjoy. 84

Nutty Couscous with Chicken Stew

Blushing

Potato Salad

Prep Time: 40 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 373.9 Fat 20.1g Cholesterol 0.0mg Sodium 239.8mg Carbohydrates 45.3g Protein 6.5g

Ingredients 2 lbs beets Salt 1/2 medium Spanish onion, diced 4 tomatoes, skinned, seeded and diced 2 garlic cloves, minced 4 tbsp Italian parsley, chopped 4 tbsp cilantro, chopped 4 medium potatoes, boiled 2 tbsp vinegar

8 tbsp olive oil Salt Fresh ground black pepper Cayenne pepper 20 black olives, for garnish

Directions 1. Discard the ends of the beets then place them in a large saucepan. Cover them with water and cook them for 35 min until they soften. 2. Pour the beets in a colander to drain it and rinse it with some cold water. 3. Get a small mixing bowl: whisk in it the vinegar, oil, salt, pepper, and cayenne to the vinaigrette... place it aside. 4. Get a large mixing bowl: stir in it the beets, onion, tomato, garlic, cilantro and parsley. Combine in half of the vinaigrette and stir them well. 5. Place the mix in the fridge for 35 min. 6. Cut the potatoes into chunks then toss it with the remaining vinaigrette. Place it in the fridge for 25 min. 7. Transfer the beets with potato to serving bowl. Garnish it with olives and serve it. 8. Enjoy.

Blushing Potato Salad

85

BRAISED

White Wine Fillets

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 200.7 Fat 4.8g Cholesterol 0.0mg Sodium 427.8mg Carbohydrates 30.1g Protein 6.0g

Ingredients 2 C. diced tomatoes 2 1/2 C. chickpeas 8 veal fillets 2 small onions, finely chopped 1 sweet potato, chopped 3 C. mushrooms 1/2 C. chicken broth 1 C. white wine 3 tbsp lemon juice

1 tbsp turmeric 1 tbsp cinnamon 1 tsp ginger 1 tbsp coriander leaves 1/2 tsp chili pepper 1 tbsp cumin 1 tsp garlic 2 tbsp olive oil

Directions 1. Place the potato in a small bowl with 1 tsp of water. Microwave it for 4 min. 2. Place a large skillet over medium heat. Heat the oil in it. Sauté in it the mushroom with onion, chickpeas, potato and spices for 6 min. 3. Combine in the tomato with broth and lemon juice. Lay the veal fillets on top. Cook them over medium high heat until it start boiling. 4. Put on the lid and cook them for 10 min over medium heat. Flip the veal fillets and cook them for an extra 10 min with the lid on. 5. Once the time is up, drain the fillets and slice them into bite size pieces. Place them back in the pan. 6. Cook the stew for 7 min until the meat is done. Serve it warm. 7. Enjoy.

86

Braised White Wine Fillets

Traditional

Month of Fasting Soup

Prep Time: 15 mins Total Time: 2 hrs 45 mins Servings per Recipe: 4 Calories 439.3 Fat 26.0g Cholesterol 76.5mg Sodium 1071.2mg Carbohydrates 29.9g Protein 22.9g

Ingredients 1/2 C. dried garbanzo beans, rinsed, picked over (4-oz) 2 tbsp unsalted butter 1 1/4 tsp cinnamon 1 tsp ground ginger 1 tsp ground turmeric 3/4 tsp sweet paprika 1/2 tsp fresh ground black pepper 1 pinch saffron thread 3/4 lb boneless lamb cut in 1/2-inch cubes

1 C. chopped onion 3 tbsp chopped parsley 3 tbsp chopped fresh cilantro 1 1/2 C. crushed canned tomatoes 5 1/3 C. water 1/2 C. lentils, rinsed, picked over (4-oz) 2 tbsp lemon juice 1 1/2 tsp salt

Directions 1. Get a mixing bowl: place in it the garbanzo and cover them with water. Place it aside to soften for an overnight. 2. Place a large pot over medium heat. Heat the butter in it. Add the cinnamon, ginger, turmeric, paprika, pepper, and saffron. Let them cook for 3 min. 3. Combine in the lamb, onions, parsley, and coriander. Cook them for 22 min over low heat while stirring all the time. 4. Add the tomato and cook them for 12 min. stir in the garbanzo beans with water. Cook them until they start boiling. 5. Place a half a cover on top then cook the soup for 62 min over low heat. 6. Combine in the lentils and keep cooking the soup for 47 min. 7. Once the time is up, add the lemon juice with a pinch of salt and pepper. Cook the soup for 7 min then serve it warm. 8. Enjoy. Traditional Month of Fasting Soup

87

MARINATED

Fried Liver

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 373.1 Fat 15.3g Cholesterol 566.1mg Sodium 173.3mg Carbohydrates 21.0g Protein 36.0g

Ingredients 1 1/2-2 lbs calf liver cut in 1x2 inch slices 1/2 C. plain flour 1 tsp cumin 1 tsp paprika 1 -2 pinch salt

2 tbsp olive oil 1 red onion, thinly sliced 3 garlic cloves, minced 1 bunch parsley, chopped

Directions 1. Get a mixing bowl: stir in the flour with paprika, cumin and a pinch of salt. 2. Add the liver slices and stir them well. 3. Place a large pan over medium heat. Heat the oil in it. Sauté in it the garlic with onion for 6 to 8 min. 4. Stir in the liver pieces and cook them for 3 to 4 min. serve your liver stir fry warm. 5. Enjoy.

88

Marinated Fried Liver

Hot

Chorizo Stew

Prep Time: 35 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 418.0 Fat 10.6g Cholesterol 42.9mg Sodium 408.5mg Carbohydrates 73.5g Protein 7.6g

Ingredients 750 g minced meat 1 medium onion, grated 1 red chili peppers, finely chopped or 1 tsp shwartz crushed chile 1 tsp ground cumin 1/4 tsp ground cloves or 2 ground fresh cloves 1 bunch coriander leaves, half chopped, half whole 1 egg 250 g chorizo cooking sausage, chopped

Olive oil 2 tbsp harissa, see appendix 800 g chopped tomatoes 400 ml chicken stock 1/2 tsp ground cinnamon or 1 cinnamon stick

Directions 1. Get a large mixing bowl: combine in the kofta with onion, chili, spices and the chopped coriander leaves. Combine them well with your hands. 2. Combine in the egg with a pinch of salt and pepper. Mix them again well. Shape the mix into bite size meatballs and place them on a lined up baking sheet. 3. Place a large skillet over medium heat. Heat a small splash of oil in it. Add the chorizo with meatballs. Cook them until they are well browned. 4. Drain the chorizo and meatballs then place them aside. Stir the harissa into the same skillet and cook it for 45 sec. 5. Combine in the stock with tomato and cinnamon. Let them cook for 17 min. stir the meatballs with chorizo back into the skillet. 6. Lower the heat and cook them for 22 min. serve your stew warm. 7. Enjoy.

Hot Chorizo Stew

89

FRUITY

Beans Stew

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 262.5 Fat 4.4g Cholesterol 0.0mg Sodium 67.5mg Carbohydrates 50.7g Protein 10.0g

Ingredients 1/2 C. mixed dried fruit 1/4 C. raisins or 1/4 C. dried currant 1 tbsp olive oil 1 large yellow sweet onion, chopped 1 large carrot, diced 1 large garlic clove, minced 1 tsp ground cumin 1 tsp ground cinnamon 1 (14 1/2 oz) cans diced tomatoes, drained and chopped

8 oz green beans, ends trimmed and cut into 1-inch pieces 2 C. vegetable stock 1 1/2 C. cooked fresh Fava 1/2 C. frozen green pea, thawed Salt & freshly ground black pepper 1 tbsp minced fresh cilantro or 1 tbsp fresh parsley leaves

Directions 1. Get a small ovenproof bowl: stir in the raisins with dry fruits. Cover them with some boiling water. Let it sit for 25 min. 2. Discard the water and place the fruits aside. 3. Place a pot over medium heat. Heat the oil in it. Add the carrot with onion. Put on the lid and cook them for 6 min. 4. Combine in the garlic, cumin, and cinnamon. Let them cook for 35 sec. 5. Stir in the tomatoes, green beans, and stock. Cook them until they start boiling. Put on the lid and lower the heat. Let them cook for 22 min. 6. Once the time is up, stir in the favas, peas, fruit, salt and pepper. Cook them for 12 min uncovered. Garnish it with cilantro and serve your stew warm. 7. Enjoy.

90

Fruity Beans Stew

Ginger

and Honey Chops Stew

Prep Time: 30 mins Total Time: 6 hrs 30 mins Servings per Recipe: 4 Calories 208.2 Fat 5.8g Cholesterol 0.0mg Sodium 3.9mg Carbohydrates 41.3g Protein 2.2g

Ingredients 1 medium onion, finely chopped 1 tbsp olive oil 4 shoulder lamb chops Salt Pepper 1 1/2 tsp gingerroot, freshly shaved 1/2 tsp ground cumin 2 garlic cloves, minced

1 cinnamon stick 1 tbsp cilantro, chopped 1 C. prune, pitted 2 tbsp honey 1 1/2 tbsp lime juice 2 tbsp sesame seeds, toasted

Directions 1. Place a large skillet over medium heat. Heat the oil in it. Sauté in it the onion for 4 min. drains it and places it aside. 2. Season the chops with some salt and pepper. Place them in the same hot pan and cook them for 5 to 7 min on each side. 3. Stir in the ginger, cumin, garlic and cinnamon. Cook them for 45 sec. transfer the mix to a crock pot. 4. Stir 2 tbsp of water in the pan then add it the pot. 5. Put on the lid and cook them for 7 h on low. Once the time is up, combine in the lime juice with honey. Sprinkle the sesame seeds on top then serve your stew warm. 6. Enjoy.

Ginger and Honey Chops Stew

91

MEATY

Bulgur Loaf

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 283.7 Fat 14.6g Cholesterol 36.5mg Sodium 103.5mg Carbohydrates 27.2g Protein 12.4g

Ingredients 1/3 C. bulgur wheat 2 tsp rice bran or 2 tsp olive oil 1 brown onion, finely chopped 1 tbsp Moroccan mixed spice 1 garlic clove, crushed 200 g kumara, peeled and finely grated 200 g ground lamb, lean 1/3 C. parsley, flat leaf, finely chopped 2 tbsp mint, chopped 2 tbsp sesame seeds, toasted

2 tbsp tomato sauce 1 tomatoes, medium, sliced

Directions 1. Before you do anything preheat the oven to 360 F. 2. Place the bulgur in a container or a bowl pours enough water on it to cover it. Place it aside to sit for 32 min. discard the water and drain the bulgur. 3. Place a large pan over medium heat. Heat the oil in it. Sauté in it the onion for 6 min. add the garlic with kumara and spices. Cook them for 2 min. 4. Get a large mixing bowl: combine in the onion mix with minced meat, herbs, bulgur, sesame seeds and tomato sauce. Mix them well. 5. Spoon the mix into a lined up loaf baking pan. Lay the tomato pieces on top and press it gently. Cook it in the oven for 47 min. 6. Wrap the loaf of bread with a piece of foil then place it aside to rest for 12 min. serve it. 7. Enjoy.

92

Meaty Bulgur Loaf

Tunisian

Cabbage Stew

Prep Time: 10 mins Total Time: 36 mins Servings per Recipe: 4 Calories 235.0 Fat 2.0g Cholesterol 0.0mg Sodium 401.0mg Carbohydrates 49.1g Protein 9.1g

Ingredients 1 sliced onion 1/4 C. vegetable stock 3 C. sliced cabbage 1 dash salt 1 large green pepper, diced 1 (28 oz.) cans diced tomatoes, undrained 1 (16 oz.) cans chickpeas 1/4 C. raisins

2 tsp ground coriander 1/2 tsp turmeric 1/4 tsp cinnamon 1 tbsp lemon juice salt

Directions 1. 2. 3. 4.

Place a stew pot over medium heat. Heat in it a splash of foil. Cook in it the onion for 6 min. Stir in the cabbage with salt and cook them for 6 min. Add the spices with green pepper. Cook them for 1 min. Add the tomatoes with raisins and chickpeas. Put on the lid and let them cook for 16 min over low heat. 5. Stir in the lemon juice. Adjust the seasoning of your stew then serve it with some couscous. 6. Enjoy.

Tunisian Cabbage Stew

93

NORTH AFRICAN

Squash

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 93.6 Fat 7.2g Cholesterol 0.0mg Sodium 301.4mg Carbohydrates 6.8g Protein 1.7g

Ingredients 2 crookneck yellow squash, cubed 2 zucchini, cubed 1 onion, diced 2 tbsp olive oil 1 tsp paprika 1/2 tsp cumin 1/2 tsp pepper

1/2 tsp salt 1/4 tsp caraway seed, ground 1/4 tsp red pepper flakes 2 garlic cloves, crushed 1/4 C. water

Directions 1. 2. 3. 4. 5.

96

Place a large pan over medium heat. Heat in it the oil. Cook in it the onion with garlic for 1 min. Stir in the spices with squash and water. Put on the lid and lower the heat. Let them cook until the squash becomes soft. Serve your steamy squash warm. Enjoy.

North African Squash

Tunisian Bean

Dump Dinner

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

Ingredients 1 can small red beans 1 large onion, chopped 2 large red bell peppers, chopped 3 garlic cloves, minced 2 tbsp fresh ginger, minced 2 lbs. yams, peeled and chopped into cubes 3 C. vegetable stock 2 large tomatoes, diced 1 -3 jalapeno pepper, minced 1/2 tsp salt

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

Directions 1. Stir in the onion, bell peppers, garlic, ginger, yams, stock, tomatoes, jalapenos, salt, cumin, coriander, cinnamon, and black pepper in a slow cooker. 2. Put on the lid and let them cook for 9 h on low. 3. Once the time is up, spoon some of the stew broth into a mixing bowl. 4. Add to it the peanut butter and whisk them until they become smooth. 5. Stir it back into the pot. Serve your stew hot with some lime wedges. Garnish it with roasted peanuts. 6. Enjoy.

Tunisian Bean Dump Dinner

97

TUNISIAN PEPPER

Hash

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 200.9 Fat 15.4g Cholesterol 186.0mg Sodium 117.5mg Carbohydrates 8.8g Protein 8.1g

Ingredients 4 garlic cloves, diced 1 tbsp caraway seed 1 pinch salt 3 tbsp olive oil 2/3 C. mild chili pepper, chopped 1 1/2 C. green bell peppers, seeded and chopped

2 C. tomatoes, seeded and chopped 4 eggs salt ground black pepper

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

98

Get a mortar and pestle: Crush in it the garlic, caraway seeds, and pinch of salt. Place a large pan over medium heat. Heat in it 1 tbsp of oil. Cook in it the chile peppers for 6 min. Drain it and place it aside. Heat 1 tbsp of oil in the same pan. Cook in it the tomato with bell peppers for 6 min. Stir in the garlic mixture with chile peppers, a pinch of salt and pepper. Transfer the mixture to a serving plate. Place a large pan over medium heat. Heat in it 1 tbsp of oil. Fried in it the eggs for 4 min. Place them on top of the pepper hash. Serve them warm with some bread. Enjoy.

Tunisian Pepper Hash

Tunisian Saturday Soup Bowls

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 4 Calories 516.7 Fat 29.5g Cholesterol 0.0mg Sodium 624.4mg Carbohydrates 55.4g Protein 10.9g

Ingredients 8 tbsp olive oil 12 garlic cloves, chopped 3 C. chickpeas, soaked in cold water and drained well 2 1/2 quarts water 1 tsp cumin 1 tsp ground coriander 2 carrots, chopped

2 onions, chopped 6 celery ribs, chopped 1 lemon, juice 4 tbsp chopped fresh cilantro, plus salt and pepper

Directions 1. Place a soup pot over medium heat. Heat in it half of the oil. Cook in it the garlic for 1 min. 2. Stir in the water with chickpeas, coriander, cumin, and salt. Cook them until they start boiling. 3. Lower the heat and put on the lid. Cook them for 2 h 40 min. 4. Place a saucepan over medium heat. Heat in it the remaining oil. 5. Stir in it the carrots with onion, celery, cilantro, a pinch of salt and pepper. 6. Put on the lid and let them cook for 22 min over low heat. 7. Once the time is up, add the veggies mixture to the chickpeas soup. 8. Pour half of the soup in a blender. Blend it smooth then stir it back into the pot. 9. Stir in half of the lemon juice then heat the soup for few minutes. 10. Serve it hot with the remaining lemon juice on the side. 11. Enjoy.

Tunisian Saturday Soup Bowls

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CLASSICAL

Spicy Levantine Eggs (Shakshouka

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 192.3 Fat 9.2g Cholesterol 211.5mg Sodium 665.1mg Carbohydrates 20.1g Protein 9.7g

Ingredients 4 big ripe tomatoes, diced 4 eggs 2 sweet peppers, seeded and diced 2 medium onions, chopped 1 -2 hot green pepper, chopped 1 head garlic, all cloves crushed and cut 1 tbsp tomato concentrate 1 tbsp harissa, see appendix

1 tbsp cumin bay leaf thyme 1 tsp salt 1 -4 tbsp olive oil

Directions 1. Place a large pan over medium heat. Heat in it the oil. 2. Cook in it the garlic with onion for 3 min. Stir in the cumin with tomato, sweet and hot pepper. Cook them for 2 min. 3. Stir in the bay leaves with thyme. Cook them for an extra 2 min. 4. Spread the mixture in the pan. Crack the eggs on top. Put on the lid and let them cook for 16 min over low heat. 5. Serve your shakshuka warm with some bread. 6. Enjoy.

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Classical Spicy Levantine Eggs

Spiced Tomato Plates

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 4 shallots, 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. cilantro, chopped

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

Slice the tomatoes in half. Discard its seeds then roughly chop it. Place a large skillet over medium heat. Heat in it the oil. Cook in it the garlic with spices for 1 min. Stir in the vinegar with sugar, and salt. Cook them until they start boiling. Stir in the shallot with tomato. Cook them for 2 min. Fold the cilantro into the salsa then serve it. Enjoy.

Spiced Tomato Plates

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NORTH AFRICAN

Breakfast

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 403.2 Fat 31.5g Cholesterol 412.8mg Sodium 506.1mg Carbohydrates 7.1g Protein 22.1g

Ingredients 4 eggs 1/4 lb. ground sausage, lamb 1/2 C. onion, diced 1 garlic clove, minced 1/4 tsp caraway seed, ground 1/2 tsp paprika

1 tbsp olive oil 1/8 cayenne 1/2 C. green pepper, diced

Directions 1. Place a pan over medium heat. Heat in it the oil. Cook in it the onion with sausage and pepper for 5 min. 2. Transfer the mixture to a bowl. 3. Get a mixing bowl: Whisk in it the eggs with seasonings. Pour the mixture in the same pan. 4. Let the omelet cook for 1 to 2 min until it sets. 5. Spoon over it the sausage mixture then fold it in half and serve it warm. 6. Enjoy.

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North African Breakfast

Weeknight

Tunisian Pasta

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 700.0 Fat 32.3g Cholesterol 63.0mg Sodium 813.3mg Carbohydrates 81.4g Protein 22.4g

Ingredients 13.5 penne pasta 2 onions, minced 2 tbsp olive oil 12.5 oz. merguez sausages, cut in diagonal sections 2 tbsp tomato paste

1 C. chicken broth 3 tbsp parsley, chopped salt and pepper

Directions 1. Prepare the pasta by following the instructions on the package. Drain it. 2. Place a large pan over medium heat. Heat in it the oil. 3. Cook in it the onion with a pinch of salt and pepper for 3 min. Stir in the sausages and cook them for 2 min. 4. Stir in the tomato paste and cook them for an extra minute. 5. Stir in the broth and cook them until they start boiling. 6. Lower the heat and stir in the pasta. Heat them for 4 min. 7. Stir in the parsley with some salt and pepper. Serve your pasta hot with some cheese. 8. Enjoy.

Weeknight Tunisian Pasta

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CHICKEN

Tunis

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 & ground black pepper

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

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Place a large skillet over medium heat. Coat it with a cooking spray. Cook in it the onion for 3 min. Stir in the garlic with chicken. Cook them for 4 min. Stir in the spices with 4 tbsp of broth. Cook them for an extra 2 min. Stir in the rest of the broth with tomato, oregano, orange peel, and juice. Put on the lid and let them cook for 22 min. Serve your stew hot with some rice. Enjoy.

Chicken Tunis

Arab

Pot Pies

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 382.7 Fat 27.5g Cholesterol 242.6mg Sodium 273.2mg Carbohydrates 12.2g Protein 20.2g

Ingredients 1 large onion, chopped 1 lb. lean ground lamb 2 tbsp vegetable oil 1 1/2 C. mashed potatoes 2 hard-cooked eggs, chopped 2 tbsp parsley, chopped

salt and pepper 1/2 tsp garlic powder 4 eggs, beaten

Directions 1. Before you do anything, preheat the oven to 375 F. 2. Place a large pan over medium heat. Heat in it the oil. 3. Cook in it the onion for 3 min. Stir in the potatoes with eggs, parsley, garlic powder, salt, and pepper. 4. Mix them well and turn off the heat. Add the beef with beaten eggs and combine them well. 5. Spoon the mixture to a greased loaf pan. Pat it into an even layer. 6. Cook the meatloaf in the oven for 46 min. 7. Allow it to rest for 5 min then serve it with some tomato salsa. 8. Enjoy.

Arab Pot Pies

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NORTH AFRICAN

Chopped Meatballs

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 431.2 Fat 41.2g Cholesterol 79.4mg Sodium 261.8mg Carbohydrates 7.8g Protein 6.8g

Ingredients 1 lb. chopped beef 1/2 C. breadcrumbs 1 tbsp chopped parsley 1 dash nutmeg 1/2 tsp onion powder salt and pepper 1 egg, beaten Sauce 1/2 C. chopped onion 2 tomatoes, chopped

1 tbsp chopped parsley 1/2 tsp salt 1 dash saffron 1 dash cinnamon 1 dash pepper 1/2 C. tomato juice

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

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To prepare the meatballs: Get a large mixing bowl: Mix in it all the meatballs ingredients. Shape the mixture into bite-size meatballs. Place a pan over medium heat. Grease it with a cooking spray. Brown in it the meatballs for 2 min. To prepare the sauce: Place a large saucepan over medium heat. Stir in it all the sauce ingredients. Cook them until they start boiling. Lower the heat and add the meatballs. Put on the lid and lower the heat. Let them cook for 25 min over low heat. Serve your saucy meatballs with some rice or pita bread. Enjoy.

North African Chopped Meatballs

Mediterranean Olive Salad

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 196.5 Fat 12.1g Cholesterol 0.0mg Sodium 151.8mg Carbohydrates 20.8g Protein 2.3g

Ingredients 1 lb. baby potatoes salt, as needed 1/2 tsp sugar 1 tsp paprika 1/2 tsp cumin 1/4 tsp cayenne pepper

2 -3 garlic cloves, chopped 15 -20 Mediterranean oil-cured black olives 3 tbsp extra virgin olive oil 1/2 lemon, juice

Directions 1. Bring a salted pot of water to a boil. Cook in it the potato until they become soft for 16 min. 2. Drain them and cut them into thick slices. 3. Get a large mixing bowl: Toss in it the potato slices with the remaining ingredients. 4. Adjust the seasoning of your salad then serve it. 5. Enjoy.

Mediterranean Olive Salad

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TUNISIAN LAYERED

Meat Casserole

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 Meat 2 tbsp olive oil 2 medium onions, chopped 1/2 lb. ground meat 4 garlic cloves, crushed 1 tbsp ground coriander salt and pepper chili powder Bottommost Layer 2 lbs. spinach, blanched, squeezed and chopped 3 eggs, beaten

Center Layer 3 -4 oz. gruyere, cheese, grated 6 oz. cheese, ricotta 3 eggs, beaten Topmost Layer 1 C. parsley, chopped 3 eggs, beaten

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

Before you do anything, preheat the oven to 356 F. Coat a medium size bread pan with some olive oil. To prepare the meat base: Before you do anything, preheat the oven to 350 F. Place a large pan over medium heat. heat in it the oil. Cook in it the onion for 3 min. Stir in the meat and cook them for 7 min. Stir in the remaining meat base ingredients. To prepare the lower layer: Get a mixing bowl: Mix in it the spinach with beaten eggs, 1/3 of the meat mixture, a pinch of salt and pepper. 9. Spoon the mixture into the greased pan. Cook it in the oven for 11 min. 10. To prepare the middle layer: 110

Tunisian Layered Meat Casserole

11. Get a mixing bowl: Mix in it the cheese with 1/3 of the meat mixture, a pinch of salt and pepper. 12. Spread the mixture over the first layer. Cook it in the oven for 11 min. 13. To prepare the last layer: 14. Get a mixing bowl: Mix in it the remaining meat mixture with eggs, parsley, a pinch of salt and pepper. 15. Spread the mixture over the middle layer. Cook it in the oven for 14 to 16 min until it is done. 16. Allow your casserole to rest for 15 min. Serve it with some tomato salsa. 17. Enjoy..

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ZUCCHINI

Salad

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 and steamed 4 tbsp olive oil 3 tbsp lemon juice 2 garlic cloves, crushed 1 tsp caraway seed, crushed

1 pinch paprika salt and pepper

Directions 1. Get a mixing bowl: Whisk in it the oil with lemon juice, garlic, caraway seeds, a pinch of salt and pepper. 2. Place the steamed zucchini slices on a serving plate. 3. Drizzle over them the lemon dressing with a dash of paprika. Serve it right away or chill it in the fridge. 4. Enjoy.

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Zucchini Salad

Leila’s

Sunrise Couscous

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 597.0 Fat 22.7g Cholesterol 8.5mg Sodium 209.6mg Carbohydrates 87.7g Protein 14.5g

Ingredients 2 2/3 C. couscous 2 2/3 C. water 1/2 C. sugar 1/4 C. vegetable oil 1 1/2 C. chopped toasted mixed nuts

1 (8 oz.) boxes pitted dates, cut into pieces 2 C. milk, hot additional sugar

Directions 1. Place a saucepan over medium heat. Stir in it 2 2/3 C. water, 1/2 C. sugar, and oil. 2. Cook them until they start boiling while stirring. 3. Get a large bowl: Place in it the couscous. Pour over it the water mixture and mix them with a fork. 4. Fold the nuts with dates into the mixture. Pour it in a greased baking pan in an even layer. 5. Serve it warm or place it in the fridge until ready to serve with some milk. 6. Enjoy.

Leila’s Sunrise Couscous

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MINTY FETA

and Courgette Patties

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 333.5 Fat 24.8g Cholesterol 203.1mg Sodium 624.3mg Carbohydrates 14.6g Protein 14.2g

Ingredients 1 large onion, chopped coarsely 3 tbsp sunflower oil 500 g courgettes, chopped finely 3 eggs 3 tbsp plain flour

2 sprigs of fresh mint, chopped 2 sprigs fresh dill, chopped 200 g feta cheese, mashed with a fork Oil (for frying)

Directions 1. Place a large skillet over medium heat and heat 3 tbsp of oil in it. Cook in it the onion until it becomes golden and soft. 2. Stir in the courgettes and cook them until they are done. 3. Whisk the eggs with flour. Stir in the black pepper with herbs. Add the feta cheese and stir them gently followed by the onion and courgettes mix. 4. Grease a large skillet with some oil and heat it over medium heat. 5. Shape the mix into small patties using a tbsp then place them in the heated skillet. Coo them until they become golden brown on both sides. 6. Serve your courgette patties warm with your favorite toppings and enjoy.

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Minty Feta and Courgette Patties

Hot Lamb Kabobs

with Bloody Mary Hummus

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 2 Calories 648.4 Fat 45.3g Cholesterol 117.2mg Sodium 1111.9mg Carbohydrates 23.5g Protein 38.0g

Ingredients 350 g leg of lamb, fat trimmed 1 bell pepper, cut into chunks (any color) 1 red onion, half cut into chunks, half sliced 100 g white mushrooms 3 tbsp olive oil 1 cooked beetroot 75 g chickpeas, rinsed and drained (can)

1/2 lemon, juiced 1/2 tsp tahini 2 garlic cloves, crushed 1 tbsp harissa 1 tsp dried oregano 2 sprigs fresh rosemary, finely chopped 3/4 tsp himalayan pink salt

Directions 1. To make the kabobs: 2. Cut the lamb meat into small dices. 3. Mix the sliced onion, 1 clove of garlic, harissa paste, oregano, rosemary and 1 tbsp of olive oil in a large mixing bowl to make the marinade. 4. Season the lamb pieces with some salt then stir them into the marinade. Place the kabobs in the fridge to marinate for 1 h. 5. To make the hummus: 6. Combine the beetroot, chickpeas, tahini, 2 tbsp of olive oil, 1/4 tsp salt, and 1 clove of garlic and lemon juice in a food processor then process until they become smooth. 7. Place the hummus aside until ready to serve. 8. Place the mushrooms with pieces of pepper, onion and lamb pieces into skewers. 9. Before you do anything preheat the grill and grease its grates. Cook in it the skewers for 3 to 5 min on each side. Once the time is up, serve your kabobs warm with hummus. 10. Enjoy.

Hot Lamb Kabobs with Bloody Mary Hummus

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MINTY

Beef Sandwiches

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 206.4 Fat 3.9g Cholesterol 13.4mg Sodium 781.3mg Carbohydrates 34.3g Protein 7.7g

Ingredients 1 1/2 lbs lean ground beef 1/2 tsp salt 1/4 tsp pepper 1/4 tsp cumin 2 oz feta cheese, cut into 4 cubes 2 tbsp of fresh mint, chopped 4 pita breads (or 2 large ones cut in half)

OPTIONAL CONDIMENTS Hummus Cucumber, thinly sliced Red onion, thinly sliced Fresh tomato, sliced Fresh basil leaf Fresh spinach leaves

Directions 1. Mix the beef, salt, pepper and cumin. Shape the mix into 4 pieces and place them aside. 2. Place the feta dices on a working surface and press them until they become flat then top them with the mint. 3. Flatten a piece of the beef mix on your hands slightly then place the feta piece in the middle then wrap the meat mix around it shaping it into a burger. 4. Repeat the process with the rest of the ingredients. Place a large skillet over medium heat and heat some oil in it. 5. Cook the patties in the hot pan for 6 to 8 min on each side. Once the time is up, serve your patties in the pita breads with your favorite toppings. 6. Enjoy.

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Minty Beef Sandwiches

Mediterranean

Prep Time: 10 mins

Omelets

Total Time: 25 mins Servings per Recipe: 4 Calories 243.5 Fat 11.9g Cholesterol 475.8mg Sodium 184.4mg Carbohydrates 18.2g Protein 17.6g

Ingredients 9 eggs 200 g onions, sliced 1 bunch fresh parsley, chopped 300 g green peppers, diced 6 tomatoes, chopped

Butter, to taste Salt, to taste

Directions 1. Beat the eggs in a mixing bowl. Season it with some salt. 2. Place a skillet over medium heat and melt the butter in it. Cook in it the pepper with onion, salt and tomato for 5 min. 3. Spread the veggies in the pan and pour the eggs all over them. Serve your omelets with the parsley on top and your favorite other toppings. 4. Enjoy.

Mediterranean Omelets

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FETA

Chicken Pizza

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 265.9 Fat 11.1g Cholesterol 75.2mg Sodium 710.9mg Carbohydrates 15.6g Protein 28.6g

Ingredients 2 skinless chicken breasts 1/3 C lemon juice 1 tbsp olive oil 2 cloves garlic, crushed 1/3 C of fresh mint, chopped 1 medium onion, chopped

1 (425 g) cans crushed tomatoes 1 kg English spinach 2 Turkish bread (44cm) 200 g reduced fat feta cheese

Directions 1. Toss the chicken with lemon juice, oil, garlic and half the mint in a large mixing bowl. Place it in the fridge covered for 3 h. 2. Once the time is up, drain the chicken and place it aside then reserve the marinade aside. 3. Place a non-sticking pan of medium heat and heat it then brown in it the chicken breasts on both sides. Place them aside to lose heat for a while. 4. Cut the chicken breasts into slices. Pour the reserved marinade into the same pan and heat it. 5. Stir in the onion and cook it for 3 to 6 min or until it becomes soft. 6. Stir in the tomato and cook them for 12 min over low heat until the mix becomes thick. 7. Bring the mix to a boil. Steam or microwave the spinach until the soften and welt then press them with your hands to remove the excess water. 8. Place the Turkish bread on a lined up baking sheet spread on them the tomato mix followed by the chicken, spinach, feta and mint. 9. Preheat the oven. Cook in it the Turkish pizza for 22 min. serve them warm. 10. Enjoy.

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Feta Chicken Pizza

Nutty

Salted Pancakes

Prep Time: 50 mins Total Time: 50 mins Servings per Recipe: 1 Calories 70.3 Fat 4.4g Cholesterol 45.6mg Sodium 118.9mg Carbohydrates 4.9g Protein 3.3g

Ingredients 1 lb zucchini, trimmed and coarsely grated 2 C chopped green onions 4 eggs, beaten to blend 1/2 C all-purpose flour 1/3 C chopped fresh dill (or 1 1/2 T. dried dillweed) 1/3 C chopped fresh parsley 2 tbsp chopped fresh tarragon (or 2 t. dried)

1/2 tsp salt 1/2 tsp ground pepper 1/2 C crumbled feta cheese (about 3 oz.) 2/3 C chopped walnuts (about 3 oz.) Olive oil

Directions 1. Transfer the zucchini to a fine mesh sieve and season it with some salt. Place it aside for 35 min then press it to remove the excess water. 2. Toss the zucchini, green onions, eggs, flour, chopped herbs, salt, and pepper in a large mixing bowl. 3. Grease a large skillet with some olive oil then use large tbsp to spoon the mix into the skillet in a round shape. 4. Cook the nutty pancakes for 3 to 4 min on each side or until they become golden brown then serve them with your favorite toppings. 5. Enjoy.

Nutty Salted Pancakes

121

KARNIYARIK

(Turkish Eggplants)

Prep Time: 40 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 288.3 Fat 10.9g Cholesterol 44.4mg Sodium 188.5mg Carbohydrates 35.0g Protein 18.1g

Ingredients 6 thin and long medium-size eggplants Salt Sunflower oil, for frying 2 onions, chopped 14 oz ground beef or 14 oz lamb 1 tbsp tomato paste 2 large tomatoes

1 tsp ground cinnamon 1/2 tsp ground allspice Black pepper 1/3 C chopped flat leaf parsley 1 C tomato juice

Directions 1. Take of the eggplant caps while leaving the stems on then peel them by removing wide stripes leaving some of the skin in the process. 2. Fill a large bowl with water and 1 tbsp of salt then place in it the eggplants for 32 min. 3. Remove them from the water and pat them dry. 4. Place a large skillet over medium heat and heat some oil in it then cook it in the eggplants until they become slightly golden brown on each side. 5. Place another skillet over medium heat and heat 3 tbsp of oil in it. Add the onion and cook it for 4 min. 6. Stir in the meat and cook them for another 6 min. stir in the tomato paste with 1 chopped tomato, cinnamon, allspice, salt, pepper, and chopped parsley. 7. Cook them for 12 min over low heat while stirring all the time. 8. Before you do anything preheat the oven to 350 f. 9. Lay the browned eggplants in a greased casserole dish. 10. Use a sharp knife to make a slit in the belly of each eggplant without cutting completely then use a spoon to press it inside and make it hollow. 11. Spoon the meaty tomato mix into the slit of each eggplant then cut the remaining tomato into slices and places them on top. 122

Karniyarik

12. Drizzle the tomato juice on top then place a piece of foil on top to cover them. 13. Cook the meaty eggplant casserole dish for 42 min then serve it warm. 14. Enjoy.

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TZATZIKI

Steak Kabobs

Prep Time: 40 mins Total Time: 1 d 50 mins Servings per Recipe: 6 Calories 512 kcal Fat 34.3 g Carbohydrates 36g Protein 15.7 g Cholesterol 33 mg Sodium 891 mg

Ingredients Marinade: 2 large onions, chopped 2 garlic cloves, crushed 1/2 C olive oil 2 tbsp lemon juice 1 tsp dried oregano 1 tsp ground black pepper 1/2 tsp ground turmeric 1 pinch curry powder 1 tsp salt 1 lb beef flank steak, thinly sliced

Tzatziki Sauce: 8 oz sour cream 2 tbsp olive oil 1 tbsp lemon juice 1/2 tsp salt 1/2 tsp ground black pepper 1 tbsp chopped fresh dill 1 clove garlic, crushed 6 pita bread rounds

Directions 1. Put the onion in a mixing bowl then press it with a glass to get the excess water out from it. 2. add the 2 crushed garlic cloves, 1/2 C olive oil, 2 tbsp lemon juice, oregano, 1 tsp black pepper, turmeric, curry powder, and 1 tsp salt then combine them well. 3. Combine in the beef slices then put on a lid of a piece of plastic and place it in the fridge for 12 h. 4. Whisk the sour cream, 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, 1/2 tsp black pepper, dill, and 1 crushed clove of garlic in a mixing bowl. 5. Cover it with a piece of plastic and place it in the fridge for 12 h to make the sauce. 6. Before you do anything preheat the oven broiler. Please the 6 rack inches away from the heat. 7. Drain the beef slices from the marinade and lay them on a greased baking sheet then season them with a pinch of salt. 124

Tzatziki Steak Kabobs

8. Cook them in the oven for 6 min while flipping them halfway through time. Transfer the meat slices into the pita breads and top them with the cream sauce then serve them warm. 9. Enjoy.

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TURKISH

Small Burgers

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 381 kcal Fat 25.1 g Carbohydrates 9.9g Protein 28.2 g Cholesterol 142 mg Sodium 548 mg

Ingredients 1 lb ground lamb 1 lb ground beef 1 tsp salt 1 tsp ground black pepper 1 tbsp ground cumin 2 tsp ground sweet paprika 3 tbsp tomato paste 2 onions, peeled and cut into chunks

4 cloves garlic, peeled 1 tbsp olive oil 1/4 bunch fresh parsley, chopped 3 tbsp all-purpose flour 2 small eggs

Directions 1. Place the lamb, beef, salt, pepper, cumin, paprika, and tomato paste in a large mixing bowl without combining them and put it aside. 2. Get a food processor: combine in the garlic with onion and process them while adding the olive oil gradually. Combine in the parsley and process them again. 3. Add the parsley mix to the meats mix and combine them well with your hands. Add the eggs with flour and mix them again with your hands. Place the mix aside to rest for 6 min. 4. Mix them again and shape the mix into several medium sized burgers. Place them on a baking sheet, cover them with a piece of plastic and place them in the fridge for 1 h. 5. Before you do anything preheat the oven broiler and put the rack 3 inches away from the heat. 6. Place the burgers on a foil lined up baking sheet and cook them in the oven until they become golden brown on both sides. Serve them warm with your favorite toppings. 7. Enjoy.

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Turkish Small Burgers

Minty Lamb Pizza

with Garlic Cream Sauce

Prep Time: 2 hrs Total Time: 1 d 3 h 20 m Servings per Recipe: 10 Calories 480 kcal Fat 20.1 g Carbohydrates 57.6g Protein 17.2 g Cholesterol 35 mg Sodium 571 mg

Ingredients For the Lamb Sauce: 1 tsp chopped garlic 1 yellow onion, chopped 3 tbsp chopped fresh basil 1/2 C chopped fresh parsley 2 tbsp chopped fresh mint 1/2 tsp paprika 1/2 tsp ground cumin 1/2 tsp ground coriander seed 1/2 C green bell pepper, diced 1/2 C red bell pepper, diced 1/2 lemon, juiced 4 tsp olive oil 4 roma (plum) tomatoes, halved 1 lb lean ground lamb 6 tbsp double concentrated tomato paste Cayenne pepper to taste Salt to taste

For the Dough: 3 1/4 tsp active dry yeast 1/2 tsp white sugar 1 C warm water (110 degrees F/45 degrees C) 5 C all-purpose flour 2 tsp salt 1/4 C vegetable oil 1/2 C water For the Garlic Sauce: 1 C plain yogurt 1/2 tsp chopped fresh parsley 1/4 tsp crushed garlic Salt and ground black pepper to taste For the Garnish: 1 C shredded green cabbage 1 C shredded red cabbage

Directions 1. Place a large pan over medium heat. Brown in it the lamb 2. Get a food processor: add to it the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, tomatoes, and olive oil. 3. Process them until they become smooth. Stir in the tomato mix with tomato paste and cook them for 16 min until they become thick while stirring all the time. 4. Add the pinch of salt with cayenne pepper and turn off the heat. Pour the mix into a casserole dish and place it aside to lose heat. Minty Lamb Pizza with Garlic Cream Sauce

127

5. Cover it and place it in the fridge for 12 h. 6. Stir the sugar with yeast and 1 C of warm water. Mix the salt with flour in a large mixing bowl. 7. Stir the vegetable oil and 1/2 C water into the sugar and yeast water mix. Add the mix to the flour and mix them well with your hands. 8. Sprinkle some flour on a working surface and keep pulling it with your hands until it softens for 9 min. 9. Get a large bowl: grease it with some vegetable oil and place the dough on it. Cover it with a piece of plastic and place it aside to rise for 1 h. 10. Place the meaty tomato sauce aside to adjust to the kitchen temperature. 11. To make the creamy garlic sauce: 12. Stir the yogurt, parsley, crushed garlic, and salt and pepper. Place it in the fridge until ready to serve. 13. Before you do anything preheat the oven to 500 f. 14. Sprinkle some flour on a working surface and place the dough on it. Cut it into 10 pieces and roll each one into a circular shape. 15. Place the dough circles on a lined up baking sheet. Spread on each one of them the meaty tomato sauce. Cook the pizzas in the oven for 6 to 10 min until they become golden. 16. Place the pizzas on serving plates then top them with the garlic sauce and some shredded cabbage. 17. Enjoy.

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Greek Style

Turkish Chicken Kabobs

Prep Time: 15 mins Total Time: 2 hrs 27 mins Servings per Recipe: 4 Calories 539 kcal Fat 32.5 g Carbohydrates 8.4g Protein 51.8 g Cholesterol 186 mg Sodium 1722 mg

Ingredients 1 C whole-milk Greek yogurt 2 tbsp freshly squeezed lemon juice, or more to taste 2 tbsp olive oil 2 tbsp ketchup 6 cloves garlic, minced 1 tbsp Aleppo red pepper flakes 1 tbsp kosher salt 1 1/2 tsp ground cumin

1 tsp freshly ground black pepper 1 tsp paprika 1/8 tsp ground cinnamon 2 1/2 lbs boneless, skinless chicken thighs, halved 4 long metal skewers

Directions 1. Get a mixing bowl: mix in it the yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon. 2. Stir in the chicken pieces into the mix. Put on a piece of plastic to cover them and place them in the fridge for 6 to 9 h. 3. Before you do anything preheat the grill and grease its grates. Grease the metal skewers. 4. Thread each chicken thigh into 2 skewers at the time horizontally. Cook the chicken kabobs for 4 to 5 min on each side then serve them. 5. Enjoy.

Greek Style Turkish Chicken Kabobs

129

TILAPIA

and Couscous Stew

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 456 kcal Fat 12.4 g Carbohydrates 53.4g Protein 32.7 g Cholesterol 42 mg Sodium 762 mg

Ingredients 3 C water 1 1/2 C dry couscous 2 tbsp olive oil 1 small white onion, chopped 1 green bell pepper, chopped 2 cloves garlic, minced 1 C marinated artichoke hearts, liquid reserved 2 tsp capers, liquid reserved 12 small green olives 1 (14.5 oz) can chopped stewed tomatoes, drained

2 tbsp white wine (optional) 1 tbsp lemon juice 1 C water 2 tsp sumac powder 1 1/2 tsp crushed red pepper flakes 1 tsp dried basil 1 tsp cumin 1 tsp minced fresh ginger root Ground black pepper to taste 1 lb tilapia fillets, cut into chunks

Directions 1. Get a saucepan: place it over medium heat and fill it with 3 C of water. Cook them until the start boiling. Add the couscous and put on the lid. 2. Turn off the heat and let it rest for 6 min. 3. Place a large pan over medium heat. Heat the oil in it. Cook in it the onion and green pepper for 6 min. add the garlic and cook them for an extra 3 min. 4. Stir in the artichoke hearts with reserved liquid, capers with reserved liquid, and olives, tomatoes, wine, lemon juice, and 1 C water. 5. Add a pinch of salt and sumac powder, red pepper, basil, cumin, ginger, and pepper. 6. Cook them until they start boiling. Stir in the tilapia fish pieces and lower the heat. Cook the stew for 12 min. 7. Serve your tilapia stew with couscous. 8. Enjoy. 132

Tilapia and Couscous Stew

Yogurt Sauce

with Poached Eggs Breakfast

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

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

6 eggs 2 tbsp butter 1 tsp paprika

Directions 1. Get a small mixing bowl: whisk in it the garlic, yogurt and pinch of salt to make the sauce. 2. Place a large saucepan over high heat. Stir in it the water, vinegar and 1 tsp salt. Cook them until they start boiling. 3. Lower the heat and crack 1 egg at a time into the bubbling water leaving space between them. Let them cook until the white part is done then drain them. 4. Place the eggs on serving plate. 5. Place small pan over medium heat and heat the butter in it. Add to it the paprika and turn off the heat. 6. Drizzle the yogurt sauce over the mix and top it with the paprika butter mix. Serve it warm. 7. Enjoy.

Yogurt Sauce with Poached Eggs Breakfast

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CHEESY

Chicken Casserole

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

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

1 onion, diced 1 tbsp minced garlic Salt and pepper to taste 1 (16 oz) package shredded mozzarella cheese

Directions 1. Before you do anything preheat the oven to 350 f. grease a casserole dish and place it aside. 2. Place a large pan over medium heat and heat 1 tbsp of oil in it. Brown it in the chicken breasts on all sides. 3. Get a food processor: place the jarred peppers in it and process them until they become smooth. 4. Pour it into the casserole dish with the browned chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic, a pinch of salt and pepper. 5. Stir them well then top them with 1 tbsp of olive oil and mozzarella cheese. Place the casserole in the oven and cook it for 32 min. serve it warm. 6. Enjoy.

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Cheesy Chicken Casserole

Zesty

Prep Time: 10 mins

Shawarma BBQ

Total Time: 40 mins Servings per Recipe: 5 Calories 278.7 Fat 13.7g Cholesterol 105.6mg Sodium 797.0mg Carbohydrates 3.2g Protein 33.8g

Ingredients 1 lb. boneless beef top sirloin steak 1 lb. lamb 1/2 C. plain yogurt 1/4 C. malt vinegar 2 fresh garlic cloves 1 tsp black pepper 1 1/2 tsp salt

2 cardamom pods 2 tsp allspice 1 lemon juice 1/2 tsp nutmeg

Directions 1. Get a mixing bowl: Stir in it all the ingredients. Place it in the fridge and let it aside for 1 h or more. 2. Before you do anything, preheat the grill and grease it. 3. Drain the meat pieces and cook them on the grill until they are done to your liking. 4. Serve your barbecued grilled meat with some pita bread, yogurt dressing and veggies of your choice. 5. Enjoy.

Zesty Shawarma BBQ

135

ROASTED CHICKEN

with Golden Wheat

Prep Time: 3 hrs Total Time: 6 hrs Servings per Recipe: 10 Calories 1273.3 Fat 67.0g Cholesterol 195.0mg Sodium 490.1mg Carbohydrates 109.9g Protein 65.6g

Ingredients 3 lbs. wheat, freekeh 2 whole chickens, cut 2 onions, halved 2 tbsp tomato paste 4 tbsp olive oil 1 tsp salt 1/4 tsp pepper

1/4 tsp paprika 1 C. almonds, slivered and toasted 1 C. pine nuts, toasted

Directions 1. Get a mixing bowl: Place in it the wheat and cover it with water. Let it sit until it starts absorbing it right away. 2. Place a large pot over medium heat. Place in it the chicken and cover it with water. 3. Cook it until it starts boiling. Discard the foam that rises on top. Stir in the halved onions, and cook them for an extra 35 min. 4. Drain the chicken and place it aside. Pour the broth in a fine mesh strainer. 5. Place a soup pot over medium heat. Heat in it the oil. Sauté in it the drained wheat for 3 min. 6. Stir in enough broth to cover it. Let it cook for 65 min while adding more broth when needed. 7. Before you do anything else, preheat the oven to 400 F. 8. Get a mixing bowl: Combine in it the tomato paste, olive oil, salt, pepper and paprika. 9. Place the chicken in a roasting pan. Coat it with the tomato mixture. Place it in the oven and let them cook for 22 min. 10. Serve your roasted chicken warm with the warm freekeh (wheat). 11. Enjoy. 136

Roasted Chicken with Golden Wheat

Vanilla

Prep Time: 5 mins

Delight

Total Time: 10 mins Servings per Recipe: 5 Calories 481.6 Fat 9.4g Cholesterol 34.6mg Sodium 111.7mg Carbohydrates 90.9g Protein 9.5g

Ingredients 4 C. milk 3/4 C. farina 1 tsp vanilla Mastic, 2 pcs. 8 oz. whipped cream

5 oz. Nestle cream 1 1/2 C. water 1 1/2 C. sugar toasted coconut

Directions 1. To make the syrup 2. Place a heavy saucepan over medium heat. Stir in it the sugar with water. 3. Cook them until they start boiling. Keep it boiling for an extra 3 to 4 min. Turn off the heat and place it aside. 4. To make the Cream Layer: 5. Get a mixing bowl: Beat in it the whipped cream until it becomes light and fluffy. 6. Get another mixing bowl: Beat in the nestle cream until it becomes light. 7. Fold the whipped cream into the nestle cream then place it aside. 8. To make the bottom layer: 9. Combine in it the milk, sugar and vanilla. Cook them until they start boiling. 10. Add the farina and whisk them until they become smooth. Cook them until they start boiling. Cook them for 5 to 6 min while stirring them at the same time. Turn off the heat and place the mixture aside to cool down. 11. Pour the milk pudding into serving bowls or C. Top them with the whipped cream, syrup and toasted coconut. 12. Place the delight C. in the fridge and let them sit for at least 60 min. 13. Serve your vanilla delight pudding with some of your favorite extra toppings. 14. Enjoy. Vanilla Delight

137

CREAMY

Apricot Pudding

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 349.4 Fat 9.5g Cholesterol 36.3mg Sodium 171.3mg Carbohydrates 56.0g Protein 9.5g

Ingredients 1/3 C. white rice 3 1/2 C. milk 1 1/2 C. water 4 tbsp Nestle sweetened condensed milk 5 tbsp sugar 4 tbsp cornstarch

1 tsp vanilla 1 tbsp rose water 1 pinch salt 6 tsp apricot marmalade

Directions 1. Place a saucepan over medium heat. Stir in it the water with rice and a pinch of salt. 2. Let them cook for 32 min over low heat. Discard the excess water. 3. Place a saucepan over medium heat: Stir in it the milk, sugar, corn starch, condensed milk, vanilla, rosewater. 4. Cook them until they start boiling over high heat. Lower the heat and stir in the cooked rice. 5. Let the rice cook until it becomes thick while stirring it all the time. 6. Allow the rice pudding to cool down completely. Garnish it with the apricot marmalade then serve it. 7. Enjoy.

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Creamy Apricot Pudding

Hazelnut

Chocolate Tart

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 8 Calories 502.6 Fat 30.2g Cholesterol 68.0mg Sodium 407.5mg Carbohydrates 52.6g Protein 8.9g

Ingredients 9 oz. digestive biscuits, ground 4 oz. butter, melted 14 oz. sweetened condensed milk 2 1/2 C. water 2 oz. corn flour

2 tbsp cocoa powder 1 tbsp rose water 1/2 C. double cream, whipped 2.5 oz. hazelnuts, toasted and halved

Directions 1. Before you do anything, preheat the oven to 350 F. 2. Get a mixing bowl: Mix in it the butter with biscuit crumbs well. 3. Press the mixture into a butter greased tart pan. Place it in the fridge and let it sit for 11 min. 4. Place a saucepan over medium heat. Stir in it the Condensed Milk, water, corn flour and cocoa powder. 5. Cook them until they start boiling. Keep it cooking while stirring it all the time until the mix becomes thick. 6. Stir in the rose water and pour the mixture into the tart pan. Place it aside and let it cool down completely. 7. Top the tart with whipped cream. Garnish it with the toasted hazelnuts then serve it. 8. Enjoy.

Hazelnut Chocolate Tart

139

SWEET

Tahini Dressing

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 64.8 Fat 4.9g Cholesterol 1.4mg Sodium 19.4mg Carbohydrates 4.1g Protein 2.1g

Ingredients 3 tbsp plain yogurt 2 1/2-3 tbsp mayonnaise 2 1/2 tbsp tahini, sauce 1/2-1 tsp Dijon mustard

1/2 tsp honey 1/2 lemon, juice salt and pepper

Directions 1. 2. 3. 4.

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Get a mixing bowl: Whisk in it the yogurt, mayonnaise and Tahini sauce. Stir in the mustard, honey, lemon, a pinch of salt and pepper. Serve your dressing right away with a salad or grilled chicken. Enjoy.

Sweet Tahini Dressing

Cinnamon

Stuffed Cookies

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 1 Calories 131.0 Fat 9.0g Cholesterol 19.5mg Sodium 52.6mg Carbohydrates 11.6g Protein 1.4g

Ingredients 1/2 lb. butter 1/2 C. powdered sugar 2 tbsp orange blossom water 2 C. flour 1/2 C. of chopped walnuts

1/4 C. powdered sugar 1 tsp cinnamon

Directions 1. To make the dough: 2. Before you do anything, preheat the oven to 375 F. Line up a baking sheet with a parchment paper. 3. Get a mixing bowl: Beat in it the sugar with butter until they become light and fluffy. 4. Mix in the flour with orange water and a pinch of salt until you get a thick dough. Place it aside. 5. To make the filling: 6. Get a mixing bowl: Mix in it the nuts, sugar and cinnamon. 7. Shape the cookie dough into 1 inch balls. 8. Flatten a dough ball slightly in the palm of your hand. Place in it 1 tsp of the filling 9. Pull the dough over the filling and place it on the lined up cookie sheet. 10. Repeat the process with the remaining filling and dough. 11. Place the cookie sheet in the oven and cook them for 16 to 21 min until they become golden brown. 12. Allow the cookies to cool down completely then serve them with some tea. 13. Enjoy.

Cinnamon Stuffed Cookies

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CLASSIC

Shakshuka Skillet

Prep Time: 3 mins Total Time: 33 mins Servings per Recipe: 2 Calories 239.4 Fat 10.3g Cholesterol 372.0mg Sodium 163.4mg Carbohydrates 22.0g Protein 16.6g

Ingredients 1 large onion, chopped 4 eggs cooking oil 6 medium tomatoes, grated

salt and pepper

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

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Place a pan over medium heat. Heat in it a splash of oil. Sauté in it the onion for 4 min. Stir in the tomato with a pinch of salt and pepper. Put on the lid and cook it for 26 min over low heat. Crack the eggs over the shakshuka. Put on the lid and cook them for an extra 4 min. Serve your shakshuka warm with some bread. Enjoy.

Classic Shakshuka Skillet

Onion Salad

with Lemon Dressing

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 18.1 Fat 0.1g Cholesterol 0.0mg Sodium 205.7mg Carbohydrates 3.9g Protein 0.8g

Ingredients 1 large red onion, sliced 1 bunch flat leaf parsley 1/2 tsp salt 1 tbsp sumac

1/4 lemon, juice extra virgin olive oil, drizzle

Directions 1. Get a small mixing bowl: Toss in it the onion with parsley, lemon juice, sumac, salt, and a drizzle of olive oil. 2. Serve your salad as topping with a sandwich, grill meat or chicken. 3. Enjoy.

Onion Salad with Lemon Dressing

145

LEB-MEX

Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 335.3 Fat 14.3g Cholesterol 0.0mg Sodium 227.9mg Carbohydrates 39.2g Protein 15.0g

Ingredients 9 C. water 1 C. green lentil 1 bunch Swiss chard, stemmed and chopped 10 garlic cloves, peeled and crushed to a paste salt

2 lemons, juice 1/2 bunch cilantro, stemmed and chopped 1 medium onion, chopped 1/4 C. extra virgin olive oil 1 -2 C. of diced potato

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

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Place a large saucepan over medium heat. Stir in it the lentils with 9 C. of water. Cook it until it starts boiling. Lower the heat and stir in it the Swiss chard. Put on the lid and bring it to a soft boil. Cook it for an extra 16 min. Place a small pan over medium heat. Heat in it the oil. Sauté in it the onion for 3 min. Add the garlic and cook them for 4 min. Stir the mixture into the lentils saucepan. Put on the lid and let the soup cook for 46 min. Stir in the lemon juice, season with salt and pepper. Cook the soup for an extra 6 min. Adjust the seasoning of the soup then serve it warm. Enjoy.

Leb-Mex Soup

Tahini

Prep Time: 5 mins

Potato Mash

Total Time: 20 mins Servings per Recipe: 4 Calories 323.7 Fat 10.4g Cholesterol 7.6mg Sodium 630.2mg Carbohydrates 52.3g Protein 8.3g

Ingredients 5 medium potatoes peeled and diced. 1 tbsp butter 1 lemon, juice 1/4 C. tahini 2 garlic cloves, minced 1 tsp salt 1/2 tsp black pepper

1 tsp cumin 1 tsp sumac extra virgin olive oil

Directions 1. To make the mashed potato: 2. Bring a large saucepan of water to a boil. Cook in it the potato until it becomes soft. 3. Get a food blender: Place in it the potato with the remaining ingredients. Blend them smooth. 4. Pour the mashed potato in a serving bowl. 5. Top it with the cumin, sumac, and a swirl of olive oil then serve it. 6. Enjoy.

Tahini Potato Mash

147

BELL

Eggplant Spread

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 125.6 Fat 5.0g Cholesterol 0.0mg Sodium 8.5mg Carbohydrates 19.6g Protein 3.4g

Ingredients 2 large heavy eggplants 2 heads garlic 2/3 C. Vidalia onion, chopped 2/3 C. red bell pepper, chopped 2 tbsp extra virgin olive oil

kosher salt ground black pepper parsley

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

Before you do anything, preheat the oven to 350 F. Pierce the eggplants several times with a fork. Place them on a baking sheet with garlic Drizzle over them some olive oil. Roast them in the oven until they become soft. Allow the eggplant and garlic to cool down completely. Discard their peel. Finely chopped the eggplants and squeeze out the roasted garlic. Get a large mixing bowl: Toss in it the garlic with eggplant, bell pepper, onion, oil, salt and pepper. 7. Serve your eggplant spread with some bread or a salad. 8. Enjoy.

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Bell Eggplant Spread

Saucy Beans

and Tomato Stew

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 275.1 Fat 4.7g Cholesterol 0.0mg Sodium 332.7mg Carbohydrates 47.6g Protein 13.9g

Ingredients 1 C. dried navy beans, soaked and drained 6 C. water 1 tbsp extra virgin olive oil 2 onions, diced 4 garlic cloves 14 1/2 oz. diced tomatoes

3 tbsp tomato paste 3 tsp cumin salt & ground black pepper

Directions 1. Place a saucepan over medium heat. Place in it the navy beans and cover it with water. 2. Lower the heat and place over it half a cover. Cook it for 60 to 90 min until the beans become tender. 3. Once the time is up, drain the beans and place it aside. Reserve the cooking water. 4. Place a pot over medium heat. Heat in it the oil. Sauté in it the garlic with onion for 12 min. 5. Stir in the cumin, tomatoes, tomato paste and beans. Cover them with the beans cooking broth. 6. Season it with a pinch of salt and pepper. Let the stew cook for 22 min. 7. Serve it warm with some rice. 8. Enjoy.

Saucy Beans and Tomato Stew

149

HOMEMADE

Labneh

Prep Time: 24 hrs Total Time: 24 hrs Servings per Recipe: 1 Calories 591.5 Fat 31.5g Cholesterol 126.0mg Sodium 446.1mg Carbohydrates 45.1g Protein 33.6g

Ingredients 2 quarts yogurt 1/2 tsp salt

extra virgin olive oil

Directions 1. Stir the yogurt with salt. 2. Before you do anything, preheat the oven to 350 F. Grease a baking dish with some butter 3. Get a bowl. Place over it a fine mesh sieve and cover. Cover the sieve completely with some paper towels. 4. Let sit to drain for at least 9 h to 25 h until it becomes thick. 5. Serve your yogurt labneh or cheese with some bread, as a topping with a sandwich. 6. Enjoy.

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Homemade Labneh

Lentils

and Vermicelli Soup

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 272.3 Fat 4.1g Cholesterol 7.2mg Sodium 413.0mg Carbohydrates 43.6g Protein 17.0g

Ingredients canola oil 1 large onion, chopped 4 garlic cloves, minced 3 C. water 4 C. chicken stock 1 C. lentils 2 tsp ground cumin 1/2 tsp ground cinnamon

10 oz. frozen spinach, thawed 3 oz. vermicelli, broken 1/2-1 lemon salt pepper 1/4 C. cilantro, chopped

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

Place a soup pot over medium heat. Heat in it the oil. Sauté in it the onion for 5 to 6 min. Stir in the garlic and cook them for 2 min. Stir in the water, stock, lentils, and spices. Cook them until they start simmering. Put on the lid and let the lentils cook for 35 to 42 min. Place a large pan over medium heat. Heat in it a splash of olive oil. Cook in it the drained spinach with a pinch of salt until it becomes crispy. Drain the spinach and place it aside. Stir the vermicelli into the lentils soup. Cook it for 5 min. Stir in the lemon juice with spinach, a pinch of salt and pepper. Serve your soup hot. Enjoy.

Lentils and Vermicelli Soup

151

POMEGRANATE

Lamb Pizza

Prep Time: 2 hrs Total Time: 3 hrs Servings per Recipe: 4 Calories 1003.6 Fat 58.3g Cholesterol 99.2mg Sodium 713.8mg Carbohydrates 81.9g Protein 36.9g

Ingredients 1 tsp dry active yeast 1 C. warm water 2 tsp sugar 3 C. all-purpose bread flour 1 tsp salt 1/3 C. extra virgin olive oil 1 tsp dried mint 2 egg whites 1 -2 onion, chopped and drained of juices

1 chili pepper, chopped 18 oz. ground lamb 3/4 C. yogurt 3 tbsp pomegranate concentrate 1 tsp cumin 1 tsp paprika salt and pepper 1/3 C. pine nuts 2 tbsp tomato paste

Directions 1. To make the lamb: 2. Get a mixing bowl: Stir in it the yeast with the sugar in 1/2 C. of the water. Let it sit for 11 min. 3. Get a mixing bowl: Mix in it the flour, olive oil and a pinch of salt. Mix in the yeast and water mix. 4. Mix them well until you get a smooth dough. 5. Transfer the dough to a floured surface. Knead it for 11 min until it becomes soft. 6. Place the dough in a greased bowl and cover it with a plastic wrap. Let it rest for 1 h 45 min. 7. Before you do anything, preheat the oven to 450 F. 8. Place the dough on a floured surface. Divide the dough into 9 balls. Flatten each of them into a 7 inches circle. 9. Lay the dough circles on lined up baking sheets. Coat them with egg white. 10. Place the dough crusts in the oven and cook them for 11 min. 152

Pomegranate Lamb Pizza

11. Flip the pizza crust and coat them with egg white. Cook them for extra 9 min on the other side. 12. Place them aside to cool down for a while. 13. Get a mixing bowl: Combine in it the filling ingredients. Spread the mixture over the pizza crusts. 14. Cook the pizzas in the oven for 16 min. Serve them warm with your favorite toppings. 15. Enjoy.

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