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green olives | 6 people | 20 mins | 40 mins | 20 minutes mins 40 minutes mins 1 hour hr | null | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'teaspoon', 'name': 'paprika', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cumin', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ginger', 'notes': 'ground'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cloves', 'notes': 'ground'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'pepper', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'cayenne', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'preserved lemons', 'notes': 'or substitute juice and zest of 1 lemon'}]}, {'section_title': '', 'ingredients': [{'amount': '6', 'unit': '', 'name': 'chicken thighs', 'notes': 'bone-in, skin-on'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': 'finely chopped'}, {'amount': '4', 'unit': 'cloves', 'name': 'garlic', 'notes': 'finely chopped'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'paprika', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cumin', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'dried prunes', 'notes': 'or substitute dried apricots, dates, or raisins'}, {'amount': '2', 'unit': 'cups', 'name': 'chicken broth', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'green olives', 'notes': 'pitted'}]}] | To make the chicken marinade, start by draining and chopping the preserved lemon.,Place the chicken in a bowl and combine it with the preserved lemon, paprika, cumin, cinnamon, ginger, cloves, salt, pepper, and cayenne. Mix well until combined. Leave it to marinate overnight, or for at least 30 minutes in the fridge.,Preheat the oven to 400 degrees F.,Heat up a large cast iron pan (or oven safe skillet) over medium high heat and add the olive oil.,Sear the chicken on each side for 2-3 minutes until golden on the outside. It will not be fully cooked, remove and set aside on a plate.,Lower the heat to medium and add in the chopped onions and sauté until softened, 3-5 minutes.,Add in the garlic as well as the paprika, cumin, cinnamon, and salt, along with the prunes, and continue stirring for another 1 to 2 minutes.,Pour in the chicken broth and bring it to a bubble. Add the olives and nestle the chicken pieces back in the pan with the rest of the ingredients.,Place in the oven and bake for 35 to 40 minutes until fully cooked through and the tops of the chicken are golden. If required, broil for 1-2 minutes to get more colour.,Serve with your favourite sides and enjoy! | {'Serving': '1 g', 'Calories': '392 kcal', 'Carbohydrates': '13 g', 'Protein': '20 g', 'Fat': '29 g', 'Saturated Fat': '7 g', 'Polyunsaturated Fat': '5 g', 'Monounsaturated Fat': '15 g', 'Trans Fat': '0.1 g', 'Cholesterol': '112 mg', 'Sodium': '1050 mg', 'Potassium': '408 mg', 'Fiber': '2 g', 'Sugar': '7 g', 'Vitamin A': '307 IU', 'Vitamin C': '4 mg', 'Calcium': '39 mg', 'Iron': '2 mg'} | moroccan |
chopped walnuts | 4 Servings | 10 mins | 1 hr | 10 minutes mins 1 hour hr 1 hour hr 10 minutes mins | null | Oven-Baked | [{'section_title': '', 'ingredients': [{'amount': '3', 'unit': 'small', 'name': 'red beets', 'notes': 'scrubbed clean'}, {'amount': '3', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': 'plus more for drizzling'}, {'amount': '1 1/2', 'unit': 'teaspoon', 'name': 'kosher salt', 'notes': 'divided, plus more to taste'}, {'amount': '1', 'unit': '', 'name': 'lemon', 'notes': 'juiced'}, {'amount': '1/4', 'unit': 'cup', 'name': 'fresh mint', 'notes': 'finely chopped, plus more for garnish'}, {'amount': '1', 'unit': 'small', 'name': 'garlic clove', 'notes': 'crushed'}, {'amount': '1/2', 'unit': 'cup', 'name': 'whole yogurt', 'notes': 'or greek yogurt'}, {'amount': '1/2', 'unit': 'cup', 'name': 'chopped walnuts', 'notes': ''}]}] | To roast the beets: wash and scrub the beets, then drizzle each one with olive oil (use roughly 1-2 tablespoons total), sprinkle with half the salt, then wrap each one in foil individually. Place them in an oven safe tray and bake at 400F for 1 hour, or until a knife can be pierced through. Remove from the oven and allow them to cool.,Once the beets are cool, use your fingers to easily remove the peels. Shred them coarsly using a box grater. Use gloves and place a paper towel under your cutting board to avoid getting your hands and the counters messy with the beet juices.,Place the shredded beets in a bowl, then dress them with the remaining salt, olive oil, all the lemon juice, fresh mint and crushed garlic. Stir to combine.,Place the yogurt on top and gently stir it in. Add the chopped walnuts and garnish with more mint, a drizzle of olive oil, and more salt to taste. | {'Serving': '-1 g', 'Calories': '242 kcal', 'Carbohydrates': '12 g', 'Protein': '5 g', 'Fat': '21 g', 'Saturated Fat': '3 g', 'Polyunsaturated Fat': '8 g', 'Monounsaturated Fat': '9 g', 'Cholesterol': '4 mg', 'Sodium': '932 mg', 'Potassium': '351 mg', 'Fiber': '4 g', 'Sugar': '6 g', 'Vitamin A': '177 IU', 'Vitamin C': '19 mg', 'Calcium': '76 mg', 'Iron': '1 mg'} | turkish |
Zaalouk (Moroccan Eggplant Salad) | Serves – 6 | 20mins | 25mins | null | 45 mins | Appetizer | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'medium globe eggplant,', 'notes': 'peeled and cut into 1 ½ inch cubes'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '2 to 3', 'unit': '', 'name': 'large tomatoes,', 'notes': 'diced'}, {'amount': '3', 'unit': '', 'name': 'large garlic cloves,', 'notes': 'minced'}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'crushed red pepper flakes', 'notes': ''}, {'amount': '¼', 'unit': 'cup', 'name': 'chopped cilantro,', 'notes': 'more for garnish'}, {'amount': '¼', 'unit': 'cup', 'name': 'chopped parsley', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'water', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'lemon,', 'notes': 'juice of'}]}] | Place the eggplant cubes in a colander and toss with a good pinch of kosher salt. Set aside for a few minutes while you prepare the rest of the ingredients. When ready to cook, wipe the eggplant dry, removing excess salt.,In a large non-stick pan (with a lid), heat about 2 tablespoons extra virgin olive oil), add the eggplant cubes, tomatoes, and minced garlic. Season with kosher salt, cumin, paprika, and red pepper flakes. Toss around for about 5 minutes or so, then add in the cilantro, parsley and about 1/3 cup of water.,Bring the mixture to a boil, then turn the heat down. Cover the pan with the lid and allow the eggplant and tomatoes to simmer until very tender, about 20 minutes or so. Make sure to occasionally check and stir so nothing sticks to the pan, adding a little bit more water if needed.,Once the eggplant and the tomatoes are very tender, stir in the lemon juice, and using a potato masher or the back of a fork to gently mash to your desired consistency (some people like it very smooth, I keep it a little bit chunky). Remove from heat.,Transfer the zaalouk to a serving bowl. At this point, you can serve it warm or you can allow it to come to room temperature. You can also refrigerate it to serve later. When you are ready to serve, top the zaalouk with a good drizzle of extra virgin olive oil, some fresh cilantro, and a dash of crushed red pepper flakes. Serve with pita bread or your favorite crusty bread. | [{'label': 'Calories:', 'value': '80.6', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '9.1', 'unit': 'g'}, {'label': 'Protein:', 'value': '1.7', 'unit': 'g'}, {'label': 'Fat:', 'value': '5.2', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.7', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '3.6', 'unit': 'g'}, {'label': 'Sodium:', 'value': '12.8', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '346.2', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '3.7', 'unit': 'g'}, {'label': 'Sugar:', 'value': '4.3', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '890.2', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '20.9', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '30.4', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.2', 'unit': 'mg'}] | moroccan |
Karkade (Hibiscus Tea) | Serves – 6 | 5mins | 3mins | 2hrs | 8 mins | Drinks | [{'section_title': '', 'ingredients': [{'amount': '6', 'unit': 'cups', 'name': 'filtered water', 'notes': ''}, {'amount': '3/4', 'unit': 'cup', 'name': 'dried hibiscus flowers', 'notes': ''}, {'amount': '1/4 to 1/2', 'unit': 'cup', 'name': 'sugar,', 'notes': 'agave nectar or honey'}, {'amount': '2', 'unit': '', 'name': 'large limes,', 'notes': '1 juiced, 1 cut into thin wheels'}, {'amount': '', 'unit': '', 'name': 'Fresh mint sprigs,', 'notes': 'for serving'}]}] | In a medium saucepan, bring the water to a boil. Stir in the hibiscus and sweetener (I usually add ¼ to ½ cup of sugar). Boil for 3 minutes over high heat, then turn the heat off, cover the pan, and let the hibiscus steep for 20 to 30 minutes.,Set a fine-mesh strainer over a heat-safe glass pitcher or bowl. Pour the tea through the strainer. Discard the hibiscus flowers and stir in the lime juice.,Set aside to cool completely, then taste. If the is too concentrated or bitter, dilute it with a little more filtered water and sweetener. Remember not to dilute it too much, especially if you plan to serve it over ice.,Transfer to the fridge and chill for a few hours. Serve over ice, with a lime wheel and a sprig of fresh mint in each glass. Cheers! | [{'label': 'Calories:', 'value': '38.8', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '10.6', 'unit': 'g'}, {'label': 'Protein:', 'value': '0.2', 'unit': 'g'}, {'label': 'Fat:', 'value': '0.1', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.01', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.01', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '0.01', 'unit': 'g'}, {'label': 'Sodium:', 'value': '13.5', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '28.9', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '0.6', 'unit': 'g'}, {'label': 'Sugar:', 'value': '8.7', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '98.7', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '6.5', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '16.9', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.2', 'unit': 'mg'}] | egyptian |
shredded coconut | 12 servings | 30 mins | 15 mins | 30 minutes mins 15 minutes mins 45 minutes mins | null | Desserts & Sweets | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'package', 'name': 'puff pastry', 'notes': '(400g, 15 square pieces)'}, {'amount': '1.5', 'unit': 'liter', 'name': 'milk', 'notes': '2% or 3%'}, {'amount': '473', 'unit': '', 'name': '35% whipping cream', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'cardamom', 'notes': ''}, {'amount': '1', 'unit': 'can', 'name': 'sweetened condensed milk', 'notes': '(300ml)'}, {'amount': '3/4', 'unit': 'cup', 'name': 'granulated sugar', 'notes': ''}, {'amount': '1', 'unit': 'can', 'name': 'table cream or ashta (nestle/puck brands)', 'notes': '(170g)'}, {'amount': '1', 'unit': 'cup', 'name': 'almonds', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'pistachios', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'raisins', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'shredded coconut', 'notes': ''}]}] | Preheat oven to 375F.,Start by baking the puff pastry per package instructions until golden and crispy. If your puff pastry is not already cut, roll it out and cut into squares. Lay them on a large baking sheet and bake until puffed and crispy (roughly 15-20 minutes).,Meanwhile mix together the milk, whipping cream, condensed milk, sugar, cardamom and cinnamon then place in a saucepan on medium heat and cook until just boiling (stirring frequently). Remove from the heat after a few seconds of boiling.,Once the puff pastry has cooled, break each square into small pieces and place in a large casserole (9×13 inches).,Layer with the nuts and shredded coconut, reserving some of each for garnish. Don't add the raisins yet or they will burn.,Pour the hot milk mixture over the casserole, spreading evenly.,Spread the can of table cream over the surface, placing dollops and smoothing them out as best as you can.,Bake in the oven for approximately 15-20 mins until hot and bubbling, then broil for 5-10 mins until surface is golden brown. Add the raisins a few minutes before removing from the oven to toast them.,Serve immediately, with more nuts on the side for topping. | {'Calories': '773 kcal', 'Carbohydrates': '73 g', 'Protein': '16 g', 'Fat': '49 g', 'Saturated Fat': '19 g', 'Polyunsaturated Fat': '6 g', 'Monounsaturated Fat': '20 g', 'Trans Fat': '0.002 g', 'Cholesterol': '71 mg', 'Sodium': '217 mg', 'Potassium': '684 mg', 'Fiber': '4 g', 'Sugar': '41 g', 'Vitamin A': '923 IU', 'Vitamin C': '2 mg', 'Calcium': '330 mg', 'Iron': '2 mg'} | egyptian |
Biryani spice mixture | 4 Servings | 20 mins | null | 20 minutes mins 1 hour hr 30 minutes mins | null | Main Dishes | [{'section_title': 'For the chicken:', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'Whole chicken', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Whole spices: 4 cardamom pods', 'notes': '3 cinnamon sticks, 10 cloves, 10 peppercorns'}, {'amount': '1.5', 'unit': 'tsp', 'name': 'salt', 'notes': ''}]}, {'section_title': 'For the rice:', 'ingredients': [{'amount': '3.5', 'unit': 'cups', 'name': 'Basmati rice', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': 'turmeric', 'notes': ''}, {'amount': '2.5', 'unit': 'tsp', 'name': 'salt', 'notes': ''}, {'amount': '5', 'unit': 'tbsp', 'name': 'oil', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'chicken broth', 'notes': ''}]}, {'section_title': 'For the potatoes:', 'ingredients': [{'amount': '5', 'unit': '', 'name': 'potatoes', 'notes': ''}, {'amount': '1.5', 'unit': 'tsp', 'name': 'salt', 'notes': ''}, {'amount': '3', 'unit': 'tbsp', 'name': 'vegetable oil', 'notes': ''}]}, {'section_title': 'Other ingredients:', 'ingredients': [{'amount': '2.5', 'unit': 'cups', 'name': 'peas', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'raisins', 'notes': ''}, {'amount': '2', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': 'salt', 'notes': ''}, {'amount': '1.5', 'unit': 'cups', 'name': 'slivered almonds', 'notes': ''}]}, {'section_title': 'For the baharat (spices):', 'ingredients': [{'amount': '2', 'unit': 'tsp', 'name': 'black pepper', 'notes': ''}, {'amount': '2', 'unit': 'tsp', 'name': 'curry powder', 'notes': ''}, {'amount': '2', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'tsp', 'name': 'cinnamon', 'notes': ''}, {'amount': '2', 'unit': 'tsp', 'name': 'nutmeg', 'notes': ''}, {'amount': '4', 'unit': 'tsp', 'name': 'Biryani spice mixture', 'notes': ''}]}] | Start by preheating the oven to 450F,Wash the whole chicken well using water, and place in a large pot. Cover with water,Add the whole spices and salt, and bring to a boil. When chicken starts to boil, scoop out any foam that forms at the surface,Boil the chicken until fully cooked, about 45 minutes to 1 hour,Meanwhile, peel, wash and chop the potatoes into cubes. Mix with salt and vegetable oil, and bake on a lined baking sheet for 30-40 mins until golden,When chicken is fully cooked, remove and cool, then shred into bite size pieces,Remove the whole spices from the broth by straining, then add the turmeric, salt, oil and rice to the pot,Ensure the broth covers the rice by 1 inch. Bring to a rapid boil, then cover and turn heat to low and cook for 20 mins untouched. After 20 mins, turn heat off and leave covered,Place peas in a pot and cover with water. Boil for 20 minutes until soft. Drain and set aside,Toast the almonds in a pan with 1 tbsp oil until golden, stirring continuously,In another large pan, add 2 tbsp oil, shredded chicken, peas, raisins, and the spices under “other ingredients” which are 2 tsp allspice and 1 tsp salt. Saute until everything is combined and hot (this step is to draw out the moisture from the mixture and heat everything),When all components are ready, in a large tray, add the rice, then top with the chicken, raisins and peas mixture, then the potatoes and the almonds (save a bit of almonds for the topping),Then add all the spices under the “spices section” on top and mix everything very well until combined. Taste and adjust the seasoning by adding more salt/heat as required,Serve immediately with a side of salad and yogurt | {'Serving': '1 g', 'Calories': '997 kcal', 'Carbohydrates': '129 g', 'Protein': '34 g', 'Fat': '40 g', 'Saturated Fat': '7 g', 'Polyunsaturated Fat': '11 g', 'Monounsaturated Fat': '19 g', 'Trans Fat': '0.2 g', 'Cholesterol': '71 mg', 'Sodium': '1982 mg', 'Potassium': '1427 mg', 'Fiber': '12 g', 'Sugar': '5 g', 'Vitamin A': '498 IU', 'Vitamin C': '48 mg', 'Calcium': '144 mg', 'Iron': '5 mg'} | iraqi |
A few tablespoons of water | 6 people | 10 mins | 40 mins | 10 minutes mins 40 minutes mins 50 minutes mins | null | Stovetop | [{'section_title': '', 'ingredients': [{'amount': '3', 'unit': '', 'name': 'eggplants', 'notes': 'medium'}, {'amount': '1', 'unit': 'cup', 'name': 'strained yogurt', 'notes': 'or greek yogurt/labneh'}, {'amount': '1.5', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1', 'unit': 'large clove', 'name': 'garlic', 'notes': 'crushed (more per preference)'}]}, {'section_title': '', 'ingredients': [{'amount': '450', 'unit': 'grams', 'name': 'boneless lamb or veal', 'notes': 'cut into 1/2 inch pieces'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'paprika', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'aleppo pepper', 'notes': ''}, {'amount': '1/2', 'unit': 'large', 'name': 'red bell pepper', 'notes': 'diced'}, {'amount': '3', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'tomato paste', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'red pepper paste', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'A few tablespoons of water', 'notes': ''}]}] | Preheat oven to 450F.,Wash the eggplant and dry it. Then, use a knife to pierce it 4-5 times all around.,If you are using a gas stove to roast the eggplant, use tongs to hold each eggplant and place it on the open flame, rotating continuously on all sides until you achieve a dark char on the outside of the skin. Repeat with all the eggplant, then set aside to cool before you peel.,If you are using the oven to roast the eggplant, start by placing a large cast iron skillet over medium heat on your stove. Using a cast iron skillet to char the eggplant first gives a deeper, and slightly smokey flavour. However, you can skip this step and roast right away.,Place all the eggplants on the skillet and char each side for 5-7 minutes, rotating.,Once each side has been charred, place on a foil lined sheet pan and bake for 35-40 minutes until it is soft and easily pricked with a fork. Set aside to cool.,Meanwhile, strain the yogurt using a cheese cloth set over a mesh sieve and bowl. Strain for about 20 minutes to achieve a thicker consistency. You can also use labneh or thick greek yogurt instead, without straining.,Tip: While the yogurt is straining and the eggplant is roasting, work on the lamb.,Split open the cooled eggplant and scoop out the flesh into a mesh sieve set over a bowl to drain out the extra moisture. Press the eggplant flesh down and the juices will release. Discard the juices.,Place the drained eggplant onto a cutting board and chop finely using a knife.,Place the eggplant into a bowl with the strained yogurt, salt, pepper, and crushed garlic. Mix well and set aside.,Heat olive oil in a large skillet over medium heat. Add the lamb pieces along with the salt, paprika and Aleppo pepper. Brown the meat on each side for 5-7 minutes.,Add the diced red bell pepper, the tomato paste and the red pepper paste. Continue to cook for a few minutes.,Add a few tablespoons of water to the skillet, then cover, lower the heat and continue to cook for 5-7 minutes until the lamb is very tender. Taste and adjust seasoning as needed.,To assemble, spread the eggplant mixture on a platter, top with the lamb mixture and garnish with parsley. Serve with your favourite bread or flatbread. | {'Serving': '1 g', 'Calories': '250 kcal', 'Carbohydrates': '17 g', 'Protein': '21 g', 'Fat': '12 g', 'Saturated Fat': '3 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '7 g', 'Trans Fat': '0.002 g', 'Cholesterol': '50 mg', 'Sodium': '1059 mg', 'Potassium': '859 mg', 'Fiber': '7 g', 'Sugar': '10 g', 'Vitamin A': '604 IU', 'Vitamin C': '25 mg', 'Calcium': '69 mg', 'Iron': '2 mg'} | turkish |
chopped parsley | 6 servings | 40 mins | 50 mins | 40 minutes mins 50 minutes mins | null | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '600', 'unit': 'g', 'name': '– 900g of lamb or veal pieces', 'notes': 'approx. 1.5 lbs to 2 lbs per preference – see note 1'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'vegetable oil', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'cinnamon sticks', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'pods green cardamom', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'bay leaves', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'whole allspice or black peppercorn', 'notes': 'optional but recommended'}, {'amount': '4', 'unit': '', 'name': 'whole cloves', 'notes': 'optional but recommended'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'turmeric', 'notes': ''}, {'amount': '4', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '3.5', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1.5', 'unit': 'teaspoons', 'name': 'black pepper', 'notes': ''}, {'amount': '3', 'unit': 'cups', 'name': 'water', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'eggplants', 'notes': 'approximately 700g'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '4', 'unit': 'tablespoons', 'name': 'vegetable oil', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'large potatoes or 4 small ones', 'notes': 'per preference'}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'vegetable oil', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'large onion', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large bell pepper', 'notes': 'red or orange, not green'}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'vegetable oil', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '2.5', 'unit': 'cups', 'name': 'basmati rice', 'notes': ''}, {'amount': '5.5', 'unit': 'cups', 'name': 'total liquid', 'notes': 'combination of the meat broth and additional water'}, {'amount': '1', 'unit': '', 'name': 'tomato', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'cup', 'name': 'slivered or blanched almonds', 'notes': 'or pine nuts'}, {'amount': '1/2', 'unit': 'cup', 'name': 'chopped parsley', 'notes': ''}]}] | Start by preheating the oven to 450F,Wash the eggplant and peel it every other stripe as shown in the ingredients photo. Cut into into thick slices, about half an inch thick,Wash and peel the potatoes, and cut them into roughly half inch thick circles,Place the eggplant and the potato on a lined baking sheet. Sprinkle them with salt and combine them with the oil (the amounts under the ingredients section). Bake for 30 minutes.,Wash the meat and sear it on medium high heat using the 2 tablespoons of oil. Add the 3 cups of water and all the whole spices and pressure cook for 10 minutes. If you are not using a pressure cooker, boil on stove top covered on medium heat for 40-60 minutes until tender.,Cut the onion and pepper into wings or slices. Cook with the oil in a pan over medium heat for 7 minutes until softened. Set aside.,Once the meat is cooked, remove it and set aside. Strain the stock from the whole spices.,To the hot stock (in a bowl or a pot), add the turmeric, salt, black pepper and tomato paste. Mix well to combine and add additional water to reach the 5.5 cups required. I do this by using a measuring cup to measure the total amount of stick then top it up with water until I reach 5.5 cups,Wash the rice several times until the water runs clear. Drain it and set aside,Cut the tomato into slices,To layer the maqluba, start by adding 2 tablespoons of oil to the bottom of the pot, then add the tomato slices, followed by eggplant, potato, meat, onions and peppers, then the rice,Pat the rice down firmly, then pour the stock on top. Pat down again using a wooden spoon to ensure the stock is fully covering the rice,Place the pot on medium high heat and allow it to start bubbling, which should take 5 minutes or so,Once it is bubbling, cover it and decrease the heat to low. Ensure the pot is well covered by also adding a towel on top, especially if your pot has any holes. Cook for 50 minutes.,After 50 minutes, turn heat off and allow maqluba to rest for 5-10 minutes. If you open it and realize your top layer of rice is undercooked or under seasoned, read the troubleshooting section,When ready to serve, find a large tray with raised edges and place it on top of the pot. Use both hands and place them on each handle while holding the tray down. In a swift motion, flip the pot over (have someone nearby to help you if you need it). Leave the pot flipped over the tray for a few minutes and allow gravity to slowly drop the maqluba,Lift the pot very slowly to help keep it intact. Serve with yogurt or Jajik and enjoy! | {'Serving': '1 g', 'Calories': '519 kcal', 'Carbohydrates': '75 g', 'Protein': '8 g', 'Fat': '22 g', 'Saturated Fat': '17 g', 'Sodium': '1842 mg', 'Potassium': '579 mg', 'Fiber': '7 g', 'Sugar': '7 g', 'Vitamin A': '207 IU', 'Vitamin C': '6 mg', 'Calcium': '64 mg', 'Iron': '2 mg'} | iraqi |
Skillet Onion Chicken Recipe | Serves – 8 | 5mins | 40mins | null | None None | Dinner | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'large onions', 'notes': 'sliced ½†thick or so'}, {'amount': '8', 'unit': '', 'name': 'skinless chicken thighs', 'notes': 'bone-in, skin removed'}, {'amount': '1/4', 'unit': 'cup', 'name': 'chicken broth or water', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Salt', 'notes': 'to taste'}]}] | Cook the onions. Heat about 2 to 3 tablespoons extra virgin olive oil in a large cast iron skillet or pan over medium-high heat. Add the sliced onions and season well with kosher salt. Sauté the onions, stirring often until they collapse and release their juices turning a beautiful deep golden brown in color, about 10 to 15 minutes (cover the pan to speed up the cooking time, if you like). Manage the heat to make sure the onions soften and caramelize without burning.,In the meantime, season the chicken on both sides with kosher salt.,Once the onions are nicely caramelized, push them to the edges of the pan. Add the chicken (meaty side down first) to the pan and sear on both sides until golden brown. Do not cover the pan this time. (If the onions are in the way, you can move them around and add them on top of the chicken so that there is enough room in the pan for the chicken to brown well).,Once the chicken is nicely browned, add in the broth or water (you should have some juices in the pan from the chicken and the onions. Start with 1/4 cup of liquid and add more if needed to form a sauce).,Turn the heat to medium-low and cover the pan. Cook for about 25 to 30 minutes, or until the chicken is fully cooked through and a meat thermometer inserted in the center of the chicken reads 165 degrees F. Serve over rice or with pita bread (the bread with the onion sauce is delish!) | [{'label': 'Calories:', 'value': '188.6', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '5.2', 'unit': 'g'}, {'label': 'Protein:', 'value': '22.5', 'unit': 'g'}, {'label': 'Fat:', 'value': '8.2', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '1.7', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1.4', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '4.2', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.1', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '107.3', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '105.1', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '363.5', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '0.9', 'unit': 'g'}, {'label': 'Sugar:', 'value': '2.3', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '28.2', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '4.1', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '23.2', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.1', 'unit': 'mg'}] | egyptian |
Grilled Chicken Kabobs with Zesty Garlic Marinade | Serves – 12 | 30mins | 5mins | 2hrs | 35 mins | Entree | [{'section_title': 'For the Chicken Kabobs', 'ingredients': [{'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'dried thyme', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'g', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Pepper', 'notes': ''}, {'amount': '2', 'unit': 'pounds', 'name': 'boneless skinless chicken breasts,', 'notes': 'cut into large cubes (1 1/2-inch or so in thickness)'}, {'amount': '15', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '3', 'unit': '', 'name': 'lemons,', 'notes': 'juiced'}, {'amount': '1', 'unit': '', 'name': 'yellow onion,', 'notes': 'sliced'}, {'amount': '1/2', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'green bell pepper,', 'notes': 'cut into 1 1/2-inch pieces'}, {'amount': '1', 'unit': '', 'name': 'red bell pepper,', 'notes': 'cut into 1 1/2-inch pieces'}, {'amount': '1', 'unit': '', 'name': 'red onion,', 'notes': 'cut into 1 1/2-inch pieces'}]}, {'section_title': 'For the Tahini', 'ingredients': [{'amount': '1', 'unit': '', 'name': '', 'notes': ''}]}] | In a small bowl, combine the paprika, thyme, nutmeg, cardamom, and a generous pinch of salt and pepper. Set the chicken in a large bowl and pour the spice mix on top. Use your hands to generously coat the chicken with the spices.,In a small bowl, whisk together the garlic and citrus juice. Add the yellow onion to the bowl with the chicken, then pour the lemon juice mixture over top. Add a generous drizzle (about 1/4 cup) of extra virgin olive oil. Toss the chicken to ensure it's well-coated. Cover and refrigerate for 2 to4 hourIf you’re short on time, allow the chicken to sit in the marinade for at least 30 minutes at room temperature before grilling.,While the chicken sits in the marinade, make the tahini sauce according to this recipe and store in the fridge until you’re ready to serve. A few minutes before grilling, thread the chicken, bell peppers, and red onion onto skewers (discard the yellow onion, it was just to flavor the chicken). Lightly oil and heat a gas grill or griddle to medium-high heat.,Lightly oil and heat a gas grill or griddle to medium-high heat. Grill the chicken kabobs, turning occasionally until chicken is cooked through (internal temperature should register 165°F), 10-12 minutes.,Place a kabob on a warm pita, and drizzle with tahini sauce. | [{'label': 'Calories:', 'value': '147.8', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '6.1', 'unit': 'g'}, {'label': 'Protein:', 'value': '8.8', 'unit': 'g'}, {'label': 'Fat:', 'value': '10.2', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '1.5', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '24.1', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '244.1', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '1.4', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '531', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '28.5', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '21', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.6', 'unit': 'mg'}] | labanese |
Turkish Delight (Lokum) | Serves – 50 | 20mins | 25mins | 2d | None None | Dessert | [{'section_title': 'For dusting and coating:', 'ingredients': [{'amount': '3 1/2', 'unit': 'tablespoons', 'name': 'powdered sugar', 'notes': ''}, {'amount': '3 1/2', 'unit': 'tablespoons', 'name': 'cornstarch', 'notes': ''}]}, {'section_title': 'For the Turkish delight:', 'ingredients': [{'amount': '3', 'unit': 'cups', 'name': 'superfine or baker’s sugar', 'notes': ''}, {'amount': '1 3/4', 'unit': 'cups', 'name': 'cold water', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'medium lemon,', 'notes': 'juiced'}, {'amount': '1/2', 'unit': 'cup', 'name': 'cold water', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': '+ 2 tablespoons cornstarch', 'notes': ''}, {'amount': '4 3/4', 'unit': 'tablespoons', 'name': 'powdered gelatin', 'notes': ''}, {'amount': '1 1/2', 'unit': 'teaspoons', 'name': 'rose water', 'notes': ''}, {'amount': '1 to 2', 'unit': '', 'name': 'drops red food coloring,', 'notes': 'optional'}, {'amount': '', 'unit': '', 'name': 'Gold edible glitter,', 'notes': 'optional'}]}] | In a small bowl, combine ½ cup plus 2 tablespoons cornstarch with ½ cup cold water. Whisk into sugar syrup. Sprinkle the gelatin over the sugar syrup and whisk to break up any lumps. Bring to a boil (you want the liquid to reach 250°F with a candy thermometer), then simmer over a medium heat for 20 minutes, whisking often. The mixture is ready when it thickens and turns pale yellow – like a soft jelly that is just about set.,Cut the Turkish delight: Dust a cutting board with some of the reserved dusting mixture, and then invert the Turkish delight onto it. Remove the dish; peel off the parchment. Use a long sharp knife or a bench scraper to cut straight down from top to bottom. Do not drag the knife through the candy to cut into cubes. Once cut, roll each cube gently in the dusting mixture to coat. | [{'label': 'Calories:', 'value': '48.5', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '12', 'unit': 'g'}, {'label': 'Protein:', 'value': '0.5', 'unit': 'g'}, {'label': 'Fat:', 'value': '0.04', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.001', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.002', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '0.001', 'unit': 'g'}, {'label': 'Sodium:', 'value': '1.8', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '2.8', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '0.1', 'unit': 'g'}, {'label': 'Sugar:', 'value': '10.5', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '0.4', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '1', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '1.2', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.03', 'unit': 'mg'}] | turkish |
Taktouka (Moroccan Tomato and Roasted Bell Pepper Salad) | Serves – 6 | 5mins | 45mins | 20mins | 10 mins | Appetizer, Dip, Salad, Side | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'large green bell peppers', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '1', 'unit': '', 'name': '(15-ounce) can diced tomatoes or diced fire-roasted tomatoes', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'red pepper flakes,', 'notes': 'or more to taste'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher Salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Black pepper', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'finely chopped parsley leaves', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'finely chopped cilantro leaves', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Splash red wine vinegar,', 'notes': 'no more than a teaspoon'}, {'amount': '', 'unit': '', 'name': 'Crusty bread or pita,', 'notes': 'for serving (optional)'}]}] | Turn two of your gas burners to medium. Put a bell pepper directly over the flame on each burner. Use a pair of tongs to turn until the pepper is charred all over and very soft, about 15 minutes in total. (If you don’t have a gas stove, see my oven method below.),Immediately transfer to a heat-safe bowl and cover tightly with plastic wrap to trap the steam. Set aside for 10 minutes or so until they are cool enough to handle.,Meanwhile, heat the olive oil in a large nonstick skillet over medium. Add the garlic and swirl for about 30 seconds to 1 minute, tossing regularly just until it’s fragrant.,Stir in the tomatoes, paprika, red pepper flakes, coriander, and a big pinch of salt and pepper. Bring to a boil, then lower the heat and cover partway. Simmer for about 10 minutes.,When the peppers are cool enough to handle, peel the outer charred skin (this will be messy). Discard the charred skin, stem, and seeds and roughly chop the remaining flesh.,Add the chopped roasted peppers to the skillet with the tomatoes. Simmer for another 5 minutes or so.,Stir in the fresh parsley, cilantro, and red wine vinegar. Let the taktouka rest for a bit until just warm or at room temperature. Serve with your favorite bread. | [{'label': 'Calories:', 'value': '65.6', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '5.5', 'unit': 'g'}, {'label': 'Protein:', 'value': '1.1', 'unit': 'g'}, {'label': 'Fat:', 'value': '4.9', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.7', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.6', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '3.5', 'unit': 'g'}, {'label': 'Sodium:', 'value': '104.1', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '230.7', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '1.7', 'unit': 'g'}, {'label': 'Sugar:', 'value': '2.7', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '614.1', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '42.3', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '34', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.1', 'unit': 'mg'}] | moroccan |
finely chopped parsley | 4 | 10 mins | 1 hr | 10 minutes mins 1 hour hr 1 hour hr 10 minutes mins | null | Appetizers & Snacks | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'large eggplants', 'notes': 'approximately 400g each for a total of 800g'}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Juice of 1/2 small lemon', 'notes': 'approximately 2.5 tablespoons'}, {'amount': '1/2', 'unit': 'tsp', 'name': 'salt', 'notes': 'per preference'}, {'amount': '2', 'unit': '', 'name': 'small cloves garlic', 'notes': 'crushed'}, {'amount': '1/4', 'unit': 'cup', 'name': 'finely chopped onions', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'finely chopped tomatoes', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'finely chopped parsley', 'notes': ''}]}] | Start by preheating your oven to 450F,Wash and dry your eggplant, then pierce it using a knife to create several slits all around the eggplant, about 4-5 times. This helps the steam escape,Place the eggplant on a foil lined baking sheet and bake for 1 hour, or until it is really soft and can be easily pierced with a fork,Cut the eggplant in half lengthwise and scoop out the flesh using a fork or spoon. Place it in a sieve over a bowl and allow it to drain its liquid for a few minutes,In a bowl, mix together the eggplant flesh, pomegranate molasses, lemon juice, salt, garlic, onions, tomatoes and parsley and mash it well using a fork. This will create a chunky consistency.,Adjust the baba ganoush to your liking,Serve the baba ganoush topped with olive oil, pomegranate seeds and/or parsley | {'Serving': '1 g', 'Calories': '87 kcal', 'Carbohydrates': '20 g', 'Protein': '3 g', 'Fat': '0.5 g', 'Saturated Fat': '0.1 g', 'Polyunsaturated Fat': '0.2 g', 'Monounsaturated Fat': '0.1 g', 'Sodium': '298 mg', 'Potassium': '588 mg', 'Fiber': '7 g', 'Sugar': '12 g', 'Vitamin A': '446 IU', 'Vitamin C': '13 mg', 'Calcium': '32 mg', 'Iron': '1 mg'} | iraqi |
ground black pepper | 6 people | 40 mins | 1 hr | 40 minutes mins 1 hour hr 20 minutes mins 2 hours hrs | null | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'onion', 'notes': 'roughly 3 small onions'}, {'amount': '1', 'unit': 'kg', 'name': 'ground beef', 'notes': ''}, {'amount': '1.5', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'pepper', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'vegetable oil', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'eggplants', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'onions', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1.5', 'unit': 'cups', 'name': 'tomato sauce', 'notes': ''}, {'amount': '5', 'unit': 'cups', 'name': 'boiling water', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': 'substitute with a squeeze of lemon and a pinch of sugar'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ground black pepper', 'notes': ''}]}] | Finely chop the onions and soften them on medium heat with the vegetable oil,Add the ground beef and break it up into small pieces, then cook for 5-7 minutes until browned, stirring occasionally,Add all of the stuffing spices and continue to stir until all the moisture has evaporated. Remove from heat and set aside to cool,For the onions, cut off the edges using a very small and shallow cut – you want to keep the onion intact. Peel the onion, then dig your knife around the end where the root was and carve it out slightly (this helps separate the layers). Refer to photo in post,Make a long cut lengthwise all the way to the centre – do not cut past the centre. Then microwave the onions for 1 minute to soften the layers slightly. Wait for them to cool, then use your fingers to carefully dislodge the layers and pop them out one by one. Be gentle!,Next, peel the eggplant in a zebra pattern, every other stripe (see example photo). Peeling it like this will help make it easy to cut and eat later.,Depending on the size of your eggplant, cut across the width into 2 or 3 even sized pieces (see photo). Core each piece using a sharp pairing knife and save the insides,Lightly shallow fry each eggplant for 3-4 minutes on each side to get some colour (you should not cook them through) and add flavour. Allow them to cool,Line a pot with the insides of the eggplant and a drizzle of oil. Stuff the eggplant first and line the pieces up to form a complete eggplant, which will help the filling stay inside,Stuff the onions and nestle them in tightly with the eggplant. Ensure the pot is packed in tightly,Place a plate on top of the stuffed vegetables to help keep them in place,Mix together the cooking broth ingredients and pour it over the plate to almost submerge all of the vegetables,Bring to a boil on high heat, and once boiling, reduce the heat to medium and allow it to boil gently for approximately 1 hour and 20 minutes, until all the vegetables are soft. Taste and adjust the broth for salt,Serve by gently spooning out the stuffed vegetables onto a platter with high sides, and spooning the broth on top | {'Calories': '529 kcal', 'Carbohydrates': '25 g', 'Protein': '32 g', 'Fat': '34 g', 'Saturated Fat': '13 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '15 g', 'Trans Fat': '2 g', 'Cholesterol': '118 mg', 'Sodium': '1022 mg', 'Potassium': '1172 mg', 'Fiber': '8 g', 'Sugar': '14 g', 'Vitamin A': '308 IU', 'Vitamin C': '16 mg', 'Calcium': '85 mg', 'Iron': '5 mg'} | iraqi |
tomato paste or ketchup | 10 pieces | 10 mins | 10 mins | 10 minutes mins 10 minutes mins 20 minutes mins | null | Stovetop | [{'section_title': '', 'ingredients': [{'amount': '454', 'unit': 'g', 'name': 'ground chicken', 'notes': ''}, {'amount': '1', 'unit': 'yellow', 'name': 'onion', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'parsley', 'notes': ''}, {'amount': '3', 'unit': 'cloves', 'name': 'garlic', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'onion powder', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'garlic powder', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'paprika', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'coriander powder', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspon', 'name': 'cumin powder', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': 'more per preference'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'olive oil', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'breadcrumbs', 'notes': 'panko or italian'}, {'amount': '1', 'unit': '', 'name': 'egg', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'tomato paste or ketchup', 'notes': ''}]}] | Start by either finely chopping the onions and parsley, or using a small food processor, chop to a fine consistency.,In a large bowl, add the ground chicken, the parsley and onion mixture, along with all the other ingredients.,Shape the chicken into kofta shapes if desired, or shape into small circular patties, per preference.,Place 1-2 tablespoons of oil either on a cast iron grill pan, or in a non-stick frying pan.,Pan fry or grill the koftas for 2-3 minutes on each side, until they turn a lightly golden brown, Flip and cook 2-3 minutes on the other side. Cover with a lid and cook for 1-2 minutes to ensure the inside is cooked through.,Test one piece of kofta by breaking it open to ensure it is fully cooked on the inside.,Remove from the pan and serve with chopped vegetables like onions, parsley and tomato, in sandwiches or with a salad. | {'Serving': '1 g', 'Calories': '136 kcal', 'Carbohydrates': '10 g', 'Protein': '10 g', 'Fat': '6 g', 'Saturated Fat': '2 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '3 g', 'Trans Fat': '0.03 g', 'Cholesterol': '55 mg', 'Sodium': '362 mg', 'Potassium': '334 mg', 'Fiber': '1 g', 'Sugar': '1 g', 'Vitamin A': '570 IU', 'Vitamin C': '9 mg', 'Calcium': '40 mg', 'Iron': '2 mg'} | egyptian |
cilantro | 6 Servings | 5 mins | 25 mins | 5 minutes mins 25 minutes mins 30 minutes mins | null | Soups & Stews | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'small onion', 'notes': 'finely diced'}, {'amount': '1/2', 'unit': '', 'name': 'celery stalk', 'notes': 'finely diced'}, {'amount': '1/2', 'unit': '', 'name': 'large carrot', 'notes': 'finely diced'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'garlic cloves', 'notes': 'finely diced'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'ginger', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'paprika', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'turmeric', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cumin', 'notes': ''}, {'amount': '1 1/2', 'unit': 'teaspoons', 'name': 'kosher salt', 'notes': ''}, {'amount': '1.5', 'unit': 'cups', 'name': 'brown lentils', 'notes': '(300g), washed and drained'}, {'amount': '8', 'unit': 'cups', 'name': 'chicken broth or water', 'notes': '(2 litres)'}, {'amount': '1/2', 'unit': 'cup', 'name': 'parsley', 'notes': 'roughly chopped'}, {'amount': '1/2', 'unit': 'cup', 'name': 'cilantro', 'notes': 'roughly chopped'}]}] | In a soup pot, add the olive oil and heat it on medium heat.,Add the diced onions, carrots and celery and soften the vegetables for 5-6 minutes until the onions are translucent.,Add the tomato paste and garlic and stir for 30 seconds. Add all of the spices and salt and continue to stir for a few more seconds to toast the spices.,To the pot, add the drained brown lentils and stir to coat in the spices. Then, add all of the water or chicken broth (whichever one you are using).,Stir the ingredients together, the bring to a boil on medium heat. Once boiling, cover with a lid and keep it at a rapid simmer for 20 to 30 minutes until the lentils are soft.,Taste and adjust for salt, then add the freshly chopped cilantro and parsley. Stir them in, then serve in bowls alongside bread. | {'Serving': '-4 g', 'Calories': '231 kcal', 'Carbohydrates': '33 g', 'Protein': '13 g', 'Fat': '5 g', 'Saturated Fat': '1 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '4 g', 'Sodium': '651 mg', 'Potassium': '608 mg', 'Fiber': '16 g', 'Sugar': '3 g', 'Vitamin A': '1491 IU', 'Vitamin C': '14 mg', 'Calcium': '59 mg', 'Iron': '4 mg'} | moroccan |
Tantuni (Turkish Steak Wraps) | Serves – 6 | 10mins | 15mins | null | 25 mins | Lunch, Snack | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'small red onion,', 'notes': 'thinly sliced into half moons'}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'Roma tomatoes,', 'notes': 'finely chopped'}, {'amount': '1', 'unit': '', 'name': 'bunch flat leaf parsley,', 'notes': 'finely chopped'}, {'amount': '2', 'unit': '', 'name': 'lemons', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': '(optional)'}, {'amount': '1 1/2', 'unit': 'pounds', 'name': 'flank steak', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '3/4', 'unit': 'cup', 'name': 'hot water', 'notes': ''}, {'amount': '6', 'unit': '', 'name': '', 'notes': '(or substitute with burrito-size flour tortillas, see note)'}]}] | Into a medium mixing bowl, add the onion, sumac, and a small pinch of salt. Use your hands to massage the seasoning into the onions, softening them and working in the flavor.,Into the bowl with the onions, add the tomatoes, parsley, 1/2 teaspoon of the Aleppo pepper (if using), and more salt to taste. Juice in one lemon. Toss the ingredients together to combine, then slice the remaining lemon into wedges. Set the salad and lemon wedges aside while you cook the steak.,Trim the steak of any fat and slice into small pieces, each about the size of a sugar cube. Add the olive oil to a medium pan over medium-high heat. When the oil is shimmering (but before it starts to smoke), add the steak pieces. Stir until they expel and reabsorb their water and become golden, about 8 minutes.,Season the steak with the paprika, remaining 1/2 teaspoon Aleppo pepper (if using), and a large pinch of salt (about 1 teaspoon). Stir to coat, then add the water. Turn the heat to medium and allow the mixture to simmer for 5 minutes or so to slightly reduce.,Turn the heat to low, keep the meat in the pan, and cover it with a piece of lavash. Carefully press with your hands or a spatula to encourage the bread to soak up the juice and soften from the steam. Be patient here—give the bread at least 30 seconds to soak in the flavor. The bread should be a nice golden hue.,Use tongs to transfer the lavash to your serving plate with the soaked side facing up. Spoon the meat in one thin line near the edge of the bread and spoon a little gravy from the pan over top. Add a line of the tomato and onion salad. Be careful not to overfill it.,Roll the lavash over the steak and salad, pulling towards you and rolling from top to bottom to make a long, extra skinny burrito or tube. Gently bend into a U-shape. Enjoy from both sides, squeezing fresh lemon juice into the top opening as you go. Your final bite will be the base of the U where all the delicious juices have pooled.,Repeat the filing and rolling with the remaining lavash bread, enjoying the tantuni while it’s hot and fresh. | [{'label': 'Calories:', 'value': '460.2', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '46.6', 'unit': 'g'}, {'label': 'Protein:', 'value': '32', 'unit': 'g'}, {'label': 'Fat:', 'value': '15.8', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '3.6', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1.3', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '8.8', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '68', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '369.4', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '559.3', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '3.7', 'unit': 'g'}, {'label': 'Sugar:', 'value': '3.4', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '707.8', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '24.9', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '44.3', 'unit': 'mg'}, {'label': 'Iron:', 'value': '5.4', 'unit': 'mg'}] | turkish |
Egyptian fried boiled eggs Recipe (Bied Meza’lil) | Serves – 6 | 5mins | 12mins | null | None None | Breakfast | [{'section_title': '', 'ingredients': [{'amount': '6', 'unit': '', 'name': 'large eggs,', 'notes': 'more as needed'}, {'amount': '', 'unit': '', 'name': 'Kosher salt and black pepper', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'ghee or butter', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': 'optional'}]}, {'section_title': 'For Serving (optional)', 'ingredients': [{'amount': '', 'unit': '', 'name': 'Sliced vegetables, or', 'notes': 'simple'}, {'amount': '', 'unit': '', 'name': '', 'notes': 'optional'}, {'amount': '', 'unit': '', 'name': 'Feta cheese,', 'notes': 'optional'}]}] | Run the cooked eggs under cold water and peel them. Discard the peel. Season the eggs on all sides with kosher salt and black pepper.,In a large non-stick skillet heat the ghee and a little bit of extra virgin olive oil over medium-high heat until shimmering. Carefully add the boiled eggs (whole) to the pan and cook until the whites are crispy and golden brown on all sides. (Do this carefully and manage the heat as needed. To be safe, cover the top of your skillet with a,Using a slotted spoon, remove the eggs from the pan and serve them immediately. (If you like, arrange them on a platter with a simple | [{'label': 'Calories:', 'value': '127.3', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '0.3', 'unit': 'g'}, {'label': 'Protein:', 'value': '5.5', 'unit': 'g'}, {'label': 'Fat:', 'value': '11.5', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '4.8', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1.3', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '4.7', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.1', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '176.5', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '256.4', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '60.8', 'unit': 'mg'}, {'label': 'Vitamin A:', 'value': '237.6', 'unit': 'IU'}, {'label': 'Calcium:', 'value': '24.8', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.8', 'unit': 'mg'}] | egyptian |
black pepper | 6 | 30 mins | 1 hr | 30 minutes mins 1 hour hr | null | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '600', 'unit': 'g', 'name': 'Penne pasta', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Water', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Salt', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '700', 'unit': 'g', 'name': 'lean ground beef', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'vegetable oil', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'tomato sauce', 'notes': ''}, {'amount': '1.5', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'flour', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'butter', 'notes': ''}, {'amount': '1', 'unit': 'L', 'name': 'milk', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'chicken stock cube dissolved in 1 cup hot water', 'notes': 'or 1 cup chicken stock'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}]}] | Preheat your oven to 375F,Start by boiling the pasta in salted water until al dente. Drain and set aside,For the meat sauce, finely dice the onion and cook in a pan with the vegetable oil, stirring occasionally until softened for about 5 minutes,Add the meat and break it up using a wooden spoon and cook until browned, for about 5-7 minutes,Add all the spices and the tomato sauce and simmer for 5 minutes. Set aside,Make the bechamel sauce by melting the butter over medium heat,Add the flour in a few tablespoons at a time and continue whisking as you do this to form a roux. Cook for 3-4 minutes as you continuously whisk,Warm the milk by heating in the microwave for a few seconds until its room temperature or slightly warmer (you don’t need it to be hot). Cold milk works too but warm milk is easier to incorporate,Pour the milk in slowly while continuously whisking. The sauce may look lumpy but don’t worry – keep pouring in the milk and whisking. If you feel your sauce is catching on the bottom of the pan, turn the heat down to medium low,When milk is finished, add in the chicken stock and continue to whisk for 4-5 minutes until the sauce thickens. Check by coating the back of a spoon and running your finger through it – it should stay separated,Mix the pasta with roughly 1 cup of the Bechamel sauce,In a deep, large casserole dish, add a tablespoon of Bechamel sauce and spread it around, then add half the pasta,Add all of the meat mixture on top and even out the layer, then add the remaining pasta,Cover with all of the Bechamel sauce and smooth it out – you should have enough sauce to cover the whole thing well,Cover the casserole with aluminium foil and bake at 375F for 45 mins. Uncover and broil for 15 minutes to brown the top,Allow the pasta to cool for 15-20 minutes to set, then cut into pieces and enjoy | {} | egyptian |
olive oil | 8 servings | 10 mins | 1 hr | 10 minutes mins 1 hour hr 20 minutes mins 1 hour hr 30 minutes mins | null | Soups & Stews | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}, {'amount': '5-6', 'unit': '', 'name': 'cardamom pods', 'notes': ''}, {'amount': '2-3', 'unit': '', 'name': 'bay leaves', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'peppercorns', 'notes': ''}, {'amount': '1 1/4', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1 1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': 'plus more to taste'}, {'amount': '1', 'unit': '', 'name': 'medium sized whole chicken', 'notes': 'cut into quarters, or 4 full legs'}, {'amount': '8-10', 'unit': 'cups', 'name': 'water', 'notes': 'enough to cover the chicken'}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': 'quartered'}]}, {'section_title': '', 'ingredients': [{'amount': '4-5', 'unit': 'cups', 'name': 'broth', 'notes': 'made using instructions for the broth'}, {'amount': '1', 'unit': 'cube', 'name': 'vegetable stock or bouillon (optional)', 'notes': 'add 1/2 cup water if using'}, {'amount': '', 'unit': '', 'name': 'salt and pepper', 'notes': 'to taste'}, {'amount': '400', 'unit': 'grams', 'name': 'frozen molokhia (jute mallow)', 'notes': '1x frozen package'}]}, {'section_title': '', 'ingredients': [{'amount': '15', 'unit': '', 'name': 'garlic cloves, peeled', 'notes': '45 grams'}, {'amount': '2', 'unit': 'teaspoon', 'name': 'ground coriander', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'ghee or butter', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'olive oil', 'notes': ''}]}] | Start by heating the olive oil in a large pot on medium heat, add in the peppercorns, cardamom, bay leaves, salt and pepper,Stir together for a few minutes until fragrant before adding and searing the chicken pieces on each side for a few minutes until lightly golden,Add water and the onion and bring broth to a boil before covering and lowering the heat,Allow broth to simmer for at least 45 minutes or up to 1-2 hours. You may need to skim off and discard any scum while it is simmering,Take the chicken out and set aside. Strain the broth to remove the whole spices and onion. Set aside.,Add the strained broth back into the pot filling the pot about a third of the way or using about 4-5 cups of broth. It's better to start with less broth and add more as needed to avoid molokhia that is too thin,If using the vegetable stock cube or bouillon, dissolve in the 1/2 cup of water before adding it to the broth in the pot,Season mixture with salt and pepper if needed, bring to a boil, then reduce the heat to low and simmer,Add the frozen molokhia (no need to defrost!) and mix until it has defrosted and completely mixed into the broth, leaving it at a slow simmer,Taste again and adjust seasoning if necessary,In a food processor, blend together the garlic cloves and the ground coriander,In a skillet, heat up the ghee or butter and the olive oil over medium-low heat,Add the garlic and coriander mixture to the skillet and sauté for 3-4 minutes until the garlic turns lightly golden and fragrant, stirring frequently to avoid burning,Pour in the sautéed garlic and coriander over the simmering molokhia,Scoop up the molokhia and pour it into the sauté pan to get every last bit of garlic and flavour,Stir together until well incorporated. If you like the consistency, turn off the heat. Otherwise, simmer it to thicken it to your desired consistency,Lightly fry or broil the chicken pieces in oil and serve alongside the molokhia. Or you can shred the chicken and add it right into the molokhia pot,Serve hot with Egyptian rice or bread | {'Serving': '1 g', 'Calories': '550 kcal', 'Carbohydrates': '27 g', 'Protein': '39 g', 'Fat': '32 g', 'Saturated Fat': '11 g', 'Polyunsaturated Fat': '4 g', 'Monounsaturated Fat': '15 g', 'Trans Fat': '0.1 g', 'Cholesterol': '87 mg', 'Sodium': '31409 mg', 'Potassium': '1058 mg', 'Fiber': '2 g', 'Sugar': '21 g', 'Vitamin A': '4871 IU', 'Vitamin C': '19 mg', 'Calcium': '163 mg', 'Iron': '4 mg'} | egyptian |
egg for egg wash | null | 10 mins | 15 mins | 10 minutes mins 15 minutes mins | null | Desserts & Sweets | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'butter', 'notes': 'melted'}, {'amount': '1', 'unit': 'cup', 'name': 'sugar', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'eggs', 'notes': ''}, {'amount': '1/4', 'unit': 'tsp', 'name': 'baking soda', 'notes': ''}, {'amount': '1-1.5', 'unit': 'tbsp', 'name': 'ground cardamom', 'notes': '(per preference – I like a lot!)'}, {'amount': '5', 'unit': 'cups', 'name': 'plain flour', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'egg for egg wash', 'notes': ''}]}] | Start by mixing the sugar and butter using an electrical hand mixer until combined.,Then add eggs and mix for about 5 minutes. Next, add the cardamom and baking soda and mix to combine.,Finally, start adding the flour in gradually and mix using the electrical mixer. When you get to cup number 3 or 4, you need to start using your hands and ensure the flour is well combined.,After adding 5 cups of flour, you’ll reach a soft dough consistency. You can refrigerate or roll it out right away.,Roll to a thickness of about half a centimetre, and use any cookie cutter shapes you like to cut the cookies.,Place on a lined baking sheet and brush with egg wash.,Bake at 200C for about 10-15 mins, keep watching them because they bake quickly and you want a light gold colour – don’t brown them! Let cool and enjoy! | {} | iraqi |
vegetable oil | 45 pieces | 10 mins | 15 mins | 10 minutes mins 15 minutes mins 1 hour hr 1 hour hr 25 minutes mins | 1 hr | Desserts & Sweets | [{'section_title': 'For the Sugar Syrup', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'water', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'granulated sugar', 'notes': ''}, {'amount': '1', 'unit': 'squeeze', 'name': 'lemon juice', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'lemon slices', 'notes': ''}]}, {'section_title': 'For the Dough', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'warm water', 'notes': '+ 1/4 cup when kneading'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'instant yeast', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'granulated sugar', 'notes': ''}, {'amount': '1.5', 'unit': 'cup', 'name': 'all-purpose flour', 'notes': 'spooned in to measure'}, {'amount': '1', 'unit': 'pinch', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'cornstarch', 'notes': ''}]}, {'section_title': 'Other Ingredients', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'vegetable oil', 'notes': 'approx. for frying'}]}] | In a sauce pan, add the sugar, water, squeeze of lemon juice and the lemon slicecs,No need to mix it – place it on the stove top on medium heat,Once simmering, lower the heat to low and simmer for 10 minutes. Remove and set aside to cool. It will be a thick syrup!,Mix together the warm water with the instant yeast in a large bowl. The water should be tap water warm, not boiling hot. Let stand for 1-2 minutes.,Add the sugar, flour, cornstarch and salt. Combine together using a wooden spoon until a shaggy dough forms,Continue using your spoon to mix together the dough as you add a bit more water, 1-2 tablespoons at a time. As you add the water, the dough should loosen up slightly. The total water to add during kneading should be around 1/4 cup.,Once the dough is softer and looser, use your wooden spoon to scoop up the dough and then slap it back down into the bowl. Continue doing this motion 6-7 times. This is a form of kneading and helps the dough to rise well.,Cover the dough with plastic wrap and a towel and set aside to rise for 1 hour,After an hour, using a wooden spoon, scoop up the stretchy and really soft dough into a large plastic freezer bag,Using your hands, squish the dough into one corner of the bag and twist the top to form a piping bag shape. This is what will be used to fry the dough Don't cut the corner of the bag until you are ready to fry.,Add vegetable oil to a large skillet, enough to submerge the dough balls. Allow the oil to come to temperature for a few minutes,Using kitchen scissors, make a small cut at the corner of the bag. Ensure it's not too big or the balls will come out really large.,Dip the scissors in the oil. Position your arm above the oil, and squeeze out some of the dough, then cut it off using the scissors so it falls into the oil. You need to be quick with this movement if you want a round shape (otherwise the shape will be irregular which is okay too!),Use the first one to test the oil temperature. If it starts to bubble, that means the oil is ready. If not, wait a few more minutes,Continue to squeeze out the dough and cut until you fill the surface. Using a large spider (or skimmer), take out the luqaimat once they are a light golden brown and place into an empty bowl,Fry the dough in 2-3 batches as necessary, depending on the size of your frying pan. As you finish one batch, place it separate from the second batch so you can keep track of which batch is coolest,Once the luqaimat have cooled slightly, add them back into the hot oil for a second round of frying. Frying them twice will ensure a crispy outside. This time, fry until they turn a deep brown colour.,Remove and dunk them into the sugar syrup, then remove and add them to a plate. Serve immediately. | {'Serving': '1 piece', 'Calories': '112 kcal', 'Carbohydrates': '6 g', 'Protein': '1 g', 'Fat': '10 g', 'Saturated Fat': '1 g', 'Polyunsaturated Fat': '6 g', 'Monounsaturated Fat': '2 g', 'Trans Fat': '1 g', 'Sodium': '2 mg', 'Potassium': '6 mg', 'Fiber': '1 g', 'Sugar': '3 g', 'Vitamin A': '1 IU', 'Vitamin C': '1 mg', 'Calcium': '1 mg', 'Iron': '1 mg'} | iraqi |
Turkish Lentil Soup (Mercimek Çorbası) | Serves – 6 | 5mins | 27mins | null | 32 mins | Entree, Soup | [{'section_title': '', 'ingredients': [{'amount': '5', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'medium yellow onion,', 'notes': 'chopped'}, {'amount': '3', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced, divided'}, {'amount': '2 to 3', 'unit': '', 'name': 'carrots,', 'notes': 'peeled and chopped'}, {'amount': '1', 'unit': '', 'name': 'medium russet potato,', 'notes': 'peeled and small diced or chopped'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '6', 'unit': 'cups', 'name': 'low-sodium vegetable broth', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': 'divided'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '½', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': '', 'notes': 'picked over and rinsed'}, {'amount': '1', 'unit': '', 'name': 'large lemon,', 'notes': 'cut into wedges'}]}] | Add the tomato paste and toss to coat the vegetables with the paste, then add the broth 1 teaspoon of Aleppo-style pepper and the rest of the spices.,Remove the pot from the heat and carefully blend the soup using an immersion blender until smooth and creamy. (Alternatively, transfer the soup to a standard blender, let some of the steam escape. Blend in batches until all of the soup is smooth.) | [{'label': 'Calories:', 'value': '282.7', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '34.8', 'unit': 'g'}, {'label': 'Protein:', 'value': '10.6', 'unit': 'g'}, {'label': 'Fat:', 'value': '12.3', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '1.7', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1.5', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '8.7', 'unit': 'g'}, {'label': 'Sodium:', 'value': '266.6', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '630.8', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '12.5', 'unit': 'g'}, {'label': 'Sugar:', 'value': '4.7', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '3697.1', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '17.2', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '47.3', 'unit': 'mg'}, {'label': 'Iron:', 'value': '3.4', 'unit': 'mg'}] | turkish |
null | 4 Servings | 30 mins | 1 hr | 30 minutes mins 1 hour hr 1 hour hr 30 minutes mins | null | Main Dishes | [{'section_title': 'For the Onions:', 'ingredients': [{'amount': '3', 'unit': '', 'name': 'onions', 'notes': ''}, {'amount': '1.5', 'unit': 'lbs', 'name': 'ground beef', 'notes': ''}, {'amount': '2', 'unit': 'tbsp', 'name': 'oil', 'notes': ''}, {'amount': '1', 'unit': 'tbsp', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'tbsp', 'name': 'cinnamon', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Salt & Pepper', 'notes': 'to taste'}]}, {'section_title': 'For the tomato broth:', 'ingredients': [{'amount': '400', 'unit': 'ml', 'name': 'can tomato sauce', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'and 1/4 can water', 'notes': 'same can as tomato sauce'}, {'amount': '1/2', 'unit': 'tbsp', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'tbsp', 'name': 'pepper', 'notes': ''}, {'amount': '1', 'unit': 'tbsp', 'name': '', 'notes': ''}]}] | Start by finely dicing one of the onions and frying in the oil until translucent.,Add the ground beef and cook for a few minutes until it turns brown. Season the mixture with the allspice, cinnamon, salt and pepper. Taste and adjust.,Use the other 2 onions and separate their layers. To separate the layers, start by creating 2 shallow cuts to take off the top and bottom of the onion. Then create one deep cut running along the length of the onion from one side, all the way to the centre.,Use this opening to slightly open apart the onion and carefully peel the layers and take them out.,Once all onion layers are ready, stuff them about 3/4 full and fold them closed, and lay them in a deep oven dish as pictured.,Ensure that all onions are tightly packed together to avoid them opening when they cook.,Mix all the tomato broth ingredients together and pour into the oven dish.,Bake in the oven at 450F for about 1 hour covered, then bake for a further 10 minutes uncovered. Ensure onions are soft when ready. | {} | iraqi |
Simit (Turkish Sesame Bread Rings) | Serves – 8 | 25mins | 16mins | 45mins | None None | Bread | [{'section_title': '', 'ingredients': [{'amount': '1/4', 'unit': 'teaspoon', 'name': 'sugar', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'active dry yeast', 'notes': ''}, {'amount': '1 3/4', 'unit': 'cups', 'name': 'lukewarm water,', 'notes': 'divided'}, {'amount': '4', 'unit': 'cups', 'name': '(510 g) all purpose flour', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'sea salt', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'grape molasses,', 'notes': 'date, fig or carob molasses can also be used'}, {'amount': '4', 'unit': 'tablespoons', 'name': 'water,', 'notes': 'combined with the grape molasses'}, {'amount': '2', 'unit': 'cups', 'name': '(5 ounces) golden sesame seeds', 'notes': ''}]}] | Into a medium bowl, combine 1/4 teaspoon sugar and 1 1/2 cups lukewarm water (between 90-110°F). Add the yeast, mix with a small spoon and set aside for 5 to 8 minutes, until the yeast becomes foamy.,Into a large bowl, add the flour and salt. Stir to combine then make a well in the center. Add the yeast mixture and stir to form a coarse dough.,Turn out onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and elastic. Roll the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a kitchen towel and set aside in a warm, draft-free place for 45 minutes to 1 hour, or until doubled in size. A sunny spot on your countertop is perfect.,Preheat the oven to 400°F and line 2 large size baking sheets with parchment paper. Combine the grape molasses, with the remaining 1/4 water in a large bowl, and whisk together. Pour the sesame seeds onto a large plate. Set it next to the bowl of molasses water.,Dump the dough onto a lightly floured work surface and stick your fist in the center of it to deflate or knock back the dough. Shape it into a ball and divide into 8 even sized pieces.,Fold each rope in half so two ends align and use your hands to twist it into a two stranded “rope.†Join the ends together to make a circle, and press them firmly together to seal the circle. Gently shape the area where you pressed the ends together to make it rounded and not flat. Repeat with the remaining dough. In the end you should have 8 twisted rope circles.,Dip each ring, first into the molasses mixture, submerging it completely. If you don’t have enough liquid to submerge it, flip it over so both sides are coated. Remove it from the molasses mixture, gently shaking off any excess. Set the bread ring in the sesame seeds, turn gently to coat both sides. Transfer to the prepared tray and set aside at room temperature for about 15 minutes, to puff slightly. Repeat with the remaining ropes.,Place the baking sheet in the pre-heated oven for 20 minutes or until deep golden brown and cooked through. Transfer to a wire rack to cool. | [{'label': 'Calories:', 'value': '505.6', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '72.6', 'unit': 'g'}, {'label': 'Protein:', 'value': '13.3', 'unit': 'g'}, {'label': 'Fat:', 'value': '19.3', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2.7', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '8.4', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '7.1', 'unit': 'g'}, {'label': 'Sodium:', 'value': '597.8', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '554.8', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '6.2', 'unit': 'g'}, {'label': 'Sugar:', 'value': '16.1', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '4.6', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '0.001', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '420.5', 'unit': 'mg'}, {'label': 'Iron:', 'value': '9.4', 'unit': 'mg'}] | turkish |
Pastilla Recipe (Skillet Chicken Pie) | Serves – 8 | 30mins | 20mins | null | None None | Entree | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'pounds', 'name': 'boneless skinless chicken thighs', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher salt and black pepper', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large yellow onion,', 'notes': 'halved, and thinly sliced'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '6', 'unit': '', 'name': 'medjool dates,', 'notes': 'pitted, and chopped'}, {'amount': '1/3', 'unit': 'cup', 'name': 'sliced almonds,', 'notes': 'toasted'}, {'amount': '½', 'unit': 'cup', 'name': 'chopped parsley', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'eggs,', 'notes': 'beaten'}, {'amount': '10', 'unit': '', 'name': 'sheets phyllo dough', 'notes': ''}]}, {'section_title': 'Spice mixture:', 'ingredients': [{'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': ''}, {'amount': '½', 'unit': 'teaspoon', 'name': 'ground ginger', 'notes': ''}, {'amount': '½', 'unit': 'teaspoon', 'name': 'red pepper flakes', 'notes': ''}, {'amount': '¼', 'unit': 'teaspoon', 'name': 'turmeric', 'notes': ''}]}] | null | [{'label': 'Calories:', 'value': '381.9', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '35.7', 'unit': 'g'}, {'label': 'Protein:', 'value': '28.1', 'unit': 'g'}, {'label': 'Fat:', 'value': '14.2', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2.9', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '2.6', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '7.3', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.1', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '169.1', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '373.2', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '540.7', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '3.2', 'unit': 'g'}, {'label': 'Sugar:', 'value': '12.9', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '505.8', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '6.3', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '67.7', 'unit': 'mg'}, {'label': 'Iron:', 'value': '3.2', 'unit': 'mg'}] | moroccan |
How to Cook Couscous | Serves – 4 | 5mins | 10mins | null | None None | Side | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'low-sodium broth or water', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher Salt', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': '', 'notes': 'I used this couscous'}, {'amount': '', 'unit': '', 'name': 'To Flavor', 'notes': 'optional'}, {'amount': '', 'unit': 'Pinch', 'name': 'of', 'notes': 'or spice of your choice'}, {'amount': '1 to 2', 'unit': '', 'name': 'garlic clove', 'notes': 'minced and sauteed in extra virgin olive oil'}, {'amount': '2', 'unit': '', 'name': 'green onions', 'notes': 'chopped'}, {'amount': '', 'unit': '', 'name': 'Fresh herbs to your liking', 'notes': 'I used parsley and dill'}]}] | Now, toast the couscous. In a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. Add the couscous and toss around with a wooden spoon until golden brown. This is an optional step but can really adds a great nutty flavor.,Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.,Uncover and fluff with a fork.,You can serve couscous plain, or mix in spices and herbs to give it more flavor. If you like, add in a pinch of cumin, sautéed garlic, chopped green onions, and fresh herbs or your choice. Enjoy! | [{'label': 'Calories:', 'value': '202', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '34.2', 'unit': 'g'}, {'label': 'Protein:', 'value': '7.1', 'unit': 'g'}, {'label': 'Fat:', 'value': '1.1', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.1', 'unit': 'g'}, {'label': 'Sodium:', 'value': '1.1', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '16.6', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '5.3', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '59.8', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '1.4', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '25', 'unit': 'mg'}, {'label': 'Iron:', 'value': '2', 'unit': 'mg'}] | moroccan |
Juice of 1 lemon | 8 Cups | 10 mins | 50 mins | 10 minutes mins 50 minutes mins 1 hour hr | null | Stovetop | [{'section_title': '', 'ingredients': [{'amount': '350', 'unit': 'g', 'name': 'Veal or beef cubes', 'notes': 'skip if vegetarian'}, {'amount': '3', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}, {'amount': '2', 'unit': 'large', 'name': 'onions', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'ground ginger', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'ground turmeric', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ground black pepper', 'notes': 'more per preference'}, {'amount': '2', 'unit': 'teaspoons', 'name': 'salt', 'notes': 'more per preference'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'ground cinnamon', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'cayenne pepper', 'notes': 'optional for heat'}, {'amount': '1/2', 'unit': 'cup', 'name': 'brown lentils', 'notes': ''}, {'amount': '800', 'unit': 'ml', 'name': 'chicken broth', 'notes': '(can be half water)'}, {'amount': '540', 'unit': 'ml', 'name': 'chickpeas (1 can)', 'notes': ''}, {'amount': '1/3', 'unit': 'cup', 'name': 'vermicelli pasta, short noodles', 'notes': 'substitute with rice if unavailable'}, {'amount': '2', 'unit': '', 'name': 'tomatoes', 'notes': ''}, {'amount': '1', 'unit': 'stalk', 'name': 'celery', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'parsley or cilantro', 'notes': 'packed, more for garnish'}, {'amount': '', 'unit': '', 'name': 'Juice of 1 lemon', 'notes': 'more per preference'}]}] | Start by finely dicing the onions, and prepare the veal (or beef) by cutting it into small cubes (maximum 1/4 inch in size),In a soup pot, heat the olive oil. Then, sear the veal on medium high heat until its nicely browned. If it starts to steam and release water (due to overcrowding), simply allow the water to cook off until the meat starts to brown,Next, add the finely diced onions to the pot and continue to cook the onions with the veal, until the onions are translucent and lightly golden. This will take 5-7 minutes,Next, add the spices and cook for 2 minutes. Then, add the tomato paste and allow it to cook and caramelize for 2 minutes.,Add the chicken stock to the pot, along with the washed and drained brown lentils. Cover the pot and allow it to cook for 15 minutes.,While the soup is cooking, prepare the salsa mixture by blending together the tomatoes, celery, and parsley or cilantro (whichever one you are using) in a blender. See notes if you dislike tomato peel.,After 15 minutes, pour the tomato salsa back into the soup pot, and add the washed and drained chickpeas. Cover and allow to cook for another 10 minutes.,lastly, taste the soup and adjust the seasoning if required. Then, add the vermicelli noodles and cook the soup a further 10 minutes until the noodles soften and plump up.,Serve the soup hot, with more parsley/cilantro for garnish and lemon slices for a final squeeze of lemon. Enjoy! | {'Serving': '1 g', 'Calories': '313 kcal', 'Carbohydrates': '27 g', 'Protein': '17 g', 'Fat': '16 g', 'Saturated Fat': '4 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '8 g', 'Trans Fat': '1 g', 'Cholesterol': '33 mg', 'Sodium': '1026 mg', 'Potassium': '625 mg', 'Fiber': '9 g', 'Sugar': '6 g', 'Vitamin A': '993 IU', 'Vitamin C': '19 mg', 'Calcium': '70 mg', 'Iron': '4 mg'} | moroccan |
chicken or vegetable broth | 6 -8 | 10 mins | 30 mins | 10 minutes mins 30 minutes mins | null | Side Dishes | [{'section_title': '', 'ingredients': [{'amount': '3.5', 'unit': 'cups', 'name': 'basmati rice', 'notes': ''}, {'amount': '800', 'unit': 'g', 'name': 'cooked', 'notes': 'frozen & peeled fava beans OR 800g cooked lima beans'}, {'amount': '1', 'unit': '', 'name': 'large onion', 'notes': ''}, {'amount': '3', 'unit': 'cups', 'name': 'fresh dill, finely chopped', 'notes': 'approximately 1 very big bunch'}, {'amount': '5', 'unit': 'tablespoons', 'name': 'olive oil + 2 tablespoons', 'notes': 'for rice'}, {'amount': '4', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'pepper', 'notes': ''}, {'amount': '4', 'unit': 'cups', 'name': 'chicken or vegetable broth', 'notes': 'or replace with water'}]}] | Start by washing the rice well until the water runs clear, then soak it for 10 minutes while you prepare the other ingredients,Finely dice the onion and cook it in a non-stick pot on medium heat with the 5 tablespoons of olive oil. Cook until softened for about 5-7 minutes,Wash and finely chop the dill, ensuring to remove any really large and long stems,Once onions have softened, add the frozen and peeled fava beans and allow them to thaw for 5 minutes. Or, add the cooked lima beans if you’re using that instead,Add the dill, salt, and 2 cups of the chicken broth. Cover and cook for a further 5 minutes,Drain the rice and add it to the pot along with the rest of the broth. The liquid level should be approximately even with the surface of the rice (not much more). Turn the heat to high and allow it to come to a boil for a few minutes,Cover the pot (with a well-sealed lid), turn the heat to low, and cook for 20 minutes undisturbed,After 20 mins, fluff the rice with a fork and check on it. If it is still slightly under, you can add a small splash of water (1/4 cup), cover it and allow it to cook for a further 10 minutes. If it is perfectly soft, turn the heat off and allow it to stand for 10 minutes,Serve with Jajik and enjoy! | {} | iraqi |
Cucumber Tomato Tahini Salad | Serves – 6 | 15mins | null | null | 15 mins | Appetizer, Dip, Side | [{'section_title': 'For the dressing', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'Lime Tahini Sauce recipe,', 'notes': 'Use'}]}, {'section_title': 'For the salad', 'ingredients': [{'amount': '1/2', 'unit': '', 'name': 'large English cucumber', 'notes': '(seeded and diced into small cubes)'}, {'amount': '1 to 2', 'unit': '', 'name': 'tomatoes', 'notes': '(vine-ripe, diced into small cubes)'}, {'amount': '1', 'unit': '', 'name': 'small jalapeno pepper', 'notes': '(chopped, remove the seeds for less spicy)'}, {'amount': '1/2', 'unit': 'tsp', 'name': '', 'notes': '(optional)'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': '(to taste)'}, {'amount': '', 'unit': '', 'name': 'lime juice', 'notes': '(if needed)'}]}] | , make my,, in a medium mixing bowl, combine the tahini sauce with the diced cucumbers, tomatoes, and jalapeno. Add the Aleppo-style pepper, if using. Mix well. Taste and add salt to your liking. And if needed, add more lime juice. | [{'label': 'Calories:', 'value': '135', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '1.2', 'unit': 'g'}, {'label': 'Protein:', 'value': '5.6', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2.2', 'unit': 'g'}, {'label': 'Sodium:', 'value': '14.8', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '226.3', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '1.8', 'unit': 'g'}, {'label': 'Sugar:', 'value': '1', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '266.5', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '4.8', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '48.9', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.5', 'unit': 'mg'}] | turkish |
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