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Pistachio for garnish | 5 | 5 mins | 10 mins | 5 minutes mins 10 minutes mins 15 minutes mins | null | Desserts & Sweets | [{'section_title': '', 'ingredients': [{'amount': '4', 'unit': 'cups', 'name': 'or 1 L whole milk', 'notes': ''}, {'amount': '7', 'unit': 'tablespoons', 'name': 'corn starch OR 12 tablespoons rice flour', 'notes': ''}, {'amount': '3/4 – 1', 'unit': 'cups', 'name': 'sugar', 'notes': 'based on preference'}, {'amount': '1', 'unit': 'cup', 'name': 'whipping cream', 'notes': 'optional. If you don’t want to add it, replace with 1 cup milk'}, {'amount': '1.5', 'unit': 'teaspoons', 'name': 'ground cardamom OR 1 tablespoon orange blossom water OR 1 tablespoon rose water', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Pistachio for garnish', 'notes': 'or any other nuts, shredded coconut, raisins'}]}] | In a pot, mix the whole milk, cream, sugar, and corn starch/rice flour and whisk well until dissolved,Place pot on medium heat and whisk continuously for about 10 minutes until it starts to thicken,Lower the heat to low and continue whisking for a few more minutes until thickened to a pudding consistency. Ensure you lower the heat and continue whisking so the milk does not catch the bottom of the pot and burn,Remove from heat and add your flavouring of choice (cardamom, orange blossom water or rose water),Place in small dessert cups and refrigerate for 2-3 hours,When ready to serve, garnish with nuts, coconut and/or raisins and enjoy | {} | iraqi |
salt | 4 servings | 10 mins | null | 10 minutes mins 1 day d 1 day d 10 minutes mins | 1 d | Dips & Sauces | [{'section_title': '', 'ingredients': [{'amount': '750', 'unit': 'grams', 'name': 'Natural Yogurt', 'notes': '6% to 11% fat'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}]}] | In a medium sized bowl, mix together the yogurt and the salt,In a separate bowl, place a strainer so that it is elevated and not touching the bottom of the bowl,Lay your cheesecloth in the strainer,Add in the yogurt/salt mixture into the cheesecloth and tie it up,You can also rest a wooden spoon at the top of the bowl and tie the cheesecloth to the spoon with a trivet underneath to ensure it does not touch the bottom of the bowl,If you do not have a cheesecloth, layer paper towels in the strainer instead,Allow it to strain for 24 hours in the fridge, or up to 48 hours for an even thicker consistency,Spread onto a plate and top with olive oil and your preferred seasoning (such as Za'atar, or garlic and chilli flakes). Serve with pita bread. | {'Serving': '1 g', 'Calories': '114 kcal', 'Carbohydrates': '9 g', 'Protein': '7 g', 'Fat': '6 g', 'Saturated Fat': '4 g', 'Polyunsaturated Fat': '0.2 g', 'Monounsaturated Fat': '2 g', 'Cholesterol': '24 mg', 'Sodium': '668 mg', 'Potassium': '291 mg', 'Sugar': '9 g', 'Vitamin A': '186 IU', 'Vitamin C': '1 mg', 'Calcium': '227 mg', 'Iron': '0.1 mg'} | egyptian |
whole almonds | 24 Cookies | 10 mins | 20 mins | 10 minutes mins 20 minutes mins 30 minutes mins | null | Desserts & Sweets | [{'section_title': '', 'ingredients': [{'amount': '1 1/2', 'unit': 'cups', 'name': 'unsalted butter', 'notes': 'at room temperature'}, {'amount': '2/3', 'unit': 'cup', 'name': 'confectioner’s sugar', 'notes': '(powdered sugar)'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'baking powder', 'notes': ''}, {'amount': '2', 'unit': 'tablespoon', 'name': 'ground cardamom', 'notes': ''}, {'amount': '2 1/4', 'unit': 'cup', 'name': 'plus 2 tablespoons all-purpose flour', 'notes': ''}, {'amount': '24', 'unit': '', 'name': 'whole almonds', 'notes': 'peeled or unpeeled'}]}] | Start by preheating the oven to 350F.,Cut up room temperature butter into cubes and add to a medium sized bowl.,Add the powdered sugar to the butter and beat using an electric mixer with a whisk attachment or a stand mixer with a paddle attachment for 1 minute until well combined and the mixture is pale yellow.,Add the baking powder and ground cardamom and mix well using the electric mixture for 20 more seconds until well combined.,Gradually add the flour 1/2 cup at a time and mix with your hands. Incorporate all of the flour well before adding the next 1/2 cup.,Keep mixing with your hands until all the flour is added and you reach a firm but soft dough.,The dough should not be sticking to your hands and should come together and be easy to shape into balls. However don't add too much flour as that will make the shortbread tougher.,Form into medium sized balls (about 1 1/2 tbsp) and place on a lined baking sheet.,Press the balls down slightly to form a disc shape and press an almond in the middle.,Bake for about 20-25 on the middle rack until the bottom is lightly golden.,Allow to cool and enjoy! Store in an airtight container. | {'Serving': '1 g', 'Calories': '109 kcal', 'Carbohydrates': '4 g', 'Protein': '0.4 g', 'Fat': '12 g', 'Saturated Fat': '7 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '3 g', 'Trans Fat': '0.5 g', 'Cholesterol': '31 mg', 'Sodium': '19 mg', 'Potassium': '16 mg', 'Fiber': '0.3 g', 'Sugar': '0.1 g', 'Vitamin A': '355 IU', 'Vitamin C': '0.1 mg', 'Calcium': '18 mg', 'Iron': '0.1 mg'} | iraqi |
Quick Oven Roasted Tomatoes Recipe | Serves – 6 | 10mins | 30mins | null | None None | Side Dish | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'lb', 'name': 'Smaller Tomatoes,', 'notes': 'halved (I used Campari tomatoes)'}, {'amount': '2 to 3', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '', 'unit': '', 'name': 'Kosher salt and black pepper', 'notes': ''}, {'amount': '2', 'unit': 'tsp', 'name': 'fresh thyme,', 'notes': 'stems removed'}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'dry chili pepper flakes,', 'notes': 'I used'}, {'amount': '', 'unit': '', 'name': '', 'notes': 'I used'}, {'amount': '', 'unit': '', 'name': 'Crumbled feta cheese,', 'notes': 'optional'}]}] | Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.,Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.,Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.,Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature. | [{'label': 'Calories:', 'value': '30.4', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '5.6', 'unit': 'g'}, {'label': 'Protein:', 'value': '1.4', 'unit': 'g'}, {'label': 'Fat:', 'value': '0.5', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.1', 'unit': 'g'}, {'label': 'Sodium:', 'value': '201.5', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '358.3', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '1.8', 'unit': 'g'}, {'label': 'Sugar:', 'value': '4', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '1272.1', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '21.5', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '16.9', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.5', 'unit': 'mg'}] | labanese |
cornstarch | 36 pieces | 10 mins | 40 mins | 10 minutes mins 40 minutes mins 8 hours hrs 8 hours hrs 50 minutes mins | 8 hrs | Stovetop | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'granulated sugar', 'notes': '400g'}, {'amount': '2/3', 'unit': 'cup', 'name': 'water', 'notes': '150ml'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'lemon juice', 'notes': ''}, {'amount': '2/3', 'unit': 'cup', 'name': 'cornstarch', 'notes': '100g'}, {'amount': '1', 'unit': 'cup', 'name': 'water', 'notes': '250ml'}, {'amount': '1/8th', 'unit': 'teaspoon', 'name': 'cream of tartar', 'notes': 'or citric acid'}, {'amount': '3', 'unit': 'tablespoons', 'name': 'gelatin powder (if using)', 'notes': '25g'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'rose water', 'notes': 'or other flavouring'}, {'amount': '2-6', 'unit': 'drops', 'name': 'liquid red food colouring', 'notes': 'adjust based on type of food colouring used'}, {'amount': '1 1/2', 'unit': 'cups', 'name': 'chopped unsalted pistachios (or other add-ins, omit if not using)', 'notes': '205g, divided'}]}, {'section_title': '', 'ingredients': [{'amount': '1/4', 'unit': 'cup', 'name': 'powdered sugar', 'notes': '25g'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'cornstarch', 'notes': ''}]}] | Prepare an 8 by 8 inch square pan by lining it with aluminum foil or parchment paper and spray with a neutral oil. Sprinkle evenly with 1/2 cup of the chopped pistachios. Set aside.,In a small saucepan, pour the sugar, 2/3 cup water and lemon juice. Turn on the heat to medium low and allow the sugar to dissolve. When the sugar has dissolved, reduce the heat to low and cook for 20 minutes until the mixture is glossy and has thickened. Low heat will help to evaporate the liquid without burning the sugar.,Meanwhile mix together the cornstarch, 1 cup of water, cream of tartar, and gelatin powder. If you are not using gelatin, leave it out. Whisk to get rid of any lumps and slowly start adding this mixture to the sugar pot while continuously whisking. Wear a kitchen glove at this step to prevent any splatter from getting on you. Continue to whisk occasionally on medium to low heat every 5 minutes for 20 minutes. If you are not using gelatin you will need to cook the mixture for longer, 30 to 35 minutes. Keep whisking consistently to prevent any lumps from forming. The cornstarch will first dissolve, then the mixture will turn almost transparent before turning a light golden brown colour. It will become stretchy, thick and gluey.,At this point you can test the consistency of the candy by dipping a spoonful in cold ice water. The candy should thicken and form a ball.,Turn off the heat and add the rose water and red food colouring. Stir to combine. Add in 1/2 cup of the chopped pistachios and mix well. Pour the mixture in the prepared pan. Working quickly, spread and smooth out the mixture. Sprinkle on the remaining 1/2 cup of the chopped pistachios and quickly and carefully press them into the base to ensure they stick well. Keep uncovered on the counter at room temperature for 8 hours or overnight.,The next day, mix the powdered sugar and the cornstarch together in a small bowl. Sprinkle 1/3 of the mixture evenly over a clean surface. Flip or place the Turkish delight on to it and remove the parchment or foil paper. Dust the top with an additional 1/3 of the powdered sugar mixture. Use an oiled knife to cut the Turkish delight into 36 small squares. Place in a bowl and dust with the remaining 1/3 of the powdered sugar mixture and gently shake to ensure all sides are coated to prevent stickiness.,Store in an airtight container at room temperature with parchment paper between every layer. It will keep up to 1 month. | {'Serving': '1 piece', 'Calories': '88 kcal', 'Carbohydrates': '16 g', 'Protein': '2 g', 'Fat': '2 g', 'Saturated Fat': '0.3 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '1 g', 'Sodium': '2 mg', 'Potassium': '53 mg', 'Fiber': '1 g', 'Sugar': '12 g', 'Vitamin A': '21 IU', 'Vitamin C': '0.3 mg', 'Calcium': '6 mg', 'Iron': '0.2 mg'} | turkish |
Turkish Red Pepper Paste (Biber Salçası) | Serves – 10 | 15mins | 1hr | null | 15 mins | Condiment | [{'section_title': '', 'ingredients': [{'amount': '6', 'unit': '', 'name': 'firm red bell peppers,', 'notes': 'trimmed, seeds removed, and cut into 1 1/2-inch chunks'}, {'amount': '1 1/2', 'unit': 'cups', 'name': 'hot water', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'small red chili peppers,', 'notes': 'trimmed, seeds removed, and finely chopped (use a few more if you like it spicier)'}, {'amount': '2', 'unit': 'teaspoons', 'name': 'kosher salt', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': ''}]}] | Place the red bell peppers and hot water in a large Dutch oven. Set over medium heat and cook, stirring often, for 25 minutes. Gently press and turn as you stir; They will start to break apart and soften and most of the liquid will absorb.,Add the chili peppers and keep on stirring and cooking over a medium-low heat for another 10 minutes. By the end of this time the peppers will be cooked and the moisture evaporated. Turn off the heat and set aside to cool for 5 minutes.,Place the cooked peppers in a food processor and process until the mixture is almost a smooth purée (I like a little texture).,Return the puréed peppers to the pot, season with the salt and cook over a low heat for a further 30–35 minutes, stirring continuously so the purée doesn’t burn, until the juices have evaporated. The purée will shrink by half and turn into a soft paste. Remove from the heat.,Pour the paste into a clean glass jar, and gently push down and shake a little to settle. Top with the extra virgin olive oil and seal with a lid. Allow to cool, then store your prepared paste in your refrigerator for up to 3 weeks. | [{'label': 'Calories:', 'value': '36.3', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '5.5', 'unit': 'g'}, {'label': 'Protein:', 'value': '1', 'unit': 'g'}, {'label': 'Fat:', 'value': '1.7', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.2', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.3', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '1', 'unit': 'g'}, {'label': 'Sodium:', 'value': '471', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '194.2', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '1.7', 'unit': 'g'}, {'label': 'Sugar:', 'value': '3.7', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '2364.1', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '110.8', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '8.3', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.5', 'unit': 'mg'}] | turkish |
flour | 15 pieces | 10 mins | 20 mins | 10 minutes mins 20 minutes mins 30 minutes mins | null | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '1.5', 'unit': 'lb', 'name': 'extra lean ground beef', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'bunch parsley', 'notes': 'approx. 2 cups packed'}, {'amount': '4', 'unit': 'cloves', 'name': 'garlic', 'notes': ''}, {'amount': '1.5', 'unit': 'tsp', 'name': '', 'notes': 'middle eastern spice mix'}, {'amount': '1', 'unit': 'tsp', 'name': 'cumin', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'paprika', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'black pepper', 'notes': ''}, {'amount': '1.5', 'unit': 'tsp', 'name': 'salt', 'notes': ''}, {'amount': '2', 'unit': 'tsp', 'name': 'onion powder', 'notes': ''}, {'amount': '4', 'unit': 'tbsp', 'name': 'olive oil', 'notes': 'plus more for grilling'}, {'amount': '1', 'unit': 'tbsp', 'name': 'flour', 'notes': 'see notes'}]}] | Using a food processor, add the garlic, onions and parsley and process for a few seconds until finely chopped,Add the mixture to the ground beef in a bowl, and add all the seasoning and olive oil. Mix well using your hands, then add the flour (see notes) and continue to mix until you form a dough (if dough does not feel firm, add slightly more flour),Form the Kafta into approximately 3-4 inch long pieces about 1 inch in thickness,Heat up your BBQ or a grill pan on the stove and add a dash of olive oil (I recommend cast iron),Grill each Kafta for 2-3 minutes on each side (test a piece to ensure it is cooked to your liking) for a total of 6-8 minutes (see notes for baking),Serve with a yogurt tahini sauce (see Eggplant Fatteh for sauce recipe) over rice, salad, or in a wrap | {'Calories': '103 kcal', 'Carbohydrates': '2 g', 'Protein': '10 g', 'Fat': '6 g', 'Saturated Fat': '2 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '4 g', 'Trans Fat': '1 g', 'Cholesterol': '28 mg', 'Sodium': '267 mg', 'Potassium': '182 mg', 'Fiber': '1 g', 'Sugar': '1 g', 'Vitamin A': '72 IU', 'Vitamin C': '1 mg', 'Calcium': '11 mg', 'Iron': '1 mg'} | egyptian |
Best Homemade Doner Kebab with Chicken (Tavuk Döner) | Serves – 8 | 20mins | 20mins | 3hrs | 40 mins | Entree | [{'section_title': '', 'ingredients': [{'amount': '3 to 4', 'unit': 'pounds', 'name': 'boneless skinless chicken thighs,', 'notes': '10 to 12 chicken thighs'}, {'amount': '', 'unit': '', 'name': 'Kosher salt and black pepper', 'notes': ''}]}, {'section_title': 'For the marinade:', 'ingredients': [{'amount': '½', 'unit': 'cup', 'name': 'whole milk yogurt', 'notes': ''}, {'amount': '6 to 7', 'unit': 'tablespoons', 'name': 'tomato paste,', 'notes': 'a small 6-ounce can'}, {'amount': '', 'unit': '', 'name': 'Zest and juice of 2 lemons', 'notes': ''}, {'amount': '8', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '2 ½', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoons', 'name': '', 'notes': 'more if you like it spicy (you can also add a dash of cayenne)'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}]}, {'section_title': 'Sauce (choose)', 'ingredients': [{'amount': '', 'unit': '', 'name': 'Tahini sauce,', 'notes': 'use'}, {'amount': '', 'unit': '', 'name': '', 'notes': 'use'}, {'amount': '', 'unit': '', 'name': 'Yogurt sauce,', 'notes': 'use this'}]}, {'section_title': 'To serve in wraps', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'Tomatoes,', 'notes': 'halved and sliced'}, {'amount': '1', 'unit': '', 'name': 'onion,', 'notes': 'halved and sliced'}, {'amount': '1', 'unit': '', 'name': 'English cucumber,', 'notes': 'halved and sliced'}]}, {'section_title': 'To serve on plates or platters', 'ingredients': [{'amount': '', 'unit': '', 'name': 'Rice,', 'notes': 'use this'}, {'amount': '', 'unit': '', 'name': 'Salad,', 'notes': 'try'}]}] | In a large mixing bowl, add the yogurt, tomato paste, lemon zest, lemon juice, garlic, and spices. Mix well to combine.,Pat the chicken dry and season well with kosher salt and black pepper on each side.,Add the chicken to the marinade and toss to make sure each piece is well-coated with the marinade. If you have the time, I highly recommend you cover and refrigerate the chicken for 3 hours or up to overnight. Otherwise, allow the chicken to sit in the marinate at room temperature for 30 minutes or so while you prepare the fixings/sides and heat up the grill (or your oven). (You’ll get better results of you let the chicken marinate longer).,Divide the chicken thighs into two piles. Using a set of 2 to 3 metal skewers at a time, thread the first pile chicken thighs through, and push them snug against each other. (It helps to prop the skewers on the edges of a pan or a bowl. And if your chicken thighs are too large, you can fold them each in half and thread them through). Repeat with another set of 2 to 3 skewers to thread the second pile of chicken on.,Heat the grill to 400 degrees F (for my grill, this would me medium-high heat). Arrange the kebabs on grates and close the grill. Cook for about 10 to 15 minutes on one side until nicely charred, then turn over and cook for another 10 to 15 minutes or until the chicken is cooked through and no longer pink in the middle (a total of 20 to 30 minutes, depending on the size of the chicken thighs).,Heat the oven to 400 degrees F. Using a large pan with edges or walls, arrange the kebabs on top of the pan such that the metal skewers are resting on the edges (or walls of the pan) with some room between the chicken and the bottom of the pan. Put the pan on the middle rack of your heated oven. Roast for about 30 to 35 minutes until the surface is golden brown and charred in some parts. Remove the pan from the oven and carefully turn the skewers over, brush the top of chicken with the pan juices and return the pan to the oven for another 20 minutes (longer if you have larger pieces). You’ll cook the kebabs in the oven for anywhere between 50 minutes to 1 hour or until the chicken is cooked through and no longer pink in the middle.,Remove the chicken off the heat and allow it to rest for 5 to 10 minutes.,Prop the skewers upright on a slight angle. Using a sharp knife (held in your dominant hand), slice the meat thinly from top to bottom or however you’re able to do it safely.,For more traditional doner kebabs, use a loaf of pita bread to wrap some of the chicken in, adding your sauce and sliced vegetables (or one of the salads listed above). Alternatively, you can serve kebab plates by arranging the chicken next to (or over) a bed of Middle Eastern rice with your salad and sauce to the side. | [{'label': 'Calories:', 'value': '241.1', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '7.3', 'unit': 'g'}, {'label': 'Protein:', 'value': '34.6', 'unit': 'g'}, {'label': 'Fat:', 'value': '8.1', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2.4', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1.7', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '2.6', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.1', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '163.6', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '332.1', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '631', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '1.9', 'unit': 'g'}, {'label': 'Sugar:', 'value': '2.9', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '448.8', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '18', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '56.7', 'unit': 'mg'}, {'label': 'Iron:', 'value': '2.4', 'unit': 'mg'}] | turkish |
Preserved Lemons Recipe | Serves – 16 | 20mins | null | null | 20 mins | Condiment | [{'section_title': '', 'ingredients': [{'amount': '8', 'unit': '', 'name': 'large lemons', 'notes': ''}, {'amount': '½', 'unit': 'cup', 'name': 'Kosher salt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'of sugar', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'pepper corns', 'notes': ''}, {'amount': '4 to 5', 'unit': '', 'name': 'dry bay leaves', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Fresh lemon juice of 7 to 8 lemons,', 'notes': '(about 2 1/2 cups of fresh lemon juice)'}]}] | Seal the jar shut and store in the fridge for 3 weeks to 1 month before consuming. | [{'label': 'Calories:', 'value': '31.4', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '9.5', 'unit': 'g'}, {'label': 'Protein:', 'value': '0.8', 'unit': 'g'}, {'label': 'Sodium:', 'value': '3538.3', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '123.4', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '1.9', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '22.1', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '40.4', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '23.8', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.5', 'unit': 'mg'}] | moroccan |
parsley | 4 servings | 20 mins | null | 20 minutes mins 20 minutes mins | null | Salads | [{'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'cup', 'name': 'olive oil', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'lemon juice', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'sumac', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'dried mint', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '4', 'unit': '', 'name': 'persian cucumbers', 'notes': 'finely chopped'}, {'amount': '1', 'unit': '', 'name': 'tomato', 'notes': 'finely chopped'}, {'amount': '1/4', 'unit': '', 'name': 'red onion', 'notes': 'finely diced'}, {'amount': '1', 'unit': '', 'name': 'red or yellow pepper', 'notes': 'finely chopped'}, {'amount': '1/2', 'unit': 'cup', 'name': 'parsley', 'notes': 'finely chopped'}]}] | To make the dressing, combine all ingredients in a mason jar and shake. The dressing will turn a dark brown. Store in the fridge and use as needed. This quantity will make enough for 2-3 salads.,For the salad, finely chop the cucumbers, tomato, bell pepper, onion and parsley.,Place the chopped vegetables in a bowl and drizzle over roughly 1/4 cup of the salad dressing.,Stir to combine. Taste and adjust for salt and more dressing as needed. | {'Calories': '293 kcal', 'Carbohydrates': '13 g', 'Protein': '1 g', 'Fat': '27 g', 'Saturated Fat': '4 g', 'Polyunsaturated Fat': '3 g', 'Monounsaturated Fat': '20 g', 'Sodium': '299 mg', 'Potassium': '303 mg', 'Fiber': '1 g', 'Sugar': '6 g', 'Vitamin A': '1015 IU', 'Vitamin C': '83 mg', 'Calcium': '30 mg', 'Iron': '1 mg'} | iraqi |
Egyptian Hawawshi Recipe | Serves – 12 | 15mins | 15mins | null | None None | Dinner | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'large yellow onion', 'notes': 'quartered'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'green bell pepper', 'notes': 'cored and cut into large chunks'}, {'amount': '1', 'unit': '', 'name': 'jalapeno', 'notes': 'halved and seeded (leave some of the seed if you like heat)'}, {'amount': '½', 'unit': 'ounce', 'name': 'fresh parsley', 'notes': 'stems trimmed (cut most of the stem but leave some for extra flavor)'}, {'amount': '2', 'unit': 'lbs', 'name': 'lean ground beef', 'notes': ''}, {'amount': '3', 'unit': 'tbsp', 'name': 'tomato paste', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '6', 'unit': '', 'name': 'loaves of pita bread', 'notes': 'you need the kind with pockets'}]}, {'section_title': 'For the Hawawshi Seasoning (Spice Mixture)', 'ingredients': [{'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': 'black pepper', 'notes': ''}, {'amount': '½', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '3/4', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '¼', 'unit': 'tsp', 'name': 'cinnamon', 'notes': ''}]}] | Put the onion, garlic, bell pepper, jalapeno, and parsley in the bowl of a food processor fitted with a blade, pulse a few times until finely chopped. Transfer the mixture to a sieve to drain excess liquid (it helps to push with the back of a spoon).,Prepare a large sheet pan brushed with a bit of extra virgin olive oil.,Arrange the pitas in the prepared sheet pan. Brush the pita pocket tops with a bit of extra virgin olive oil.,Bake in the heated oven for 15, then carefully turn the pitas over and cook on the other side another 5 to 10 minutes until the meat is fully cooked and the pita is crispy on both sides. | [{'label': 'Calories:', 'value': '222.6', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '18.5', 'unit': 'g'}, {'label': 'Protein:', 'value': '18.2', 'unit': 'g'}, {'label': 'Fat:', 'value': '8', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '3.1', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.5', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '3.3', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.5', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '49.1', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '233.5', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '370.2', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '1.4', 'unit': 'g'}, {'label': 'Sugar:', 'value': '1.2', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '295.6', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '12.8', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '44.4', 'unit': 'mg'}, {'label': 'Iron:', 'value': '2.5', 'unit': 'mg'}] | egyptian |
Moroccan Meatballs | Serves – 4 | 15mins | 15mins | null | 30 mins | Meat and Poultry | [{'section_title': 'For Morrocan Kefta Meatballs', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'slice white bread,', 'notes': 'toasted'}, {'amount': '', 'unit': '', 'name': 'Water or milk,', 'notes': 'for soaking'}, {'amount': '1 1/4', 'unit': 'lb', 'name': 'lean ground beef or lamb,', 'notes': 'or a mixture of both'}, {'amount': '1', 'unit': '', 'name': 'small red onion,', 'notes': 'grated'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '', 'unit': '', 'name': 'Small handful fresh cilantro leaves and tender stems,', 'notes': 'chopped'}, {'amount': '3', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'ground ginger', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'cayenne,', 'notes': 'more if you enjoy spicy'}, {'amount': '', 'unit': '', 'name': 'Salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Pepper', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}]}, {'section_title': 'For the Carrot Salad', 'ingredients': [{'amount': '4', 'unit': '', 'name': 'carrots,', 'notes': 'peeled'}, {'amount': '3', 'unit': 'tbsp', 'name': 'orange juice (about 1/2 orange)', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Handful fresh mint leaves,', 'notes': 'chopped'}, {'amount': '', 'unit': '', 'name': 'Salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Black pepper', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}]}, {'section_title': 'For Serving (optional)', 'ingredients': [{'amount': '', 'unit': '', 'name': 'Cherry tomatoes,', 'notes': 'halved'}, {'amount': '', 'unit': '', 'name': 'Thinly sliced shallots or red onion', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Handful of parsley sprigs', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Marinated olives', 'notes': 'or'}, {'amount': '', 'unit': '', 'name': ',', 'notes': ', or plain Greek yogurt'}, {'amount': '', 'unit': '', 'name': '', 'notes': ', or'}]}] | Into a large mixing bowl add the bread and water or milk. Let it soak until softened, just about a minute or so, then squeeze the liquid out of the bread, discard the liquid and return the bread to the bowl. Add the meat, grated onion, garlic, cilantro, Ras El Hanout, ground ginger, and cayenne. Sprinkle in a generous pinch of kosher salt and black pepper. Using clean hands, mix until the meat mixture is well combined.,Roll the meat mixture into bite-sized meatballs, about 1 tablespoon each. Arrange on a tray and cover. If you have the time, refrigerate for 30 minutes. (This prevents the meatballs from falling apart when they’re cooked.),While the meatballs are chilling, use a vegetable peeler to shave the carrots into ribbons (or you can slice them into very thin sticks.) Place in a medium mixing bowl along with the orange juice, mint leaves, and a good glug of olive oil. Season with a pinch of salt and pepper and toss to combine. Set in the fridge for now. Get any other sides for serving ready to go, like,Heat a large cast iron or frying skillet over medium heat. Drizzle the meatballs with extra virgin olive oil. When the pan is hot, cook the meatballs, turning occasionally, until they’re cooked through and charred, about 7 minutes. Work in batches if needed to avoid overcrowding the pan.,Arrange the meatballs on a large platter. Spread the carrot salad along the side of the platter, along with any other fixings of your choice. Roll up your sleeves, dig in, and let your family, guests, friends, and neighbors serve themselves! | [{'label': 'Calories:', 'value': '260.7', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '14.7', 'unit': 'g'}, {'label': 'Protein:', 'value': '32.2', 'unit': 'g'}, {'label': 'Fat:', 'value': '7.6', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '3.3', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.6', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '3.1', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.5', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '87.9', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '167.5', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '791.9', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '3.1', 'unit': 'g'}, {'label': 'Sugar:', 'value': '5.6', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '10346.5', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '12.7', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '81.1', 'unit': 'mg'}, {'label': 'Iron:', 'value': '4.5', 'unit': 'mg'}] | moroccan |
parsley | 6 servings | 15 mins | 45 mins | 15 minutes mins 45 minutes mins 1 hour hr | null | Vegetarian | [{'section_title': 'For the peppers:', 'ingredients': [{'amount': '10', 'unit': '', 'name': 'bell peppers', 'notes': 'medium to large in size, multi-coloured'}]}, {'section_title': 'For the stuffing:', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'white rice', 'notes': 'medium grain (calrose) or basmati will work'}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': 'finely chopped'}, {'amount': '1', 'unit': '', 'name': 'medium pepper', 'notes': 'finely chopped'}, {'amount': '4', 'unit': 'cloves', 'name': 'garlic', 'notes': 'finely chopped'}, {'amount': '3', 'unit': 'tablespoons', 'name': 'tomato sauce', 'notes': '(passata)'}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': 'see notes for substitute'}, {'amount': '2', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': 'or replace with allspice'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ground cinnamon', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ground black pepper', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}]}, {'section_title': 'For the sauce:', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'tomato sauce', 'notes': '(passata)'}, {'amount': '3', 'unit': 'cups', 'name': 'boiling water', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'stock cube', 'notes': 'vegetable or chicken'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': 'or substitute 2 tablespoons lemon juice'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}]}, {'section_title': 'For the garnish:', 'ingredients': [{'amount': '1/2', 'unit': 'cup', 'name': 'parsley', 'notes': 'finely chopped'}]}] | Start by preheating the oven to 450F.,Finely dice the onion, garlic and pepper for the stuffing. Mix all the stuffing ingredients together until well combined.,Wash and dry your peppers, then hollow them by creating a round cut around the stem and removing it. Remove the seeds and any extra membrane from the inside, using your fingers. You can also run the pepper under tap water to wash out any stray seeds.,Stuff each pepper with the stuffing most of the way through, leaving a few centimeters at the top. The rice will expand as it cooks and slightly bulge out of the peppers. Place the stuffed peppers in a 9×13 inch oven safe dish, or in a large dutch oven with a lid.,Mix all the sauce ingredients together and ensure the stock cube is dissolved by using hot water from the kettle. Pour the sauce into each pepper until its full, then pour the rest of the sauce on the base of the dish.,Cover the baking dish with foil tightly (or use a lid if using a dutch oven) and bake for 35 minutes. Then, uncover and baste each pepper with the cooking liquids. Cover and continue to cook for another 10 minutes. Check the rice for doneness (it should be very soft). Uncover and bake for 5 additional minutes to get a bit of charring on the peppers and thicken the sauce.,Serve with a side salad, or a dollop of yogurt and enjoy! | {'Serving': '1 g', 'Calories': '430 kcal', 'Carbohydrates': '72 g', 'Protein': '8 g', 'Fat': '13 g', 'Saturated Fat': '2 g', 'Polyunsaturated Fat': '2 g', 'Monounsaturated Fat': '9 g', 'Cholesterol': '0.03 mg', 'Sodium': '1379 mg', 'Potassium': '743 mg', 'Fiber': '7 g', 'Sugar': '15 g', 'Vitamin A': '7014 IU', 'Vitamin C': '282 mg', 'Calcium': '59 mg', 'Iron': '2 mg'} | iraqi |
pepper | null | 20 mins | 10 mins | 20 minutes mins 10 minutes mins | null | Vegetarian | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'head cauliflower', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'eggs', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Vegetable oil for frying', 'notes': '(about 1/2 cup)'}, {'amount': '1', 'unit': 'tsp', 'name': 'curry powder', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'paprika', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'tsp', 'name': 'pepper', 'notes': ''}]}] | Start by separating the cauliflower into florets and steam on the stove top or in a microwave until fork tender (don't over cook - only about 5-7 minutes).,Sprinkle some salt (other than stated amount for the eggs) over the cauliflower.,Whisk the eggs with the spices very well.,Heat up oil in a non stick pan. Dip each floret into the egg mixture and then fry, turning to cook all sides, for 2-3 minutes. Make sure you don't overcrowd your pan.,Serve in pita bread sandwiches with fresh tomatoes, parsley and sliced red onions. | {} | iraqi |
powdered sugar or icing sugar | 12 Servings | 15 mins | 30 mins | 15 minutes mins 30 minutes mins 1 hour hr 1 hour hr 45 minutes mins | 1 hr | Desserts & Sweets | [{'section_title': '', 'ingredients': [{'amount': '4', 'unit': 'large', 'name': 'eggs', 'notes': 'yolk and whites separated'}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'lemon juice', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'sugar', 'notes': '200 g'}, {'amount': '2', 'unit': 'teaspoons', 'name': 'vanilla', 'notes': ''}, {'amount': '3/4', 'unit': 'cup', 'name': 'whole milk', 'notes': '190 ml'}, {'amount': '1 1/2', 'unit': 'cups', 'name': 'flour', 'notes': '187 g'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'baking powder', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'sugar', 'notes': '200 g'}, {'amount': '1/3', 'unit': 'cup', 'name': 'butter', 'notes': '80 g'}, {'amount': '120', 'unit': 'ml', 'name': 'whipping/heavy cream', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'cup', 'name': 'whole milk', 'notes': '118 ml'}, {'amount': '300', 'unit': 'ml', 'name': 'sweetened condensed milk', 'notes': '1 can'}, {'amount': '354', 'unit': 'ml', 'name': 'evaporated milk', 'notes': '1 can'}]}, {'section_title': '', 'ingredients': [{'amount': '400', 'unit': 'ml', 'name': 'whipping/heavy cream', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'powdered sugar or icing sugar', 'notes': ''}]}] | Start by preheating the oven to 330F. Line an 11 by 7 inch baking pan with parchment paper or grease with butter.,Using an electric hand whisk or stand mixer, beat the egg whites in a clean large bowl for 2 minutes until fluffy and doubled in size. Add in the lemon juice and beat for an additional 2 minutes until soft peaks are formed.,In a separate medium bowl, beat the egg yolks with the vanilla and the sugar until pale yellow. Add the milk and mix to combine.,Sift the flour and the baking powder into the egg yolk mixture and fold with a spatula until no more flour clumps can be seen, being careful not to over mix as this build up the gluten in the flour and creates a tough cake.,Add 1/4 of the egg whites to the egg yolk mixture and mix to combine. Add the egg yolk mixture to the rest of the egg whites and fold with a spatula until the batter is fully combined and no white streaks can be seen.,Pour the cake batter into the prepared baking pan and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.,In a small saucepan, add the sugar and melt over medium to medium high heat for a maximum of 5 minutes. As the sugar starts to melt, take a spatula or wooden spoon and push the sugar from the middle to the outer edges, bringing the melted outer edges in. This helps to allow the sugar to melt evenly. The sugar will melt and turn golden.,Take the pan off the heat and add the butter, whisking continuously to combine. Bring the pan back on the heat and add the whipping cream. Be careful as the mixture may splatter. It will look like the caramel is seizing and separating but continue mixing and it will come back together. Boil for 1 minute then set aside in a glass jar to cool to room temperature.,In a medium bowl or measuring cup, mix together the milk, condensed milk and evaporated milk.,After the cake has cooled for 5 minutes, poke the cake with a fork all over the surface to create tiny holes for the soaking mixture to soak into.,Pour over the milk mixture. It may seem like a lot but it will continue to soak into the cake as it rests. Cover the cake with plastic wrap and chill in the fridge for a minimum of 1 hour or until serving.,Before serving the cake, whip the whipping cream with the sugar in a large bowl to form soft peaks. Spread the whipped cream over the cake and level with a spatula to form a flat surface.,Slowly and carefully drizzle the cooled caramel sauce over the cream layer and spread or swirl with a toothpick. Serve immediately. | {'Serving': '1 g', 'Calories': '525 kcal', 'Carbohydrates': '69 g', 'Protein': '11 g', 'Fat': '24 g', 'Saturated Fat': '14 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '6 g', 'Trans Fat': '0.01 g', 'Cholesterol': '135 mg', 'Sodium': '163 mg', 'Potassium': '345 mg', 'Fiber': '0.4 g', 'Sugar': '57 g', 'Vitamin A': '944 IU', 'Vitamin C': '2 mg', 'Calcium': '273 mg', 'Iron': '1 mg'} | turkish |
Pan size: 18 inch by 13 inch | 90 | 30 mins | 45 mins | 30 minutes mins 45 minutes mins 1 hour hr 15 minutes mins | null | Desserts & Sweets | [{'section_title': '', 'ingredients': [{'amount': '20-22', 'unit': '', 'name': 'sheets of filo pastry', 'notes': 'two 500g packages with 10-11 sheets each'}, {'amount': '1/2', 'unit': 'cup', 'name': 'butter', 'notes': 'or substitute ghee'}, {'amount': '1/2', 'unit': 'cup', 'name': 'olive oil', 'notes': 'or substitute vegetable oil'}, {'amount': '1', 'unit': 'kg', 'name': 'walnuts', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': 'ground green cardamom', 'notes': ''}, {'amount': '2.5', 'unit': 'cups', 'name': 'sugar', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'and quarter cups water', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Pan size: 18 inch by 13 inch', 'notes': ''}]}] | Preheat the oven to 350F,Start by making the simple syrup by putting the sugar and the water in a pot and bringing to a boil. Once it boils, lower to a simmer for 7 minutes. Allow to cool,To prepare the filling, grind the walnuts in a food processor until you achieve a coarse consistency (as pictured). Each walnut should break up to about a fifth of its size,Mix the walnuts with the ground cardamom and also add 3/4 cups simple syrup (leave the rest for later). Mix until it looks well combined and wet,Melt the butter and mix it with the vegetable oil,Unwrap the first filo pastry box (it dries out so work fast). Measure the dimensions against your pan (I used a 13 inch by 18 inch pan) and snip any excess using scissors. The filo sheets should sit inside the pan up to the edges,Start the layering process by brushing the bottom of the pan generously with the butter/oil. Then layer 3 sheets of filo on top, ensuring you press down and remove air bubbles as best as you can every time you add a sheet,Brush the third layer of filo generously with the butter/oil, then continue layering, brushing every third layer. If you are using 10 or 11 sheets, also brush the top most layer with butter/oil (even if it is not the third sheet). If you have more sheets, feel free to use up to 15 layers,Spoon the walnut mixture onto the filo pastry covering it all evenly and pack it down using the back of a spoon or your hand,Unwrap the second box of filo pastry and measure it the same way. Then start layering the filo sheets and brush every third sheet generously with butter/oil, making sure you remove air bubbles. Continue until you reach the top, and also brush the top generously with butter/oil,Using a sharp knife, make straight cuts parallel to the long edge of the pan, roughly 1 inch in size. Hold down the pastry gently as you cut, and use a rocking motion so the pastry does not drag out of place. You should be able to fit 8-10 rows if using the same size pan. You can also cut them bigger for an easier option,Then make diagonal cuts running from one corner of the pan all the way to the opposite corner to create diamond shapes (refer to video). Go over all the cuts twice to ensure you cut all the layers,Bake for 45-50 minutes until the Baklawa is a light golden colour,Take it out of the oven and pour the remaining cooled simple syrup on top. You may hear a splashing sound and that’s okay!,Optional: garnish with crushed pistachios and rose petals,Allow the Baklawa to cool completely before serving. Also read the storing instructions above | {} | iraqi |
chilli powder | 8 people | 30 mins | 1 hr | 30 minutes mins 1 hour hr 30 minutes mins 2 hours hrs 4 hours hrs | 2 hrs | Stovetop | [{'section_title': '', 'ingredients': [{'amount': '4', 'unit': 'large', 'name': 'onions', 'notes': 'yellow'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'flour', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'cornstarch', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'vegetable oil', 'notes': 'for frying'}]}, {'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'onion', 'notes': 'finely diced'}, {'amount': '1/2', 'unit': 'cup', 'name': 'onion oil', 'notes': ''}, {'amount': '2', 'unit': 'cloves', 'name': 'garlic', 'notes': 'minced'}, {'amount': '1.5', 'unit': 'teaspoons', 'name': 'kosher salt', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'brown lentils', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'water', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'Calrose rice', 'notes': 'or any medium grain rice'}, {'amount': '3', 'unit': 'cups', 'name': 'chicken broth', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '200', 'unit': 'grams', 'name': 'elbow or ditalini pasta', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'water', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'can', 'name': 'chickpeas', 'notes': '540 ml'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'onion oil', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cumin', 'notes': ''}, {'amount': '1/8', 'unit': 'teaspoon', 'name': 'kosher salt', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '3', 'unit': 'cloves', 'name': 'garlic', 'notes': 'minced'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'onion oil', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'white vinegar', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'coriander', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cumin', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'chilli flakes', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '7', 'unit': 'cloves', 'name': 'garlic', 'notes': 'minced'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'onion oil', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'white vinegar', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'coriander', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cumin', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'chilli flakes', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '2.5', 'unit': 'cups', 'name': 'tomato passata/puree', 'notes': '600 ml'}]}, {'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'cup', 'name': 'tomato sauce', 'notes': 'as made above'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'chilli powder', 'notes': 'to taste'}]}] | Peel and slice onions into half moon slices.,In a large bowl combine the sliced onions with the flour and cornstarch and lightly coat them.,Heat enough oil in a large sauté pan, enough to cover the onions, over medium-high heat.,Add in the onions so that they are immersed in the oil and not overcrowded. If needed, fry the onions in two batches or two sauté pans.,Once the onions at the edges start to turn golden, gently bring the outer ones to the centre and continue frying until they all turn golden brown. Be careful not to burn them!,With a slotted spoon remove the onions from the oil to a paper towel lined tray to absorb the excess oil and set aside.,Strain the remaining oil through a sieve and set aside to use in the rest of the recipe.,Wash the lentils and the rice in separate bowls and set aside.,In a large pot over medium heat, add the onion oil along with the chopped onions and garlic.,Cook for a few minutes until softened and fragrant.,Drain and add in the soaked lentils along with the 2 cups of water.,Cover and bring to a boil.,Reduce heat and continue to cook until the lentils have softened and the water has disappeared, about 10-15 minutes.,Once cooked, add in the rice along with the chicken broth and salt.,Raise heat to high, once it comes to a boil, cover, reduce heat and cook for 10-15 minutes until rice is fluffy and cooked through.,Add a tablespoon of onion oil and gently mix through.,In a medium sized pot filled with water bring it to a boil over high heat.,Add the pasta and the salt, give it a stir.,Once cooked according to package directions, drain and set aside.,Drain and rinse the chickpeas.,Combine the chickpeas with the salt, cumin and onion oil. Set aside.,In a small saucepan on medium heat, add the onion oil and garlic.,While stirring, cook the garlic until it just starts to turn lightly golden.,Add vinegar, reduce heat and then add in the coriander, cumin, salt and chilli flakes.,Stir together and then transfer to a bowl and set aside.,In a medium saucepan on medium heat, add the onion oil and garlic.,While stirring, cook the garlic until it just starts to turn lightly golden.,Add vinegar, coriander, cumin, salt, chilli flakes and black pepper.,Add in the tomato passata/puree and mix until well combined.,Bring the sauce to a boil, stir, then reduce to a simmer.,Simmer and reduce until thickened. Set aside.,Skim off 1/2 cup of the tomato sauce and transfer to a bowl.,Add the chilli powder to your taste and stir. | {'Serving': '1 g', 'Calories': '639 kcal', 'Carbohydrates': '93 g', 'Protein': '17 g', 'Fat': '23 g', 'Saturated Fat': '2 g', 'Polyunsaturated Fat': '6 g', 'Monounsaturated Fat': '14 g', 'Trans Fat': '0.1 g', 'Cholesterol': '2 mg', 'Sodium': '1787 mg', 'Potassium': '940 mg', 'Fiber': '13 g', 'Sugar': '10 g', 'Vitamin A': '615 IU', 'Vitamin C': '19 mg', 'Calcium': '99 mg', 'Iron': '5 mg'} | egyptian |
Hummus with Shallots and Shishito Peppers (Best Hummus Toppings!) | Serves – 8 | 2mins | 8mins | null | None None | Appetizer, Dip, Side Dish | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'homemade hummus recipe,', 'notes': 'use'}, {'amount': '6', 'unit': 'ounces', 'name': 'shishito peppers,', 'notes': 'whole'}, {'amount': '4', 'unit': '', 'name': 'large shallots,', 'notes': '(about 8 ounces), thinly sliced'}, {'amount': '2', 'unit': 'cloves', 'name': 'garlic,', 'notes': 'minced'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}]}] | null | [{'label': 'Calories:', 'value': '110.6', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '10.6', 'unit': 'g'}, {'label': 'Protein:', 'value': '4.9', 'unit': 'g'}, {'label': 'Fat:', 'value': '5.5', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.8', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '2.1', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '2.3', 'unit': 'g'}, {'label': 'Sodium:', 'value': '220.6', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '178.9', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '3.9', 'unit': 'g'}, {'label': 'Sugar:', 'value': '1', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '91.7', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '1.2', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '28.4', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.6', 'unit': 'mg'}] | labanese |
water | 30 pieces | 1 hr | 15 mins | 1 hour hr 20 minutes mins 15 minutes mins 1 hour hr 35 minutes mins | null | Appetizers & Snacks | [{'section_title': '', 'ingredients': [{'amount': '450', 'unit': 'g', 'name': 'ground beef', 'notes': 'regular or lean'}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': 'approx. 1 cup diced'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': 'or sub seven spice'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'vegetable oil', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'finely chopped parsley', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '3', 'unit': '', 'name': 'medium potatoes', 'notes': 'approx. 550g'}, {'amount': '1.5', 'unit': 'cups', 'name': 'frozen green peas', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': 'approx. 1 cup diced'}, {'amount': '1.25', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'curry powder', 'notes': 'medium or mild'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'coriander powder', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': 'vegetable oil', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '30', 'unit': 'sheets', 'name': 'spring roll pastry squares for the round meat sambousek', 'notes': 'usually frozen'}, {'amount': '30', 'unit': 'sheets', 'name': 'spring roll pastry sheets in a rectangular shape for the vegetarian sambousek', 'notes': 'usually frozen'}]}, {'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'tablespoon', 'name': 'flour', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'water', 'notes': ''}]}] | Start by dicing the onions finely and cooking in a skillet with the vegetable oil on medium heat until softened. This should take 3-4 minutes,Add the ground beef and break it up into fine pieces using a wooden spoon. Cook with the onions until all the water that is released from the beef evaporates, which should take about 5-7 minutes,Add all the spices and cook for a few more minutes. Taste and adjust per preference,Remove the skillet from the heat and add in the finely chopped parsley. Mix well and allow it to cool,Thaw the spring roll pastry in the fridge overnight. Using the square pastry, remove from packaging and place on a plate covered with a towel to prevent drying,Mix together the flour and water to create a paste which will act like glue,Place the pastry square on your surface to make a diamond shape (with the tip in the middle),Place a spoonful of meat filling near the bottom and start rolling the pastry over it, then half way through rolling, fold in both sides and continue to roll. Place a bit of the flour paste on the last edge of pastry then fold it over and secure it place.,Repeat until all the pastry sheets are used up,To cook, you can shallow fry in a skillet on medium heat for 20-30 seconds on each side until golden brown, then place on a paper towel lined plate to soak up the excess oil.,Alternatively, you can also airfry the sambousek. Before placing in the airfryer, at 380F for about 15-20 minutes or until golden.,Start by peeling the potatoes and chopping into large chunks (quarters or eighths), then cover with water and boil for approximately 15-20 minutes until fork tender,Finely dice the onions and cook with the vegetable oil in a skillet on medium heat until softened. This should take 3-4 minutes.,Once the potatoes are cooked, drain well and add to the skillet and mash them roughly with a fork,Add the frozen green peas and all of the spices and mix well,Cover with a lid and allow the mixture to cook on medium heat for 7-10 minutes until the peas have softened. Taste and adjust per preference.,Thaw the spring roll pastry in the fridge overnight. For the triangle shaped sambousek, you'll need long rectangular pieces of pastry. You can either purchase it in that shape or purchase a large square and cut it in half.,Place a spoonful of the filling in one corner, then fold it according to the photo in the post in order to achieve the rectangular shape.,To cook, you can shallow fry in a skillet on medium heat for 20-30 seconds on each side until golden brown, then place on a paper towel lined plate to soak up the excess oil.,Alternatively, you can also air fry the sambousek. Before placing in the air fryer, brush them generously with vegetable oil on both sides and place them inside the air fryer in one layer. Air fry at 380F for about 15-20 minutes or until golden.,You can also bake them at 375F for 25-30 minutes, ensuring that you also brush them generously with oil on both sides and place them on a baking sheet in one layer | {'Serving': '2 g', 'Calories': '50 kcal', 'Carbohydrates': '1 g', 'Protein': '3 g', 'Fat': '4 g', 'Saturated Fat': '2 g', 'Trans Fat': '1 g', 'Cholesterol': '11 mg', 'Sodium': '185 mg', 'Potassium': '55 mg', 'Fiber': '1 g', 'Sugar': '1 g', 'Vitamin A': '2 IU', 'Vitamin C': '1 mg', 'Calcium': '7 mg', 'Iron': '1 mg'} | iraqi |
Menemen Recipe: Turkish Scrambled Eggs with Tomatoes | Serves – 4 | 10mins | 15mins | null | 25 mins | Breakfast | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'medium yellow onion', 'notes': 'chopped'}, {'amount': '1', 'unit': '', 'name': 'green bell pepper (Anaheim or Holland peppers will work as well),', 'notes': 'cored, seeded and chopped'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'vine-ripe tomatoes,', 'notes': 'chopped'}, {'amount': '3', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Black pepper', 'notes': ''}, {'amount': '½', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': 'more for later'}, {'amount': '4', 'unit': '', 'name': 'large eggs,', 'notes': 'beaten'}, {'amount': '', 'unit': '', 'name': 'Crushed red pepper flakes,', 'notes': 'optional if you like spicy'}, {'amount': '1', 'unit': '', 'name': 'French baguette for serving', 'notes': 'thickly sliced (optional)'}]}] | Add the tomatoes and tomato paste. Season with a little more kosher salt, black pepper, oregano, and Aleppo pepper. Cook for a few minutes over medium heat, stirring occasionally, until the tomatoes soften but still hold their shape (5 to 7 minutes).,Push the tomato and pepper mixture to one side of the pan. Lower the heat to medium-low. Add the beaten egg, and cook briefly, stirring gently as needed, until the eggs are just set. Fold the tomato mixture into the eggs. | [{'label': 'Calories:', 'value': '164.7', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '9.3', 'unit': 'g'}, {'label': 'Protein:', 'value': '7.2', 'unit': 'g'}, {'label': 'Fat:', 'value': '11.5', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2.4', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.1', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '163.7', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '461.4', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '433.4', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '2.5', 'unit': 'g'}, {'label': 'Sugar:', 'value': '5.2', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '1196', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '37', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '50.3', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.7', 'unit': 'mg'}] | turkish |
Eggs Fra Diavolo (Eggs in Purgatory with a Twist) | Serves – 6 | 5mins | 15mins | null | None None | Breakfast, Dinner | [{'section_title': '', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '6', 'unit': '', 'name': 'hardboiled eggs,', 'notes': 'peeled'}]}, {'section_title': 'For the Spicy Tomato Sauce', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'medium onion,', 'notes': 'yellow or red, chopped'}, {'amount': '5', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '1', 'unit': '', 'name': 'hot pepper such as jalapeño,', 'notes': 'chopped'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '1 5', 'unit': 'ounce', 'name': 'can diced fire-roasted tomatoes', 'notes': ''}, {'amount': '¼', 'unit': 'cup', 'name': 'tomato paste', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '1 to 2', 'unit': 'teaspoon', 'name': 'dried red pepper flakes or Aleppo pepper,', 'notes': 'more or less to your liking (if you like the sauce hot, you can add more)'}, {'amount': '½', 'unit': 'cup', 'name': 'basil or parsley,', 'notes': 'chopped'}]}] | In a 10-inch skillet or pan, heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Carefully add the already boiled eggs and cook on all sides until the egg whites begin to crisp up and turn golden brown (use a splatter guard over your pan to keep the oil from splashing). Remove the eggs from the pan and set them on a plate or bowl for now. | [{'label': 'Calories:', 'value': '101.2', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '5.7', 'unit': 'g'}, {'label': 'Protein:', 'value': '7.4', 'unit': 'g'}, {'label': 'Fat:', 'value': '5.5', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '1.7', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '2.1', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '186.5', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '200.8', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '226.3', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '1.3', 'unit': 'g'}, {'label': 'Sugar:', 'value': '2.7', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '1071.5', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '10.3', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '60.6', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.7', 'unit': 'mg'}] | egyptian |
Egyptian Fried Fish Sandwich | Serves – 6 | 15mins | 10mins | null | 25 mins | Entree, Lunch | [{'section_title': 'For the Roasted Eggplant Rounds (Optional)', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'large eggplant', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}]}, {'section_title': 'For the Crispy Fish', 'ingredients': [{'amount': '11/2', 'unit': 'pounds', 'name': 'fish fillet,', 'notes': 'preferably cod or haddock, sliced into 4 to 6 portions'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': 'or red pepper flakes'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Black pepper', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'large garlic cloves,', 'notes': 'pressed or minced'}, {'amount': '3', 'unit': '', 'name': 'large lemons,', 'notes': 'halved'}, {'amount': '', 'unit': '', 'name': 'Oil,', 'notes': 'for frying (see note)'}]}, {'section_title': 'For the Fish Dredge', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'all-purpose flour', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'cornstarch', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'baking soda', 'notes': ''}]}, {'section_title': 'To Serve', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large tomato', 'notes': ''}, {'amount': '2 to 3', 'unit': '', 'name': 'Persian cucumbers', 'notes': ''}, {'amount': '2 to 3', 'unit': 'cups', 'name': 'baby arugula', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'halved to make 4 to 6 pita pockets'}, {'amount': '', 'unit': '', 'name': 'Olives and/or pickles', 'notes': ''}]}] | If you’re serving with the roasted eggplant, slice the eggplant into ¾-inch to 1-inch rounds. Sprinkle both sides of each slice with salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to "sweat.",Arrange a rack in the middle of your oven and preheat to 400°F.,Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil. Discard the paper towels, then lightly oil the baking sheet and arrange eggplant slices on top, making sure to space them out well. Roast in heated oven for 20 minutes, then flip and roast until the eggplant is golden brown all over, 10 to 15 minutes more. Use immediately, or store in an airtight container in your refrigerator, allowing the eggplant to come to room temperature before serving.,Pat the fish dry and place it in a shallow dish. In a small bowl, combine the coriander, cumin, paprika, and Aleppo pepper or red pepper flakes, and a generous dash of salt and pepper. Mix well, then sprinkle the fish evenly with the spices. Add the garlic, then use your hands to rub in the spices and garlic. Squeeze the juice from two lemons over the fish, then refrigerate while you prepare the fixings and warm the oil (about 10 to 20 minutes).,Prepare the tahini sauce according to this recipe. Thinly slice the cucumber and tomato. If you’re serving with olives, smash them with the side of your knife and remove their pits (if necessary.) Cut any pickles into sandwich-size pieces.,In a shallow dish, combine the flour, cornstarch, and baking soda. Mix well, then remove the fish from the fridge and coat each fillet on both sides with the flour mixture. Shake gently to get rid of excess flour.,Line a large plate with paper towels and set near your stove. In a medium nonstick skillet, add enough oil to cover the bottom of the skillet by about 2-inches. Heat over medium heat until the oil begins to bubble, then gently arrange the fish in the skillet. The oil may not cover the fish fully, and that is okay, but if your skillet is too small to fit all the fish do this in batches, replenishing the oil as necessary. Cook on one side until golden brown, about 3 minutes, then use a spatula to carefully flip the fish. Cook on the other side until crispy and golden brown, 3 to 4 minutes more.,Use the spatula to transfer the fish to the paper towel-lined plate. Hit it with lemon juice from the remaining lemon immediately.,Open up the pita pockets and spread a bit of the tahini sauce on one side of the pita. Add the tomatoes, cucumber, arugula, pickles and a couple of roasted eggplant slices, if using. Add the fish and finish with more tahini sauce. Serve immediately, with extra olives and/or pickles on the side for snacking between bites! | [{'label': 'Calories:', 'value': '307.2', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '48.4', 'unit': 'g'}, {'label': 'Protein:', 'value': '26.3', 'unit': 'g'}, {'label': 'Fat:', 'value': '1.9', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.3', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.8', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '0.3', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '48.8', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '333.3', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '899.7', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '6.4', 'unit': 'g'}, {'label': 'Sugar:', 'value': '5.7', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '641.3', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '36.3', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '70.4', 'unit': 'mg'}, {'label': 'Iron:', 'value': '3.1', 'unit': 'mg'}] | egyptian |
Roasted Cauliflower Steaks with Harissa and Chermoula | Serves – 4 | 20mins | 30mins | null | 50 mins | Entree, Entree or Side Dish | [{'section_title': 'For the Harissa Cauliflower Steaks', 'ingredients': [{'amount': '3', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'large', 'name': 'garlic cloves,', 'notes': 'crushed or minced'}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'lime,', 'notes': 'juiced'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'Greek yogurt', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large cauliflower', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Black pepper', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'for drizzling'}]}, {'section_title': 'For the Chermoula Dressing (or substitute with storebought)', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'fresh cilantro leaves and tender stems', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'parsley leaves and tender stems', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'small preserved lemon,', 'notes': 'seeds removed and coarsely chopped (rind and all)'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'sweet or smoked paprika', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Small pinch of Aleppo pepper', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'lime,', 'notes': 'juiced'}, {'amount': '1 to 2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Black pepper', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': '', 'notes': 'plus more as needed'}]}] | Preheat your oven to 400°F.,In a small bowl, add the harissa paste, garlic, honey, oregano, lime juice, and yogurt. Whisk until fully combined.,Remove the cauliflower’s outer leaves at the base, then into 1-inch thick planks. Place on a baking tray and season with salt and pepper. Then brush each side generously with the harissa glaze.,Drizzle the cauliflower steaks with olive oil and bake on the center rack until tender and a little charred, about 30 minutes.,Meanwhile, in a food processor fitted with a blade, pulse the cilantro and parsley until they are coarsely chopped. Then add the preserved lemon, cumin, paprika, Aleppo pepper, lime juice, honey, and salt and pepper to taste.,With the food processor on low speed, and drizzle in the olive oil. Watch it as it blends. This step should not take very long at all. Don’t over-process the mixture; chermoula is not meant to be a runny sauce! It should still have a little texture to it at the end. Once it looks like the flavors have melded, turn off your food processor. Taste a little and adjust the seasoning or lime juice to your taste.,When the cauliflower steaks are cooked to your liking, remove the tray from the oven. Spread the cauliflower steaks onto your serving dish and then spoon the chermoula dressing over top just before serving. | [{'label': 'Calories:', 'value': '322.1', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '18.7', 'unit': 'g'}, {'label': 'Protein:', 'value': '4.1', 'unit': 'g'}, {'label': 'Fat:', 'value': '27.7', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '4', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '2.9', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '19.8', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '0.2', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '203.3', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '579.7', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '4.3', 'unit': 'g'}, {'label': 'Sugar:', 'value': '10.6', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '1060.1', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '87.6', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '70.6', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.9', 'unit': 'mg'}] | moroccan |
yogurt | 4 Servings | 15 mins | 30 mins | 15 minutes mins 30 minutes mins 45 minutes mins | null | Turkish | [{'section_title': 'For the Meat', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': 'OR'}, {'amount': '500', 'unit': 'grams', 'name': 'beef tenderloin, sirloin or skirt steak', 'notes': 'thinly sliced'}, {'amount': '1', 'unit': 'medium', 'name': 'onion', 'notes': 'finely grated'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'chilli flakes', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}]}, {'section_title': 'For the Tomato Sauce', 'ingredients': [{'amount': '2', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}, {'amount': '1/3', 'unit': 'cup', 'name': 'tomato paste', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'paprika', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'water', 'notes': ''}]}, {'section_title': 'For Serving', 'ingredients': [{'amount': '4', 'unit': '', 'name': 'pita or Turkish bread', 'notes': 'thick pita preffered'}, {'amount': '4', 'unit': '', 'name': 'green peppers', 'notes': 'grilled'}, {'amount': '2', 'unit': '', 'name': 'tomatoes', 'notes': 'quartered and grilled'}, {'amount': '4', 'unit': 'tablespoons', 'name': 'ghee or butter', 'notes': 'melted'}, {'amount': '1', 'unit': 'cup', 'name': 'yogurt', 'notes': 'optional'}]}] | Prepare doner meat as indicated in recipe.,Alternatively, in a medium bowl, marinate the tenderloin slices with the grated onion, black pepper, salt, chilli flakes and olive oil for at least 4 hours or overnight.,In a cast iron or non-stick skillet, on medium to high heat cook the tenderloin slices for 2-3 minutes on each side. Set aside.,In a small saucepan, heat the olive oil and cook the tomato paste on medium heat for 2 minutes before adding the spices and water. Let the mixture boil for 5 minutes till it thickens and develops a deep flavor.,Cube the bread into 1 inch sized cubes. Place on a large baking sheet with parchment paper and broil on high for 2 minutes until it is lightly golden and crispy. Keep an eye on it as it will burn quickly!,On a cast iron skillet or in the oven, grill the peppers and tomatoes for a couple of minutes until they get a nice char.,To assemble: on individual plates, add some of the toasted pita squares, pour some of the tomato sauce, top with the cooked meat, and serve along with 2 tablespoons of yogurt, tomatoes and peppers on the side. Drizzle the melted butter or ghee on top to finish. | {'Serving': '1 Serving', 'Calories': '482 kcal', 'Carbohydrates': '49 g', 'Protein': '10 g', 'Fat': '29 g', 'Saturated Fat': '11 g', 'Polyunsaturated Fat': '2 g', 'Monounsaturated Fat': '14 g', 'Trans Fat': '0.5 g', 'Cholesterol': '38 mg', 'Sodium': '1188 mg', 'Potassium': '799 mg', 'Fiber': '6 g', 'Sugar': '11 g', 'Vitamin A': '1815 IU', 'Vitamin C': '114 mg', 'Calcium': '166 mg', 'Iron': '2 mg'} | turkish |
cinnamon powder | 35 small pieces or 10 medium pieces | 1 hr | 45 mins | 1 hour hr 45 minutes mins 1 hour hr 45 minutes mins | null | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '6', 'unit': 'cups', 'name': 'all-purpose flour', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'sugar', 'notes': ''}, {'amount': '1', 'unit': 'tablespoons', 'name': 'instant yeast', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'nigella seeds', 'notes': 'optional'}, {'amount': '1/4', 'unit': 'cup', 'name': 'vegetable or olive oil', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'yoghurt', 'notes': 'optional'}, {'amount': '2.5', 'unit': 'cups', 'name': 'water', 'notes': 'approximately – depends on your flour'}]}, {'section_title': '', 'ingredients': [{'amount': '1.5', 'unit': 'lbs', 'name': 'lean ground beef', 'notes': 'or a 50/50 mixture of beef and lamb'}, {'amount': '3', 'unit': '', 'name': 'onions', 'notes': 'finely diced'}, {'amount': '1', 'unit': '', 'name': 'small bunch parsley (approx. 2 cups packed)', 'notes': 'finely diced'}, {'amount': '200', 'unit': 'ml', 'name': 'tomato paste', 'notes': ''}, {'amount': '200', 'unit': 'ml', 'name': 'tomato sauce', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': 'optional'}, {'amount': '1/2', 'unit': 'tablespoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'salt', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'curry powder', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '1/4', 'unit': 'tablespoon', 'name': 'cinnamon powder', 'notes': ''}]}] | Place the instant yeast in a bowl with 1 cup of warm water (from the 2.5 cups total) and allow to dissolve for a few minutes (make sure the water is not really hot).,Using a stand mixer with a dough hook, start by placing the flour, sugar, nigella seeds and salt into the mixing bowl and mix on low for a few seconds to combine. You can also do this with your hand or a spoon.,Add the oil to the dry ingredients and combine on medium speed, until the oil is fully incorporated, which should take a few seconds.,Then add the water and yeast mixture and continue to mix on medium speed.,Slowly and gradually add the yogurt plus the 1.5 remaining cups of water and continue to knead for at least 5 to 7 minutes.,The dough is ready when it feels moist but not too sticky and starts to come away from the bowl. If it feels dry add a bit more water and if it’s too moist add a bit of flour. A moist dough will yield a soft texture which is what you’re looking for.,Using oil, bring the dough together into a ball, cover with cling film and a tea towel and allow it to rise for at least an hour.,Pro tip: To cut down the time for the dough to rise, fill a mug with water and heat it in the microwave until it starts to steam. Turn off the microwave, keep the mug inside and place your dough inside and close the door. This will create a moist environment and allow the dough to rise faster!,Preheat your oven to 450F and start by finely dicing the onion and parsley. You can also do this in a food processor, but make sure you squeeze out any excess liquid.,Then combine all the ingredients under “for the filing” together and mix very well by hand. To try it and adjust seasoning you can cook off a small piece and taste.,Once mixture is well combined and the dough has risen, start by rolling out the dough either into medium sized circular shapes (as pictured) or for a faster option, roll to the size of a large rectangular sheet pan.,Make sure you roll dough using a lightly floured surface and rolling pin to a really thin layer.,Lightly flour the sheet pans and lay the dough on the pan carefully. You can also use a pizza stone and a pizza peel lined with parchment paper.,Spoon the meat mixture on the dough and spread into a thin layer using your hands, ensuring you go all the way up to the edges, and ensuring the filing layer is not too thick.,Place it in the oven at 450F on bake for approx. 7-10 mins on the bottom rack. Watch closely and check for when the bottom is cooked through, then transfer to top rack to broil for 5-7 minutes until the meat is fully cooked.,Enjoy with a squeeze of lemon and a cup of tea! | {'Serving': '1 g', 'Calories': '137 kcal', 'Carbohydrates': '20 g', 'Protein': '7 g', 'Fat': '3 g', 'Saturated Fat': '1 g', 'Polyunsaturated Fat': '0.3 g', 'Monounsaturated Fat': '2 g', 'Trans Fat': '0.1 g', 'Cholesterol': '12 mg', 'Sodium': '428 mg', 'Potassium': '204 mg', 'Fiber': '1 g', 'Sugar': '3 g', 'Vitamin A': '128 IU', 'Vitamin C': '3 mg', 'Calcium': '22 mg', 'Iron': '2 mg'} | iraqi |
Mlewi (Tunisian Flatbread) | Serves – 8 | 10mins | 5mins | 35mins | 50 mins | Breads | [{'section_title': '', 'ingredients': [{'amount': '400', 'unit': 'grams', 'name': '(2 ½ cups) all purpose flour', 'notes': ''}, {'amount': '215', 'unit': 'grams', 'name': '(1 ½ cups) fine semolina flour', 'notes': ''}, {'amount': '6', 'unit': 'grams', 'name': '1 teaspoon salt', 'notes': ''}, {'amount': '380-400', 'unit': 'grams', 'name': '(1 ⅔ – 1', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'to prevent sticking'}]}] | In a large mixing bowl, use your hands to mix the flour, semolina flour, and salt. Add the water and mix until a shaggy dough comes together, adding more as necessary to bring the dough together.,Use a mixer on medium speed to knead the dough until smooth, about 5 minutes. Or, transfer the dough to a flat surface like the kitchen table or a marble slab and use your hands to knead until nicely smooth and elastic, 5-10 minutes.,Form the dough into a ball and brush with olive oil all over. Return to a clean mixing bowl and cover with cling wrap. Set aside at room temperature to rest for about 30 minutes.,By now, the dough should have relaxed and spread around a bit. Divide into 8 rolls, set on a well-oiled surface (like a sheet tray coated with olive oil), and let rest for about 5 minutes.,Set up a work surface, like a clean countertop or extra large cutting board, with a layer of olive oil and place the bun in the middle. Dip your fingers in olive oil and start poking dimples in the dough to spread it around. Stretch the dough as much as you can. It's ok if it tears a bit at this point. Attempt to make a shape similar to a circle.,Pick up one side and fold it towards the middle, repeat with all four sides so you end up with an approximate square. Repeat with the remaining 7 dough rolls.,Get a large, non-stick pan heating over medium. Place the first square of dough you stretched back on your work surface. Stretch it again using your fingers until it becomes a square of the size of about 7"x7".,When your pan is hot (or when a drop of water sizzles and evaporates quickly), pick the raw flatbread up very gently using both hands and quickly transfer it to the hot surface. Sear until it’s cooked through and browned in spots, about a minute or two on each side. The bread is oil-saturated enough so that you don’t have to add any more.,Use immediately or wrap in plastic to prevent drying and store for up to 3 days | [{'label': 'Calories:', 'value': '278.8', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '57.7', 'unit': 'g'}, {'label': 'Protein:', 'value': '8.6', 'unit': 'g'}, {'label': 'Fat:', 'value': '0.8', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.1', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.3', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '0.1', 'unit': 'g'}, {'label': 'Sodium:', 'value': '294.3', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '103.5', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '2.4', 'unit': 'g'}, {'label': 'Sugar:', 'value': '0.1', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '1', 'unit': 'IU'}, {'label': 'Calcium:', 'value': '13.7', 'unit': 'mg'}, {'label': 'Iron:', 'value': '3.5', 'unit': 'mg'}] | moroccan |
Spicy Couscous Recipe with Shrimp and Chorizo | Serves – 6 | 15mins | 20mins | null | 35 mins | Entree | [{'section_title': '', 'ingredients': [{'amount': '2 1/2', 'unit': 'cups', 'name': 'water', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '6', 'unit': 'ounces', 'name': 'Spanish chorizo,', 'notes': 'sliced into thin rounds (see note)'}, {'amount': '1', 'unit': '', 'name': 'small yellow onion,', 'notes': 'thinly sliced'}, {'amount': '3', 'unit': '', 'name': 'garlic cloves,', 'notes': 'finely chopped'}, {'amount': '2', 'unit': '', 'name': 'jalapeños,', 'notes': 'chopped'}, {'amount': '1 1/4', 'unit': 'teaspoon', 'name': 'ground turmeric', 'notes': ''}, {'amount': '1 1/4', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1 1/4', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '1 1/2', 'unit': 'pounds', 'name': 'large shrimp or prawns,', 'notes': 'peeled, deveined, and well-rinsed'}, {'amount': '1 1/4', 'unit': 'cup', 'name': '', 'notes': '(fine to medium)'}, {'amount': '1', 'unit': 'cup', 'name': 'chopped fresh parsley leaves', 'notes': ''}]}] | In a small pot over medium heat, bring the water to a boil.,Heat a drizzle of olive oil in a large pot with a lid over medium-high. Add the chorizo and cook, stirring occasionally, just until crisp and brown, 2 to 3 minutes. Use a slotted spoon to transfer to paper towels to drain.,Turn the heat to medium. Add the onion, garlic and jalapeno and stir briefly until the onions are translucent, about 4 minutes.,Add the turmeric, paprika, and cumin and stir to coat. Add the shrimp and raise the heat to medium-high. Cook the shrimp just until it is firm and pink, 3 to 4 minutes. Do not overcook the shrimp.,Return the chorizo to the pot. Stir in the couscous, a drizzle of olive oil, dash of salt, and the boiling water. Immediately turn off the heat and cover. Let sit until the couscous has absorbed all of the liquid, 5 to 10 minutes.,Uncover and stir in the fresh parsley. Transfer to serving bowls and enjoy! | [{'label': 'Calories:', 'value': '331.6', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '31.7', 'unit': 'g'}, {'label': 'Protein:', 'value': '32.7', 'unit': 'g'}, {'label': 'Fat:', 'value': '7.7', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2.7', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.3', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '0.2', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.01', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '200.3', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '151.6', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '486.4', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '2.9', 'unit': 'g'}, {'label': 'Sugar:', 'value': '1.1', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '1.205', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '20.8', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '111.1', 'unit': 'mg'}, {'label': 'Iron:', 'value': '2.8', 'unit': 'mg'}] | moroccan |
thick cream | 14 slices | 10 mins | 45 mins | 10 minutes mins 45 minutes mins 55 minutes mins | null | Desserts & Sweets | [{'section_title': '', 'ingredients': [{'amount': '3', 'unit': '', 'name': 'eggs', 'notes': 'room temperature'}, {'amount': '1/2', 'unit': 'cup', 'name': 'softened butter', 'notes': 'unsalted'}, {'amount': '1/2', 'unit': 'cup', 'name': 'granulated sugar', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'flour', 'notes': 'all-purpose'}, {'amount': '2', 'unit': 'teaspoons', 'name': 'baking powder', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'ground cardamom', 'notes': 'green'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'ground ginger', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'ground clove', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': ''}, {'amount': '1', 'unit': 'Pinch', 'name': 'of salt', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'chopped walnuts', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '350', 'unit': 'grams', 'name': 'pitted and chopped dates', 'notes': '(25-50 dates depending on size)'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'baking soda', 'notes': ''}, {'amount': '1.5', 'unit': 'cups', 'name': 'hot milk', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'cup', 'name': 'sweetened condensed milk', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'date molasses', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1/4', 'unit': 'cup', 'name': 'butter', 'notes': 'unsalted'}, {'amount': '1/4', 'unit': 'cup', 'name': 'granulated sugar', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'thick cream', 'notes': 'solid form, typically from Carnation or Puck in a small can'}]}] | Pre-heat your oven to 350F,Start by pitting the dates and roughly chopping them. You should use approximately 350g of dates in order to ensure a good ratio in the cake.,Meanwhile, place the milk in a small saucepan and heat it until just before boiling.,Add the dates to a bowl along with the baking soda, and cover them with the hot milk. Leave to soak for 10-15 minutes while you prepare the batter,In a bowl, beat the butter and sugar using a stand mixer or hand mixer, until well combined, about 1 minute. Add the eggs one at a time, and continue to beat until incorporated,Mix your dry ingredients, except for the walnuts, together in a bowl using a whisk,Add the dry ingredients to the wet ingredients in 2 portions, and continue to mix well until well combined. The batter will look quite thick at this point,Mash the dates with a potato masher or using a fork until the dates start to soften and form a paste. Its okay if some date chunks remain,Add the dates and milk mixture into the batter and mix until just combined. Add the walnuts and incorporate into the batter,Grease a standard 10" round Bundt pan with butter, then dust it with flour all around, ensuring you get the edges. It helps to tap it against the counter,Add the batter to the pan and smooth it out evenly,Bake the cake for approximately 35-45 minutes, depending on your oven. You should start checking your cake at the 35 minute mark. Check the cake by inserting a knife or toothpick in the middle of the cake. If it comes out clean, you can remove the cake from the oven. Otherwise, continue to bake,Allow the cake to cool in the pan for 10-15 minutes, then flip it onto a cake stand,If using the date molasses glaze, mix together the condensed milk with the molasses until well combined. Drizzle it over the cake before serving,If using the butter glaze, prepare the glaze just before serving by melting the butter in a saucepan, then whisking it with the sugar and cream until combined. Bring to a boil then simmer on low heat for 2-3 minutes (it will thicken as it cools),Add the glaze to the cake and sprinkle it with chopped walnuts. Enjoy! | {'Serving': '1 g', 'Calories': '437 kcal', 'Carbohydrates': '58 g', 'Protein': '8 g', 'Fat': '21 g', 'Saturated Fat': '7 g', 'Polyunsaturated Fat': '9 g', 'Monounsaturated Fat': '4 g', 'Trans Fat': '0.3 g', 'Cholesterol': '62 mg', 'Sodium': '237 mg', 'Potassium': '466 mg', 'Fiber': '4 g', 'Sugar': '40 g', 'Vitamin A': '405 IU', 'Vitamin C': '1 mg', 'Calcium': '162 mg', 'Iron': '2 mg'} | iraqi |
black pepper | 6 Servings | 5 mins | 25 mins | 5 minutes mins 25 minutes mins 30 minutes mins | null | Soups & Stews | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'vermicelli noodles', 'notes': '95g (pasta noodles not rice noodles)'}, {'amount': '3', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}, {'amount': '1', 'unit': 'small', 'name': 'yellow onion', 'notes': 'finely diced'}, {'amount': '5', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '5', 'unit': 'cups', 'name': 'chicken broth', 'notes': '*see notes'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'kosher salt', 'notes': '*see notes'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}]}] | Start by heating 2 tablespoons of the olive oil in a small skillet. Once hot, add the vermicelli noodles and toast them for 2-3 minutes, stirring continuously. Don't stop stirring as they will burn easily.,Once the noodles are a golden brown, remove them from the skillet and set aside in a bowl.,In a soup pot, add the remaining 1 tablespoon of olive oil and the finely diced onions. Soften the onions for 5-7 minutes until translucent and lightly golden.,Add the tomato paste over the onions and cook it for 30 seconds, stirring it around on the bottom of the pot.,Pour all of the chicken stock into the pot and bring to a boil on medium heat. Cover the pot and allow the soup to boil for 10-15 minutes.,Open the lid of the pot and taste and adjust for salt. Add the salt and pepper at this point, along with the toasted noodles. Stir everything one more time then allow the soup to simmer on medium low for 10 minutes until the noodles are soft.,Taste and adjust for any more seasoning. Remove from the heat and serve in bowls, garnish with parsley and fresh cracked black pepper if desired. | {'Serving': '1 g', 'Calories': '233 kcal', 'Carbohydrates': '37 g', 'Protein': '3 g', 'Fat': '8 g', 'Saturated Fat': '1 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '5 g', 'Cholesterol': '4 mg', 'Sodium': '1292 mg', 'Potassium': '202 mg', 'Fiber': '1 g', 'Sugar': '3 g', 'Vitamin A': '208 IU', 'Vitamin C': '4 mg', 'Calcium': '23 mg', 'Iron': '1 mg'} | iraqi |
5-Minute Chermoula Recipe | Serves – 16 | 5mins | null | null | None None | Condiment | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'fresh parsley,', 'notes': 'ends trimmed'}, {'amount': '1', 'unit': 'cup', 'name': 'fresh cilantro,', 'notes': 'ends trimmed'}, {'amount': '1 to 2', 'unit': 'cloves', 'name': 'garlic', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': '(ground)'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'red pepper flakes', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ground ginger', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': '', 'notes': 'optional'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'lemon,', 'notes': 'juice and zest'}, {'amount': '3/4', 'unit': 'cup', 'name': '', 'notes': ''}]}] | In the bowl of a large food processor, add the herbs, garlic, spices, saffron threads, and a big pinch of kosher salt. Add the lemon juice and zest.,Run the food processor to combine, and while it is running, drizzle the olive oil from the top opener. Don't over-process it, it should have a little texture to it at the end.,Taste and adjust seasoning to your liking. | [{'label': 'Serving:', 'value': '1', 'unit': 'tablespoons'}, {'label': 'Calories:', 'value': '94.1', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '1.1', 'unit': 'g'}, {'label': 'Protein:', 'value': '0.3', 'unit': 'g'}, {'label': 'Fat:', 'value': '10.2', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '1.4', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '7.4', 'unit': 'g'}, {'label': 'Sodium:', 'value': '5.1', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '41.1', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '0.4', 'unit': 'g'}, {'label': 'Sugar:', 'value': '0.2', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '453.1', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '8.9', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '8.7', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.4', 'unit': 'mg'}] | moroccan |
Fresh mint | 6 servings | 5 mins | null | 5 minutes mins 5 minutes mins | null | null | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'full fat yogurt', 'notes': ''}, {'amount': '2.5', 'unit': 'cups', 'name': 'cold water', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'dry mint', 'notes': ''}, {'amount': '1/2 – 1', 'unit': 'teaspoon', 'name': 'salt, per preference', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Ice cubes', 'notes': 'when serving'}, {'amount': '', 'unit': '', 'name': 'Fresh mint', 'notes': 'when serving'}]}] | Pour the yogurt in a jug (if your jug has a wide enough mouth, you can mix it directly inside. Otherwise use a bowl).,Whisk the yogurt to smooth out any lumps.,Add half the water and whisk.,Add the rest of the water, dry mint, and salt and whisk well until combined. Taste and adjust the water and salt.,Refrigerate until ready to serve.,Add ice cubes if serving right way.,Garnish with fresh mint leaves and enjoy! | {'Serving': '-1 g', 'Calories': '50 kcal', 'Carbohydrates': '4 g', 'Protein': '3 g', 'Fat': '3 g', 'Saturated Fat': '2 g', 'Polyunsaturated Fat': '0.1 g', 'Monounsaturated Fat': '1 g', 'Cholesterol': '11 mg', 'Sodium': '624 mg', 'Potassium': '127 mg', 'Fiber': '0.003 g', 'Sugar': '4 g', 'Vitamin A': '82 IU', 'Vitamin C': '0.4 mg', 'Calcium': '102 mg', 'Iron': '0.05 mg'} | iraqi |
Fried Eggplant Recipe with Green Peppers and Tomatoes | Serves – 6 | 30mins | 25mins | 30mins | None None | Main Course, Vegan | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'large eggplant', 'notes': 'washed, dried, sliced in 1/2" rounds'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'large green bell peppers', 'notes': 'washed, dried, sliced in 1"- wide strips'}, {'amount': '5-6', 'unit': '', 'name': 'large slicing tomato', 'notes': 'washed, dried, sliced in 1/2"rounds'}, {'amount': '5', 'unit': '', 'name': 'garlic cloves', 'notes': 'Roughly chopped'}, {'amount': '2', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'tbsp', 'name': 'white vinegar', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'healthy cooking oil', 'notes': 'more as needed (see post above for more information)'}, {'amount': '1/4', 'unit': 'cup', 'name': 'walnut hearts', 'notes': 'optional'}, {'amount': '1/2', 'unit': 'cup', 'name': 'fresh mint or parsley leaves for garnish', 'notes': 'optional'}]}] | Spread eggplant slices on paper towels and sprinkle generously with kosher salt. Let sit for 30 minutes to sweat out any bitterness. Pat dry when ready.,Heat the oil on medium-high heat (be sure the oil is shimmering but not smoking). Start by frying green peppers, skin side down, until tender and skin turns brown. (Do this carefully and use a,In the same frying pan, now fry the eggplant. Do this very carefully (use tongs to keep your distance and a splatter screen to cover the pan or skillet). Oil should still be hot or else eggplant will absorb way too much of it. When edges of one side turn golden brown, flip over. When eggplant turns golden brown on both sides, remove from heat and place on paper towels to drain. Sprinkle generously with sumac.,If needed, add a little bit of oil to your frying pan. Now, fry the tomatoes for two minutes then add the garlic. Cook another 4 to 5 minutes, tossing gently. Turn the heat down and add 2 tbsp of vinegar, salt, and a generous pinch of sumac. When the tomatoes are tender, releasing juices and turning bright orange in color, turn the heat off.,Assemble the fried eggplant dish. Grab a large serving platter, layer a bit of the eggplant at the bottom, then add green peppers, then the saucy tomatoes on top. Repeat as needed till you have all the veggies on your platter. Garnish with fresh mint and walnut hearts.,Serve warm or at room temperature with a side of | [{'label': 'Calories:', 'value': '244.4', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '12.1', 'unit': 'g'}, {'label': 'Protein:', 'value': '3', 'unit': 'g'}, {'label': 'Fat:', 'value': '21.8', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2.1', 'unit': 'g'}, {'label': 'Sodium:', 'value': '11.3', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '546.4', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '4.7', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '1439.3', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '55', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '37.3', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.1', 'unit': 'mg'}] | turkish |
Grilled Shish Tawook | Serves – 6 | 5mins | 20mins | 4hrs | None None | Main Course | [{'section_title': 'For the chicken', 'ingredients': [{'amount': '2', 'unit': 'pounds', 'name': 'boneless skinless chicken thighs', 'notes': '(cut into large chunks)'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}]}, {'section_title': 'For the marinade', 'ingredients': [{'amount': '3/4', 'unit': 'cup', 'name': 'plain Greek yogurt', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'lemon juice', 'notes': '(plus zest of 1 lemon)'}, {'amount': '1/4', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '8', 'unit': '', 'name': 'garlic cloves', 'notes': '(minced)'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '3/4', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'nutmeg', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ground ginger', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cayenne pepper', 'notes': ''}]}] | Prepare the marinade. In a large mixing bowl, whisk together the yogurt, lemon juice, zest, EVOO, Tomato paste, garlic, and spices.,Pat the chicken dry and season with kosher salt on both sides.,Add the chicken to the marinade, and using a pair of tongs, toss to combine, making sure all the chicken pieces are well covered in the marinade. Cover and refrigerate for 4 to 8 hours.,Heat a gas grill to medium and lightly oil the grates.,Thread the chicken pieces through skewers (you can fold larger pieces so that they would fit better through the skewers, they also look better this way and are more manageable on the grill).,Arrange the chicken skewers on the heated grill in one single layer. Cover and cook for about 15 to 20 minutes, turning every 5 to 7 minutes, until the chicken is cooked through. Enjoy! | [{'label': 'Calories:', 'value': '298.4', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '5.2', 'unit': 'g'}, {'label': 'Protein:', 'value': '32.6', 'unit': 'g'}, {'label': 'Fat:', 'value': '16', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '3.2', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '145.3', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '189.9', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '472.2', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '0.8', 'unit': 'g'}, {'label': 'Sugar:', 'value': '2.2', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '375.3', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '6.6', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '65.9', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.7', 'unit': 'mg'}] | turkish |
water | 5 Servings | 5 mins | 15 mins | 5 minutes mins 15 minutes mins | null | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'onion', 'notes': ''}, {'amount': '2', 'unit': 'cloves', 'name': 'garlic', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'olive oil', 'notes': ''}, {'amount': '600', 'unit': 'ml', 'name': 'diced tomato', 'notes': 'with juices'}, {'amount': '1.5', 'unit': 'tbsp', 'name': 'tomato paste', 'notes': ''}, {'amount': '2.5', 'unit': 'tsp', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'turmeric powder', 'notes': ''}, {'amount': '1/4', 'unit': 'tsp', 'name': 'black pepper', 'notes': ''}, {'amount': '1/4', 'unit': 'tsp', 'name': 'curry powder', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'Basmati rice', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'water', 'notes': ''}]}] | Wash the rice and soak while you prepare the other ingredients, for roughly 10 minutes,Finely dice the onion and cook on sautee mode in the instant pot with the olive oil for a few minutes,Add the crushed garlic and continue to cook a few more minutes until onions soften,Add all the spices, the diced tomato, and the tomato paste and allow to cook a few minutes for flavours to combine,Add the water and the rice, mix everything well so nothing sticks to the bottom,Pressure cook for 4 minutes. Once time is up, allow natural pressure release,Open the instant pot and fluff with a fork and enjoy! | {} | iraqi |
Sigara Boregi (Turkish Cheese Rolls) | Serves – 12 | 30mins | 10mins | null | None None | Appetizer | [{'section_title': '', 'ingredients': [{'amount': '3', 'unit': 'sheets', 'name': 'phyllo dough,', 'notes': 'thawed'}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}]}, {'section_title': 'For the cheese filling:', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'feta cheese,', 'notes': 'crumbled'}, {'amount': '1/2', 'unit': 'cup', 'name': 'grated Parmesan cheese', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'scallions,', 'notes': 'trimmed and chopped, both white and green parts'}, {'amount': '1/2', 'unit': 'cup', 'name': 'chopped fresh parsley', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'fresh thyme', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'red pepper flakes,', 'notes': 'or'}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}]}] | If baking the sigara boregi, heat the oven to 375°F, and position a rack in the middle. (If frying, skip this step),In a medium bowl, combine the cheeses, scallions, parsley, and thyme. Add the pepper flakes and a good drizzle of extra virgin olive oil.,Lay the phyllo sheets flat on a cutting board, using a sharp knife, cut the phyllo sheets into 4 equal strips.,Now, working with 1 strip of phyllo at a time, spoon about 1 ½ tablespoons of the feta in a straight line along the bottom edge that is closest to you (leave a little room on either side for the filling to expand). Roll tightly about 4 or 5 times away from you, tucking the sides in, so that the filling is now encased into a roll. Repeat until the phyllo strips and filling are all used up. Brush the outside of the phyllo cheese rolls with extra virgin olive oil.,eat 1/4 cup of olive oil in a large pan until shimmering. Add the phyllo cheese rolls (do this in batches, if needed) and cook, turning regularly, until they are crispy and golden brown on all sides. Remove from the heat and put the rolls on a large plate lined with a paper towel to remove some of the oil, then serve.,Arrange the sigara boregi on a plate and serve warm or at room temperature. | [{'label': 'Calories:', 'value': '101.7', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '4.3', 'unit': 'g'}, {'label': 'Protein:', 'value': '4.4', 'unit': 'g'}, {'label': 'Fat:', 'value': '7.7', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2.3', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '10.3', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '210.7', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '33.2', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '0.3', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '299.2', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '4', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '43.2', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.4', 'unit': 'mg'}] | turkish |
Slata Tounsiya (Tunisian Salad) | Serves – 6 | 20mins | null | null | 20 mins | Appetizer, Entree, Salad | [{'section_title': 'For the Dressing', 'ingredients': [{'amount': '4', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '1 1/2', 'unit': 'tablespoons', 'name': 'white wine vinegar', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'finely chopped flat leaf parsley', 'notes': ''}, {'amount': '3/4', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '3/4', 'unit': 'teaspoon', 'name': 'freshly ground black pepper', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Juice of 1/2 – 1 lemon', 'notes': ''}]}, {'section_title': 'For the Salad', 'ingredients': [{'amount': '8', 'unit': '', 'name': 'Roma tomatoes', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'English cucumbers', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'green bell peppers,', 'notes': 'finely diced'}, {'amount': '1', 'unit': '', 'name': 'Granny Smith apple,', 'notes': 'peeled and finely diced'}, {'amount': '', 'unit': '', 'name': 'A big handful of fresh mint leaves,', 'notes': 'finely chopped (or subsitute with 1 tablespoon dried mint)'}, {'amount': '1/2 – 1', 'unit': '', 'name': 'red onion,', 'notes': 'finely diced'}, {'amount': '5', 'unit': '', 'name': '', 'notes': 'quartered'}, {'amount': '1/2', 'unit': 'cup', 'name': 'whole black olives (like', 'notes': 'Niçoise, Kalamata, or oil-cured black olives)'}, {'amount': '1/2', 'unit': 'cup', 'name': 'whole green olives (like', 'notes': 'Castelvetrano)'}, {'amount': '1', 'unit': '', 'name': '(5 ounce) can oil-packed tuna,', 'notes': 'drained and flaked'}, {'amount': '', 'unit': '', 'name': 'Crusty baguette', 'notes': '(optional), for serving'}]}] | Add the olive oil, vinegar, parsley, salt, pepper, and the juice of 1/2 of a lemon to a screw top jar. Seal and vigorously shake until emulsified. You can also just whisk this together in a bowl. Add more lemon juice to taste if needed.,Slice the tomatoes and cucumbers in half and use a metal spoon to scrape out the seeds. Then finely dice.,In a large serving bowl, mix the finely diced tomatoes, cucumbers, peppers, apple, and mint. Stir in the dressing.,Mix in half the onion, taste, and add more onion to your liking. I usually end up using all of it but it really depends on personal taste. Remember that its tanginess will be tamed by the lemon juice and olive oil in the dressing.,Before enjoying, transfer the salad to a large serving bowl and top it with 6 wedges of hard boiled eggs, olives and tuna. You can use as much as you like of any of these depending on your taste preference and hunger level. Serve the remaining egg quarters on the side.,Serve with a side of fresh crusty baguette slices, which can even be used as a vessel instead of the fork. | [{'label': 'Calories:', 'value': '298.6', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '16.2', 'unit': 'g'}, {'label': 'Protein:', 'value': '15.8', 'unit': 'g'}, {'label': 'Fat:', 'value': '20', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '3.7', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '2.8', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '11.9', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '160.5', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '820.7', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '622.1', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '4.2', 'unit': 'g'}, {'label': 'Sugar:', 'value': '9.4', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '1414.8', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '64.9', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '72.9', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.9', 'unit': 'mg'}] | moroccan |
Arabic bread | 8 | 5 mins | 14 hrs | 5 minutes mins 14 hours hrs 3 hours hrs 53 minutes mins | null | Breakfast & Brunch | [{'section_title': 'For the Geymar:', 'ingredients': [{'amount': '1', 'unit': 'L', 'name': 'whole milk', 'notes': 'organic'}, {'amount': '1', 'unit': 'L', 'name': '35% whipping cream', 'notes': 'may also be called heavy cream'}]}, {'section_title': 'For the Kahi and Serving:', 'ingredients': [{'amount': '', 'unit': '', 'name': 'puff pastry squares', 'notes': '1 per person'}, {'amount': '', 'unit': '', 'name': 'Honey', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Date molasses', 'notes': 'optional'}, {'amount': '', 'unit': '', 'name': 'Jam', 'notes': 'optional'}, {'amount': '', 'unit': '', 'name': 'Arabic bread', 'notes': 'optional'}]}] | In a shallow large sheet pan (I used a 16 x 12 x 1 inch sheet pan) add the milk and the whipping cream without stirring. Do this while the pan is already placed on the stove so you don't need to transfer it and risk spilling,Turn the heat to medium and wait for bubbles to start forming. This should take about 10 minutes,Once bubbles form, turn the heat down to low and leave it for 2 hours. Do not stir!,After 2 hours, allow it to cool to room temperature, then chill in the fridge overnight for a minimum of 12 hours,To serve, use a knife to cut a long "strip" of thickened cream and roll it onto itself using a spoon. Do this until you run out of cream. Discard the remaining milk or use in baking / to make yogurt,Bake the puff pastry squares per package instructions until golden,Serve the geymar with the puff pastry and honey, date molasses and/or jam per preference. You may also serve it with Arabic bread | {} | iraqi |
Beef Shawarma Recipe | Serves – 8 | 20mins | 10mins | null | None None | Main Course | [{'section_title': 'For Shawarma Spices', 'ingredients': [{'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '3/4', 'unit': 'tsp', 'name': 'ground', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'ground cloves', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'cayenne pepper', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'ground cinnamon', 'notes': ''}]}, {'section_title': 'For Shawarma\xa0+ Marinade', 'ingredients': [{'amount': '1/4', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'white wine vinegar', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'lemon', 'notes': ''}, {'amount': '1 1/2', 'unit': 'lb', 'name': 'beef flap steak or flank steak,', 'notes': 'cut very thinly against the grain into bite size pieces'}, {'amount': '', 'unit': '', 'name': 'Kosher salt and black pepper', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '1', 'unit': '', 'name': 'medium yellow onion,', 'notes': 'halved and sliced'}]}, {'section_title': 'To Serve', 'ingredients': [{'amount': '4', 'unit': '', 'name': 'Pita bread loaves,', 'notes': 'halved (8 pita pockets)'}, {'amount': '', 'unit': '', 'name': '3-Ingredient Mediterranean salad,', 'notes': '(or sliced tomatoes and cucumbers, and chopped parsley)'}, {'amount': '1', 'unit': '', 'name': 'Homemade Tahini Sauce,', 'notes': 'follow this'}, {'amount': '', 'unit': '', 'name': 'Pickled Cucumbers,', 'notes': 'optional.'}]}] | In the bottom of large mixing bowl, add the shawarma spices. Add the olive oil, vinegar, and zest and juice of one lemon. Using a spoon, mix to combine.,Using a chef’s knife, cut the flap steak against the grain into thin bite-size slices (no more than ¼-inch in thickness).,Add the sliced meat to the bowl. Season with kosher salt and black pepper. Add the garlic and onions. Using a pair of tongs, toss very well to make sure the meat is well-coated with the marinade. Set aside to marinate at room temperature for a few minutes (or, if you have the time, cover and refrigerate for a couple of hours).,Heat a large cast iron grill pan or skillet over high heat. Using a pair of tongs, add the meat pieces, spreading them as much as you are able. Cook over high heat for anywhere between 8 and 15 minutes, until the meat is fully cooked. (If you like less liquid in your pan and extra char on the meat, you'll likely cook it for about 15 minutes. And if your pan is not large enough, cook the meat in batches).,While the meat is cooking, prepare the pita pockets and fixings. Make my 3-ingredient Mediterranean salad with tomatoes, cucumbers, and parsley. Make the tahini sauce. And prepare your pickled cucumbers, if using.,Assemble the shawarma sandwiches. Open up your pita pockets and load them up with the beef shawarma, salad, and finish with a generous drizzle of tahini sauce. Serve immediately! | [{'label': 'Calories:', 'value': '206.9', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '3.8', 'unit': 'g'}, {'label': 'Protein:', 'value': '18.9', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '3.3', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.3', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '53.6', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '204.4', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '318.2', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '1', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '183.9', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '8.9', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '22.3', 'unit': 'mg'}, {'label': 'Iron:', 'value': '2.1', 'unit': 'mg'}] | egyptian |
Tunisian Brik au Thon (Potato, Tuna, and Egg Stuffed Phyllo) | Serves – 4 | 10mins | 20mins | null | 30 mins | Appetizer, Breakfast, Lunch | [{'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'pound', 'name': 'yellow potatoes,', 'notes': 'peeled and quartered'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': 'plus more for frying (or use a neutral vegetable oil)'}, {'amount': '', 'unit': '', 'name': 'Black pepper', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'finely chopped flat parsley leaves', 'notes': ''}, {'amount': '8', 'unit': '', 'name': 'sheets filo dough,', 'notes': 'defrosted'}, {'amount': '1', 'unit': '', 'name': '(5-ounce) can oil-packed tuna,', 'notes': 'drained and flaked'}, {'amount': '1/2', 'unit': 'cup', 'name': 'capers,', 'notes': 'drained and rinsed'}, {'amount': '4', 'unit': '', 'name': 'eggs', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'Lemon,', 'notes': 'cut into wedges for serving'}]}] | Place the potatoes in a medium pot and cover with water. Bring to a boil over high heat, then season with 1 teaspoon of salt. Boil until they are fork-tender, about 15 minutes, then drain.,Transfer the potatoes to a large bowl. Mash them with 2 tablespoons of olive oil and season with salt and pepper to taste. Add the chopped parsley. It will feel like too much parsley but trust me, this is what makes or breaks the flavor. Let the mixture cool off a bit before using it.,Set up individual prep bowls to make it easier to work quickly: one for tuna, another for capers.,Line a large plate with paper towels. In a large, non-stick pan, pour in 1/2 cup olive oil and set on medium heat.,Ensure your hands are dry anytime you work with filo pastry. Place 2 sheets of filo on top of each other on a plate or a marble slab. Fold them in half, then roll two sides towards the center to get an approximate square shape for the base.,Place 1/4 of the potato filling in one corner of the prepared pastry square, making sure enough of a bare edge is left around it. Spread it in an even layer without covering more than half of the square.,Create a bit of an egg shaped well in the filling. Crack one of the eggs into a small bowl, then slide it into the well. Sprinkle tuna and capers over top to taste.,Moisten the edge of the dough using your finger and a bit of water. Carefully fold the empty side over the filling to form the typical triangle shape. Light pressure along the sides will be sufficient to bind the sides together so that the filling doesn’t escape when frying.,Now slide the whole Brik into the hot oil and quickly fry until just golden, turning once. If you are trying to achieve that nice, runny egg yolk, pay a lot of attention to your timing as it only takes about 2-3 minutes per side.,Immediately transfer the Brik to the towel-lined plate to dry off the excess oil. Repeat with the remaining dough and filling, cracking the egg into the bowl each time. Enjoy the brik with a nice squeeze of lemon and a sprinkling of capers and chopped parsley. | [{'label': 'Calories:', 'value': '334.6', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '32.2', 'unit': 'g'}, {'label': 'Protein:', 'value': '16.5', 'unit': 'g'}, {'label': 'Fat:', 'value': '15.6', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '3.3', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '2.6', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '8.6', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.02', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '167.5', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '952.1', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '463.5', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '3.2', 'unit': 'g'}, {'label': 'Sugar:', 'value': '0.9', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '1548.9', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '32.1', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '67.9', 'unit': 'mg'}, {'label': 'Iron:', 'value': '4.1', 'unit': 'mg'}] | moroccan |
cilantro | 6 people | 10 mins | 30 mins | 10 minutes mins 30 minutes mins 40 minutes mins | null | Soups & Stews | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cans', 'name': 'white kidney beans (2x 540 ml cans)', 'notes': 'drained and rinsed (see notes for dry beans substitution)'}, {'amount': '3', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}, {'amount': '1', 'unit': 'large', 'name': 'onion', 'notes': 'finely diced'}, {'amount': '6', 'unit': 'cloves', 'name': 'garlic', 'notes': 'crushed'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '1', 'unit': 'large', 'name': 'tomato', 'notes': 'grated'}, {'amount': '2 1/4', 'unit': 'teaspoon', 'name': 'kosher salt', 'notes': 'more per pereference'}, {'amount': '2', 'unit': 'teaspoons', 'name': 'paprika', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ginger powder', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'turmeric', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cumin', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cayenne', 'notes': ''}, {'amount': '4', 'unit': 'cups', 'name': 'water', 'notes': 'hot (more as needed), or sub chicken broth'}, {'amount': '1/4', 'unit': 'cup', 'name': 'parsley', 'notes': 'chopped'}, {'amount': '1/4', 'unit': 'cup', 'name': 'cilantro', 'notes': 'chopped'}]}] | In a medium stock pot or dutch oven over medium heat, add in the olive oil. Once heated for a few minutes, add in the diced onion and sauté until softened.,Add in the crushed garlic along with the spices and continue to cook for another 2 minutes.,Add the tomato paste along with the grated tomato. Cook and stir for a few minutes.,Add the drained and rinsed white kidney beans along with the cilantro, parsley and the water.,Stir and allow the mixture to come to a simmer. Cover and continue simmering for 30 minutes. The loubia is ready once it has thickened slightly and the flavours have melded together.,If using soaked dry cannellini beans, you will need to continue cooking for another hour, adding more water as needed to ensure a soupy consistency is maintained.,Garnish with fresh parsley or cilantro. Serve with Moroccan bread or bread of your choice. | {'Serving': '1 g', 'Calories': '196 kcal', 'Carbohydrates': '29 g', 'Protein': '9 g', 'Fat': '7 g', 'Saturated Fat': '1 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '5 g', 'Sodium': '1242 mg', 'Potassium': '209 mg', 'Fiber': '8 g', 'Sugar': '3 g', 'Vitamin A': '715 IU', 'Vitamin C': '14 mg', 'Calcium': '117 mg', 'Iron': '4 mg'} | moroccan |
Easy Turkish-Style Leeks Recipe in Olive Oil | Serves – 6 | 10mins | 25mins | null | None None | Entree, Side Dish | [{'section_title': '', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'large leeks,', 'notes': 'cleaned well and trimmed, whites and tender green parts sliced into ¼-inch rounds'}, {'amount': '2 to 3', 'unit': '', 'name': 'carrots,', 'notes': 'peeled and cut into ¼-inch rounds'}, {'amount': '3', 'unit': '', 'name': 'large garlic cloves,', 'notes': 'minced'}, {'amount': '', 'unit': '', 'name': 'Kosher salt and black pepper', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'rice,', 'notes': 'I used arborio rice, rinsed'}, {'amount': '', 'unit': '', 'name': 'Juice and zest of 1 large lemon', 'notes': ''}, {'amount': '½', 'unit': 'cup', 'name': 'chopped fresh parsley', 'notes': ''}]}] | null | [{'label': 'Calories:', 'value': '144.1', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '15', 'unit': 'g'}, {'label': 'Protein:', 'value': '1.7', 'unit': 'g'}, {'label': 'Fat:', 'value': '9.4', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '1.3', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1.1', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '6.7', 'unit': 'g'}, {'label': 'Sodium:', 'value': '129.5', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '220', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '2.4', 'unit': 'g'}, {'label': 'Sugar:', 'value': '3.2', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '4667.1', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '23.2', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '51.8', 'unit': 'mg'}, {'label': 'Iron:', 'value': '2', 'unit': 'mg'}] | turkish |
vegetable oil | 6 people | 20 mins | 15 mins | 20 minutes mins 15 minutes mins 35 minutes mins | null | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'kilogram', 'name': 'chicken breast', 'notes': '4 large pieces'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'cup', 'name': 'all purpose flour', 'notes': '70 grams'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '2', 'unit': 'teaspoon', 'name': 'dry parsley flakes', 'notes': 'optional'}]}, {'section_title': '', 'ingredients': [{'amount': '1.5', 'unit': 'cups', 'name': 'breadcrumbs', 'notes': '225 grams'}, {'amount': '1.5', 'unit': 'teaspoon', 'name': 'paprika', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'onion powder', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'garlic powder', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'pepper', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '3', 'unit': '', 'name': 'eggs', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'vegetable oil', 'notes': 'for frying'}]}] | Place the chicken breast on a stable cutting board. Place your hand flat on top of the chicken breast, and start at the thicker end. Using a sharp chef's knife, start cutting the breast in half while holding the breast down using your palm. Make gentle cuts until you reach the thinner end. You will have 2 flat pieces per chicken breast, that are roughly the same size and thickness. These pieces are called escalopes.,Keep the escalope pieces on the cutting board and place them side by side. Cover them with a layer of plastic wrap, then pound them with a meat mallet, a heavy pan, or a rolling pin.,The escalope pieces should be about half the thickness that it was before pounding. Repeat with the other chicken breasts.,Season the chicken on each side with the salt and pepper.,Combine the flour with the salt and pepper in a wide and shallow bowl that will fit the chicken escalope.,Combine the breadcrumbs with the salt, pepper, paprika, onion powder and garlic powder, in a wide shallow bowl. Mix to combine. You may also use any other seasoning that you like.,Whisk the eggs in a wide shallow bowl,Set up your dredging station with the chicken, the flour, the eggs and the breadcrumbs in a row.,Dip each chicken piece in the flour and pat it down until well coated on both sides, then dip it into the eggs and flip it so both sides are dipped. Finally, place it in the breadcrumbs and coat with sides. Place the breaded escalope on a large sheet pan and repeat with the rest of the chicken pieces.,In a saute pan over medium low heat, heat up the oil until hot.,Place the chicken escalope in the pan and fry on each side for 2 to 3 minutes, until golden. Depending on the size of your pan, fry the chicken in batches (I only fry 2 at a time) and avoid overcrowding the pan to maintain the oil temperature.,If the chicken is browning too fast, lower the heat. Its best to stick to a medium low temperature to ensure the chicken cooks before the breadcrumbs turn too dark.,Place the fried escalopes on a paper towel lined plate. Repeat until all the chicken is fried.,Serve with a side of fries and cabbage salad. | {'Serving': '1 g', 'Calories': '530 kcal', 'Carbohydrates': '28 g', 'Protein': '43 g', 'Fat': '26 g', 'Saturated Fat': '5 g', 'Polyunsaturated Fat': '12 g', 'Monounsaturated Fat': '6 g', 'Trans Fat': '0.2 g', 'Cholesterol': '189 mg', 'Sodium': '1198 mg', 'Potassium': '725 mg', 'Fiber': '2 g', 'Sugar': '2 g', 'Vitamin A': '210 IU', 'Vitamin C': '4 mg', 'Calcium': '75 mg', 'Iron': '3 mg'} | iraqi |
null | 20 | 15 mins | 45 mins | 15 minutes mins 45 minutes mins 1 hour hr | null | Desserts & Sweets | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'sugar', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'water', 'notes': ''}, {'amount': '1', 'unit': 'squeeze', 'name': 'lemon juice', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'orange blossom water or rose water', 'notes': 'optional'}]}, {'section_title': '', 'ingredients': [{'amount': '3', 'unit': 'cups', 'name': 'coarse semolina', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'sugar', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'shredded coconut', 'notes': 'unsweetened'}, {'amount': '1', 'unit': 'cup', 'name': 'melted butter', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'full fat greek yogurt', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'thick cream', 'notes': 'optional'}, {'amount': '1', 'unit': 'cup', 'name': 'milk', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'baking powder', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'baking soda', 'notes': ''}, {'amount': '15', 'unit': '', 'name': 'whole almonds', 'notes': 'for decorating'}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}]}] | Add all ingredients to a pot, stir and bring to a boil. Turn to medium heat and simmer for roughly 10 minutes. Add the orange blossom water if using, and leave to cool to room temperature on the counter.,Mix all dry ingredients (semolina, sugar, coconut, baking powder, baking soda) together very well with a spoon.,Add the wet ingredients (Greek yogurt, cream, milk, and melted butter) and mix well. Feel free to use your hands to ensure everything is well incorporated. Allow the batter to rest for 20 minutes.,Grease a circular or rectangular pan with tahini or butter (I used a 23cm pan but depends on your preferred thickness – it rises slightly).,Add the mixture into the pan and flatten it using a spoon.,Score the top of the batter in diamond shapes to make cutting it easier after baking. You can cut into any shape. Place the almonds in the centre of each piece.,Bake at 400 F for 45 mins until golden brown. Note that baking time will vary depending on your pan size. If using a larger pan and the namoura is thinner, start by halving this baking time and check it regularly (see notes),Remove from oven and pour sugar syrup on top right away and leave it 30 mins to soak it all in.,Cut namoura using a sharp knife to avoid crumbling and serve. | {'Serving': '1 g', 'Calories': '346 kcal', 'Carbohydrates': '51 g', 'Protein': '5 g', 'Fat': '14 g', 'Saturated Fat': '8 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '4 g', 'Trans Fat': '1 g', 'Cholesterol': '34 mg', 'Sodium': '176 mg', 'Potassium': '104 mg', 'Fiber': '1 g', 'Sugar': '32 g', 'Vitamin A': '392 IU', 'Vitamin C': '1 mg', 'Calcium': '52 mg', 'Iron': '1 mg'} | egyptian |
Turkish-Style Marinated Salmon with Savory Spices, Garlic, and Herbs | Serves – 6 | 10mins | 25mins | 6hrs | 35 mins | Entree | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': 'plus more for drizzling'}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': '(Tatli Biber Salçasi)'}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'lemon,', 'notes': 'juiced'}, {'amount': '4', 'unit': '', 'name': 'garlic cloves,', 'notes': 'crushed'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Freshly ground black pepper', 'notes': ''}, {'amount': '2', 'unit': 'pounds', 'name': 'salmon filet', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Finely chopped fresh herbs', 'notes': '(such as parsley, chives or cilantro), for garnish'}]}] | In a medium mixing bowl, stir together olive oil, red pepper paste, oregano, smoked paprika, Aleppo pepper, cumin, lemon juice, and garlic. Pat the salmon dry and season all over with salt and pepper. Place in a dish big enough to house it, then rub the marinade into the flesh of the fish. Cover and place in the fridge overnight, or at least 6 hours.,Remove the salmon from the fridge and preheat your oven to 375°F. Line a sheet pan with a large piece of foil, long enough to fold over salmon.,When your oven is hot, gently place the marinated salmon on the prepared sheet pan. Drizzle with a little olive oil and fold the foil over to cover the salmon, tenting to make sure it is not touching the fish (if you didn’t give yourself enough foil, just use a second sheet). Bake for 15 to 20 minutes until salmon is almost completely cooked through at the thickest part (see note).,Carefully remove the salmon from the oven and open foil to expose the top. Turn your broiler to high, then place the fish under the broiler briefly, about 3 to 5 minutes. Watch closely as it broils to make sure it doesn’t overcook or burn.,place the salmon on a serving dish, sprinkle with chopped fresh herbs and serve. | null | turkish |
Manti (Turkish Dumplings) with Garlicky Yogurt and Spiced Oil | Serves – 6 | 1hr40mins | 20mins | null | None None | Entree | [{'section_title': 'For the Dough', 'ingredients': [{'amount': '2', 'unit': '1/4', 'name': 'cups (300g) all-purpose flour,', 'notes': 'plus more for dusting'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'sea salt', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'medium egg,', 'notes': 'beaten'}, {'amount': '1/2', 'unit': 'cup', 'name': '(120g) water', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': 'plus more for greasing'}]}, {'section_title': 'For the Garlic Yogurt', 'ingredients': [{'amount': '16', 'unit': 'ounces', 'name': 'plain whole milk yogurt', 'notes': '(thick and creamy Turkish or Greek yogurt preferred)'}, {'amount': '2', 'unit': 'to 3', 'name': 'garlic cloves,', 'notes': 'minced or grated'}, {'amount': '', 'unit': '', 'name': 'sea salt,', 'notes': 'to taste'}]}, {'section_title': 'For the Filling', 'ingredients': [{'amount': '8', 'unit': 'ounces', 'name': 'lean ground beef or lamb', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'onion,', 'notes': 'grated or very finely chopped'}, {'amount': '', 'unit': '', 'name': 'sea salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'freshly ground black pepper', 'notes': ''}]}, {'section_title': 'For the Spiced Oil', 'ingredients': [{'amount': '1/4', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': 'or double concentrated tomato paste'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'dried mint,', 'notes': 'plus more for serving'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': 'plus more for serving'}]}] | Sift the flour and salt into a wide bowl. Make a well in the middle and pour in the egg, water and olive oil. Use your hands to slowly draw the flour into the liquid until you have a dough.,On a flour-dusted work surface, knead the dough for about 3–4 minutes until smooth and elastic. Manti dough needs to be quite firm to stretch well when rolling. Cover with plastic wrap and leave to rest in the refrigerator for 30 minutes.,In a medium bowl, whisk together the yogurt and garlic. Season with salt to taste. Cover and set aside to bring to room temperature.,In a large mixing bowl, stir together the meat and onion (and any juices from the onion). Season with a good pinch of salt and pepper and mix well. Cover and set aside.,Grease a large sheet tray with a thin layer of olive oil. Preheat the oven to 350°F.,Cut the dough into 3 equal pieces. Roll each piece into round dough balls. Keep the dough covered with a lightly damp tea towel as you go to prevent it from drying.,Lightly flour a clean work surface. Working one piece of dough at a time, roll the dough as thinly as you can into a sheet, about 12 x 10 inches. Use a sharp knife to cut the dough into strips, and then small squares, about 1-inch each.,Add a small spoonful of filling to the middle of each square (about the size of a chickpea). Pinch the opposite corners together to form a little pouch and press the seams together to seal firmly. Lightly flour your fingers if handling the dough becomes too sticky. Repeat with the remaining dough and filling, placing the shaped manti in a single layer in the prepared sheet tray.,Bake the dumplings in the hot oven for 8- 10 minutes, until they start to become lightly golden. Set aside to cool before boiling (or freezing to use at a later date, see note).,Fill a large pot with water and bring to a boil over high heat. Once boiling, season the water well with salt and gently add the baked dumplings. Adjust the heat to maintain a gentle simmer and simmer until the dumplings float, about 8 to 10 minutes. Drain and return the cooked manti to the pan off the heat. Toss with a drizzle of olive oil to prevent sticking.,Heat the oil in a wide pan until shimmering, then add the pepper paste or the tomato paste. Stir in the Aleppo pepper, mint, and sumac. Simmer, stirring, until fragrant, about one minute.,Arrange the manti on a warm serving dish and spoon the garlic yogurt over the top. Drizzle with the spiced oil. Optionally, decorate with more mint and sumac. Afiyet Olsun! (It means “May you be happy and healthy with this delicious food you eat†in Turkish). | [{'label': 'Calories:', 'value': '467.1', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '44.5', 'unit': 'g'}, {'label': 'Protein:', 'value': '15.6', 'unit': 'g'}, {'label': 'Fat:', 'value': '24.9', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '6.7', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '2.1', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '14.3', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.5', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '63.7', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '487.2', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '349.8', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '2', 'unit': 'g'}, {'label': 'Sugar:', 'value': '4.8', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '273', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '2.6', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '120.8', 'unit': 'mg'}, {'label': 'Iron:', 'value': '3.6', 'unit': 'mg'}] | turkish |
Simple Roasted Carrots Recipe | Serves – 6 | 5mins | 30mins | null | None None | Side | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'lb', 'name': 'carrots', 'notes': 'pealed and cut on the diagonal'}, {'amount': '', 'unit': '', 'name': '', 'notes': 'I used Private Reserve Greek extra virgin olive oil'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Black pepper', 'notes': ''}]}, {'section_title': 'To Flavor Roasted Carrots:', 'ingredients': [{'amount': '', 'unit': '', 'name': 'Spices of your choice', 'notes': '(I used 1/2 teaspoon ground'}, {'amount': '1', 'unit': '', 'name': 'garlic clove', 'notes': 'finely minced'}, {'amount': '1/2', 'unit': '', 'name': 'lime', 'notes': 'juice of'}, {'amount': '', 'unit': '', 'name': 'Parsley for garnish', 'notes': ''}]}] | Place the sliced carrots in a large mixing bowl, and add a generous drizzle of extra virgin olive oil (about 2 tbsp or so.) Season with kosher salt and black pepper. Toss to combine.,Transfer the carrots to a baking pan, making sure to spread them well in one single layer.,Roast in the heated oven for 20 to 30 minutes or until tender and slightly caramelized. Check part-way through and turn carrots over to get even color on both sides.),Remove from oven. Transfer the roasted carrots to a serving bowl. Here, you can add flavor to your liking. To follow the recipe, season with turmeric and harissa spice blend. If you like, add a little minced garlic and a splash of lime juice. Toss to combine. Garnish with fresh parsley. | [{'label': 'Calories:', 'value': '64.4', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '13.5', 'unit': 'g'}, {'label': 'Protein:', 'value': '1.5', 'unit': 'g'}, {'label': 'Fat:', 'value': '0.4', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.1', 'unit': 'g'}, {'label': 'Sodium:', 'value': '492.1', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '483.8', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '4.4', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '25259.1', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '10.7', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '51.7', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.5', 'unit': 'mg'}] | moroccan |
Turkish Borek Recipe | Serves – 12 | 20mins | 35mins | null | 55 mins | Breakfast, Entree or Side Dish | [{'section_title': 'For the Crust', 'ingredients': [{'amount': '1', 'unit': '', 'name': '(16 ounce) package phyllo dough,', 'notes': 'thawed if frozen'}, {'amount': '', 'unit': '', 'name': '', 'notes': 'for greasing'}, {'amount': '1', 'unit': '', 'name': 'medium egg,', 'notes': 'beaten'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'white sesame seeds', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'black sesame seeds', 'notes': ''}]}, {'section_title': 'For the Filling', 'ingredients': [{'amount': '8', 'unit': 'ounces', 'name': 'spinach leaves,', 'notes': 'roughly chopped'}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Sea salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Freshly ground black pepper', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'medium egg,', 'notes': 'beaten'}, {'amount': '7', 'unit': 'ounces', 'name': 'medium cheddar or Turkish taze kaşar,', 'notes': 'grated'}, {'amount': '7', 'unit': 'ounces', 'name': 'feta cheese or beyaz peynir,', 'notes': 'drained and crumbled'}]}, {'section_title': 'For the Egg and Milk Mixture', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'egg,', 'notes': 'beaten'}, {'amount': '1/2', 'unit': 'cup', 'name': 'whole milk', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '1/3', 'unit': 'cup', 'name': 'sparkling water', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Sea salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Freshly ground black pepper', 'notes': ''}]}] | Preheat the oven to 400°F. Grease the base and sides of an 8 x 12-inch baking dish with a thin layer of olive oil.,o a large bowl, add the spinach and olive oil. Season with salt and pepper to taste. With clean hands, go hands-on and combine well, kneading olive oil and the seasoning into the spinach. This wilts the spinach, shrinks it in size, and infuses the flavors.,Add the beaten egg and the cheeses and give everything a good mix.,In a small mixing bowl, combine the beaten egg, milk, olive oil and sparkling water. Season with salt and pepper to your taste.,Open the phyllo sheets and place on a clean, dry surface. Dampen a clean dish towel or a couple of paper towels and use as a cover for the phyllo so it doesn’t dry out. Cut the sheets to to fit into your baking dish. Save the smaller-size scraps as you go.,Divide the sheets into two piles – this will help you know when you’re half way through. Place two big sheets in the greased dish and brush with a thin layer of the egg and milk mixture (about 2 tablespoons). Layer in the smaller scrap sheets, combining to make one large sheet as you go. Brush with the egg and milk Mixture every two layers until you’ve used half of the sheets.,Brush again with the egg and milk mixture and gently and evenly spread over the filling. Keep on layering and brushing with the egg and milk mixture every two sheets. Place the last sheet, pour in the remaining egg and milk mixture, and brush, tucking the edges in.,Slice the börek into 12 rectangles and wait a minute or so for the egg and milk mixture penetrate all through the slices. Brush with the remaining beaten egg and sprinkle with the sesame seeds. Let the börek soak up the liquid for at least 10 minutes.,Bake for 35 minutes, or until golden on top. Leave to cool for 5-7 minutes, then serve warm or at room temperature. | [{'label': 'Calories:', 'value': '292.9', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '22.6', 'unit': 'g'}, {'label': 'Protein:', 'value': '11.5', 'unit': 'g'}, {'label': 'Fat:', 'value': '17.4', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '7.1', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1.7', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '6.6', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.01', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '73.4', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '515.3', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '196.4', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '1.4', 'unit': 'g'}, {'label': 'Sugar:', 'value': '0.7', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '2083.8', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '5.3', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '259.8', 'unit': 'mg'}, {'label': 'Iron:', 'value': '2.4', 'unit': 'mg'}] | turkish |
Vegetarian Turkish Pide (Peynirli, Sebzeli Pide) | Serves – 8 | 25mins | 25mins | 1hr | None None | Appetizer, Bread, Entree | [{'section_title': 'For the dough:', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'warm water', 'notes': ''}, {'amount': '2 ¼', 'unit': 'teaspoons', 'name': 'instant dry yeast', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'granulated sugar', 'notes': ''}, {'amount': '2 ¼', 'unit': 'cups', 'name': '(300 g) all-purpose flour', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'sea salt', 'notes': 'or Kosher salt'}, {'amount': '3', 'unit': 'tablespoons', 'name': '', 'notes': 'divided + more for drizzling'}]}, {'section_title': 'For the topping:', 'ingredients': [{'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': 'divided'}, {'amount': '1', 'unit': '', 'name': 'medium onion,', 'notes': 'finely chopped'}, {'amount': '4', 'unit': 'cloves', 'name': 'garlic,', 'notes': 'minced'}, {'amount': '8', 'unit': 'ounces', 'name': 'cremini', 'notes': 'or white button mushrooms'}, {'amount': '1', 'unit': '', 'name': 'large red bell pepper,', 'notes': 'de-seeded, quartered and thinly sliced'}, {'amount': '5', 'unit': 'oz', 'name': 'spinach leaves,', 'notes': 'washed and pat dried'}, {'amount': '¾', 'unit': 'cup', 'name': '(7 ounces) feta cheese,', 'notes': 'crumbled'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Salt and freshly ground black pepper,', 'notes': 'to taste'}]}, {'section_title': 'For the egg wash:', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'beaten egg', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': 'to brush the pide'}]}] | null | [{'label': 'Calories:', 'value': '301.4', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '34', 'unit': 'g'}, {'label': 'Protein:', 'value': '9.3', 'unit': 'g'}, {'label': 'Fat:', 'value': '14.8', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '3.6', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1.5', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '8.7', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.003', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '33', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '484.1', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '374.6', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '3.1', 'unit': 'g'}, {'label': 'Sugar:', 'value': '2.4', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '2291.5', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '25.5', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '110.3', 'unit': 'mg'}, {'label': 'Iron:', 'value': '2.7', 'unit': 'mg'}] | turkish |
Best Layered Hummus Dip Recipe | Serves – 6 | 10mins | 15mins | null | None None | Appetizer | [{'section_title': 'For Hummus:', 'ingredients': [{'amount': '', 'unit': '', 'name': 'Make this', 'notes': 'or use 16-oz store-bought quality hummus that you like.'}]}, {'section_title': 'For Spiced Beef:', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'small red onion,', 'notes': 'chopped, divided'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '1/2', 'unit': '', 'name': 'green bell pepper,', 'notes': 'cored and chopped'}, {'amount': '8', 'unit': 'ounces', 'name': 'lean ground beef,', 'notes': 'I used'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'canned tomato sauce', 'notes': ''}]}, {'section_title': 'Fresh toppings', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'Roma tomato,', 'notes': 'chopped'}, {'amount': '1/2', 'unit': 'cup', 'name': 'chopped fresh parsley', 'notes': ''}, {'amount': '3', 'unit': 'tbsp', 'name': 'toasted pine nuts,', 'notes': 'optional'}]}] | null | [{'label': 'Calories:', 'value': '246.1', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '16.1', 'unit': 'g'}, {'label': 'Protein:', 'value': '15.1', 'unit': 'g'}, {'label': 'Fat:', 'value': '14.6', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2.9', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '4.6', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '5.7', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.2', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '24.6', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '413.1', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '488.3', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '5.9', 'unit': 'g'}, {'label': 'Sugar:', 'value': '2.2', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '659', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '19.3', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '54.9', 'unit': 'mg'}, {'label': 'Iron:', 'value': '3.6', 'unit': 'mg'}] | labanese |
cilantro | 6 people | 5 mins | 30 mins | 5 minutes mins 30 minutes mins 35 minutes mins | null | Moroccan | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'globe eggplant (approx. 450g)', 'notes': 'peeled in a zebra pattern and cut into 1 inch cubes'}, {'amount': '3', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}, {'amount': '3', 'unit': 'large', 'name': 'tomatoes', 'notes': 'grated'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '3', 'unit': 'cloves', 'name': 'garlic', 'notes': 'crushed'}, {'amount': '1 1/2', 'unit': 'teaspoon', 'name': 'paprika', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cumin', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'kosher salt', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': 'more per preference'}, {'amount': '1/2', 'unit': '', 'name': 'lemon', 'notes': 'juiced, more per preference'}, {'amount': '1/4', 'unit': 'cup', 'name': 'parsley', 'notes': 'chopped'}, {'amount': '1/4', 'unit': 'cup', 'name': 'cilantro', 'notes': 'chopped'}]}] | Begin by peeling the eggplant in a zebra pattern (every other section is peeled) and cutting into 1 inch cubes.,Next, grate the the tomatoes with a metal grater and set aside.,In a large sauté pan, heat up the olive oil over medium heat. Add in the cubed eggplant and cook, stirring for a few minutes. Cover and continue to cook for 20 minutes until the eggplant has completely softened.,Once softened, begin mashing the eggplant roughly. It's fine to leave some pieces to have more texture.,Mix in the grated tomato along with the tomato paste, paprika, cumin, salt, pepper and crushed garlic. Continue to cook for about 10 minutes to allow all the flavours to combine together and for the tomato to reduce.,Pour in the lemon juice and sprinkle with the cilantro and parsley. Toss to combine. Taste and adjust for more lemon juice or salt per preference.,Serve warm, at room temperature or cold. | {'Serving': '1 g', 'Calories': '80 kcal', 'Carbohydrates': '4 g', 'Protein': '1 g', 'Fat': '7 g', 'Saturated Fat': '1 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '5 g', 'Sodium': '200 mg', 'Potassium': '189 mg', 'Fiber': '1 g', 'Sugar': '2 g', 'Vitamin A': '800 IU', 'Vitamin C': '18 mg', 'Calcium': '18 mg', 'Iron': '1 mg'} | moroccan |
Heirloom Tomato Salad with Dukkah | Serves – 4 | 10mins | 0mins | null | 10 mins | Salad | [{'section_title': 'For the Dressing', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '1', 'unit': '', 'name': 'lemon,', 'notes': 'juice of'}, {'amount': '1/3', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher salt and black pepper', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'ancho or jalapeno pepper,', 'notes': 'seeded and thinly sliced (optional)'}, {'amount': '4 to 6', 'unit': 'tbsp', 'name': '', 'notes': 'follow this homemade'}]}, {'section_title': 'For the Tomato Salad', 'ingredients': [{'amount': '3', 'unit': '', 'name': 'large heirloom tomatoes', 'notes': 'about 1 ½ pounds, sliced into rounds'}, {'amount': '', 'unit': '', 'name': 'Kosher Salt', 'notes': 'a pinch'}, {'amount': '1', 'unit': 'tbsp', 'name': 'chopped fresh mint,', 'notes': 'optional'}]}] | In a small bowl, combine the garlic, lemon juice, olive oil, and a good pinch of kosher salt. Whisk well to combine. Add the chili peppers, if using , and give it another whisk. Set aside for now.,Slice the heirloom tomatoes into ¼-inch round slices and arrange them on a large plate. Drizzle with as much of the dressing as you like and keep the rest to the side for dipping.,Top with the dukkah and fresh mint. Serve! | [{'label': 'Calories:', 'value': '187.7', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '7', 'unit': 'g'}, {'label': 'Protein:', 'value': '1.3', 'unit': 'g'}, {'label': 'Fat:', 'value': '18.3', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2.5', 'unit': 'g'}, {'label': 'Sodium:', 'value': '296.9', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '277.9', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '2.1', 'unit': 'g'}, {'label': 'Sugar:', 'value': '3.3', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '865.3', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '32', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '22.8', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.6', 'unit': 'mg'}] | egyptian |
Turkish Lentil Mezze (Mercimek Köftesi) | Serves – 4 | 20mins | 30mins | null | 50 mins | Entree or Side Dish | [{'section_title': '', 'ingredients': [{'amount': '3', 'unit': 'cups', 'name': 'hot water', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': 'plus more for drizzling'}, {'amount': '2', 'unit': '', 'name': 'yellow or white onions,', 'notes': 'finely chopped'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'double concentrated tomato paste', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': '(biber salçası, see note)'}, {'amount': '3/4', 'unit': 'cup', 'name': '(heaping) red lentils, rinsed', 'notes': ''}, {'amount': '3/4', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'green onions,', 'notes': 'trimmed and finely chopped'}, {'amount': '1', 'unit': '', 'name': 'small bunch flat-leaf parsley,', 'notes': 'finely chopped'}, {'amount': '1 1/2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': '(optional)'}, {'amount': '', 'unit': '', 'name': 'Kosher salt,', 'notes': 'to taste'}, {'amount': '', 'unit': '', 'name': 'Freshly ground black pepper,', 'notes': 'to taste'}]}, {'section_title': 'For Serving', 'ingredients': [{'amount': '', 'unit': '', 'name': 'Lettuce cups', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Lemon wedges', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'optional'}]}] | Heat 3 cups of water in a small saucepan or tea kettle.,To a large sauté pan set over medium-high heat add the olive oil. Once the oil begins to shimmer, add the onions and sauté for 10–12 minutes, stirring often until they’re softened and starting to caramelize. Add the tomato paste, and red pepper paste, and combine well, then set aside to cool.,Place the heaping 3/4 cup rinsed red lentils in a medium saucepan with 2 cups of hot water. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Simmer until the lentils are cooked through, about 15 minutes. Skim off any scum that rises to the surface with a spoon and stir occasionally so that the lentils don’t stick to the bottom of the pan. Drain off any leftover liquid – the cooked lentils will be the consistency of a thick, chunky purée. Set aside to cool in a large bowl.,In the same pan off heat, stir the 3/4 cup fine bulgur with the remaining scant 1 cup of hot water. Cover and let the bulgur absorb the water and soften for 5 minutes.,Into the bowl with the cooled lentils, add the bulgur, sautéed onions mixture, green onions, and parsley. Season with ground cumin, Aleppo pepper (if using), salt and pepper. Stir to combine–the mixture needs a good seasoning, adjust the salt to your taste.,Fill a medium bowl with room temperature water and a drizzle of olive oil. Slightly dampen your hands in the oily water, then knead the bulgur and lentil mixture for a couple of minutes until well combined. It will be a soft dough consistency. Check the seasoning and add more salt or spices to your taste, mix well.,Dampen your hands and take a large walnut-sized piece of the mixture and squeeze it gently in your hand like you're making a loose fist. You want to shape them into rough-looking ovals. Place on a wide serving plate over a bed of lettuce leaves. Repeat until you’ve used all of the mixture.,Serve with lemon wedges on the side or with a drizzle of pomegranate molasses, as my husband prefers. | [{'label': 'Calories:', 'value': '307.4', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '48.3', 'unit': 'g'}, {'label': 'Protein:', 'value': '13.3', 'unit': 'g'}, {'label': 'Fat:', 'value': '8.1', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '1.1', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1.2', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '5.4', 'unit': 'g'}, {'label': 'Sodium:', 'value': '92.3', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '647.7', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '16.9', 'unit': 'g'}, {'label': 'Sugar:', 'value': '4.4', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '416', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '9.6', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '66.3', 'unit': 'mg'}, {'label': 'Iron:', 'value': '4.3', 'unit': 'mg'}] | turkish |
Tunisian-Style Baked Frittata with Carrot and Harissa | Serves – 4 | 10mins | 25mins | null | 35 mins | Breakfast, Lunch | [{'section_title': '', 'ingredients': [{'amount': '3/4', 'unit': 'pound', 'name': 'carrots,', 'notes': 'trimmed, scrubbed, and cut into large pieces'}, {'amount': '1', 'unit': '', 'name': 'medium yellow onion,', 'notes': 'cut into large pieces'}, {'amount': '1', 'unit': 'cup', 'name': 'parsley leaves and tender stems,', 'notes': 'plus more parsley leaves for garnish'}, {'amount': '6', 'unit': '', 'name': 'eggs', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'whole milk', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': '(divided)'}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'baking powder', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Black pepper', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'large garlic cloves,', 'notes': 'minced'}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1 to 2', 'unit': 'teaspoons', 'name': '', 'notes': '(optional), plus more for serving'}]}] | Position a rack in the middle of your oven and preheat your oven to 350°F.,In the large bowl of food processor fitted with a blade, pulse the carrots until they’re finely chopped or shredded. Transfer to a large mixing bowl.,Pulse the onion in the food processor until finely chopped. Transfer to the bowl with the carrots and give your food processor a rinse.,Wipe the food processor dry, then add the parsley. Pulse until finely chopped. Add to a large mixing bowl, separate from the carrot/onion mixture.,To the bowl with the parsley, add the eggs, milk, 3/4 teaspoon Ras el Hanout, baking powder, and a big dash of salt and pepper. Whisk to combine.,In a 10-inch oven-safe skillet, heat 2 tablespoons olive oil over medium heat until shimmering. Add the carrot and onion mixture, along with the garlic, remaining 1/4 teaspoon Ras el hanout, and a big pinch of salt and pepper. Cook, stirring occasionally with a wooden spoon, until the mixture has softened and gained some color, about 10 minutes.,Stir in the harissa paste (if using), then spread the carrot and onion mixture evenly on the bottom of the pan. Pour the egg mixture on top.,Transfer the skillet to the center rack or the heated oven. Bake until the eggs are fully set in the middle, about 15 minutes.,Remove from the oven and allow the frittata to rest for 5 minutes before slicing. Garnish with the reserved parsley and serve with a bit more harissa in a small bowl to the side. | [{'label': 'Calories:', 'value': '159.6', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '14', 'unit': 'g'}, {'label': 'Protein:', 'value': '10.5', 'unit': 'g'}, {'label': 'Fat:', 'value': '7.1', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2.4', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1.4', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '2.6', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.03', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '247.4', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '211.3', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '526.3', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '3.6', 'unit': 'g'}, {'label': 'Sugar:', 'value': '6.5', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '15870.6', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '27.7', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '136.4', 'unit': 'mg'}, {'label': 'Iron:', 'value': '2.6', 'unit': 'mg'}] | moroccan |
Cilbir: Turkish Eggs in Garlicky Yogurt Sauce | Serves – 2 | 10mins | 10mins | null | 20 mins | Breakfast | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'plain Greek yogurt', 'notes': '(made with whole milk, at room temperature)'}, {'amount': '1 to 2', 'unit': '', 'name': 'garlic cloves', 'notes': '(finely minced)'}, {'amount': '2', 'unit': '', 'name': 'eggs', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '1 to 2', 'unit': 'tablespoons', 'name': 'vinegar', 'notes': '(optional)'}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': '(or red pepper flakes)'}]}] | In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between two serving bowls and set aside for now.,Bring a medium saucepan full of water to a boil. Stir in the vinegar.,Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.,When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.,Prepare and cook the second egg exactly as you did the first.,While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat.,Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil.,Serve immediately with your favorite rustic bread. | [{'label': 'Calories:', 'value': '343.8', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '6.3', 'unit': 'g'}, {'label': 'Protein:', 'value': '17.2', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '5.7', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.1', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '170.2', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '142.4', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '106.1', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '0.7', 'unit': 'g'}, {'label': 'Sugar:', 'value': '3.8', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '896.3', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '0.5', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '166.9', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.3', 'unit': 'mg'}] | turkish |
Foul Mudammas (Egyptian Fava Beans) | Serves – 5 | 15mins | 10mins | null | None None | Vegan | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'cans plain', 'notes': '13 to 15 ounces each can (see notes if using dry fava beans)'}, {'amount': '½', 'unit': 'cup', 'name': 'water', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '½ to 1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1 to 2', 'unit': '', 'name': 'hot peppers,', 'notes': 'chopped (jalapenos will work here)'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves,', 'notes': 'chopped'}, {'amount': '1', 'unit': '', 'name': 'large lemon,', 'notes': 'juice of'}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'chopped parsley', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'tomato,', 'notes': 'diced'}]}, {'section_title': 'To Serve:', 'ingredients': [{'amount': '', 'unit': '', 'name': 'Warm', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Sliced tomatoes', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Sliced cucumbers', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Green onions', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Olives', 'notes': ''}]}] | null | [{'label': 'Calories:', 'value': '143', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '26.2', 'unit': 'g'}, {'label': 'Protein:', 'value': '10.6', 'unit': 'g'}, {'label': 'Fat:', 'value': '0.7', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.1', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.2', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '0.2', 'unit': 'g'}, {'label': 'Sodium:', 'value': '805.7', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '594.9', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '7.9', 'unit': 'g'}, {'label': 'Sugar:', 'value': '1.4', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '1270.9', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '37.6', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '75.4', 'unit': 'mg'}, {'label': 'Iron:', 'value': '2.9', 'unit': 'mg'}] | egyptian |
Arabic Tea with Mint (Shai Bil Na’ana’a) | Serves – 6 | null | 11mins | null | None None | Drinks | [{'section_title': '', 'ingredients': [{'amount': '6', 'unit': 'cups', 'name': 'water', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'loose-leaf black tea,', 'notes': 'or more if you like your tea strong'}, {'amount': '6-8', 'unit': '', 'name': 'fresh mint leaves,', 'notes': 'a large handful'}, {'amount': '', 'unit': '', 'name': 'sugar or sweetener,', 'notes': 'optional'}]}] | Bring the water to a rolling boil in a tea kettle or medium saucepan. Stir in the tea and allow it to boil for 1 minute to help "agitate" the tea leaves.,Turn off the heat and immediately add the fresh mint leaves. Cover and allow the tea to steep for 5 minutes. Ideally, your tea should be an amber red (a deep red indicates that the tea may have over-steeped).,Divide the tea among cups (preferably clear teacups), pouring through a small mesh strainer to strain the leaves. Serve with sugar on the side so guests may add as much as they like. | [{'label': 'Calories:', 'value': '1.8', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '0.4', 'unit': 'g'}, {'label': 'Protein:', 'value': '0.1', 'unit': 'g'}, {'label': 'Fat:', 'value': '0.02', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.01', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.01', 'unit': 'g'}, {'label': 'Sodium:', 'value': '12.6', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '14.2', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '0.2', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '106.2', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '0.8', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '13.2', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.1', 'unit': 'mg'}] | moroccan |
water | 6 Servings | 5 mins | 25 mins | 5 minutes mins 25 minutes mins | null | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'vermicelli noodles', 'notes': ''}, {'amount': '3', 'unit': 'cups', 'name': 'long grain rice', 'notes': 'basmati preferred'}, {'amount': '5', 'unit': 'tablespoons', 'name': 'vegetable oil', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'chicken stock cube', 'notes': 'optional, can replace with vegetable stock'}, {'amount': '2', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '5', 'unit': 'cups', 'name': 'water', 'notes': ''}]}] | Start by washing the rice several times until the water runs clear. Drain and set aside.,In a non-stick pot, heat the vegetable oil on medium heat. Then add the vermicelli noodles and cook until golden brown. Ensure you stir constantly as they tend to burn quickly. This should take 5-7 minutes,Once they are a golden brown, add the drained rice, the salt, and the stock cube. Stir together for for a few minutes so the rice grains are coated in the oil,Add the water, mix well, and allow it to come to a boil for a few minutes.,Once it starts to boil, cover the pot and reduce the heat to low. Leave it undisturbed for 20 minutes,Once 20 minutes is up, turn off the heat and keep the pot covered for another 5 minutes,Fluff with a fork and serve with some fresh parsley and toasted nuts if desired | {'Serving': '1 Serving', 'Calories': '583 kcal', 'Carbohydrates': '107 g', 'Protein': '8 g', 'Fat': '12 g', 'Saturated Fat': '2 g', 'Polyunsaturated Fat': '7 g', 'Monounsaturated Fat': '3 g', 'Trans Fat': '0.1 g', 'Cholesterol': '0.1 mg', 'Sodium': '1021 mg', 'Potassium': '120 mg', 'Fiber': '2 g', 'Sugar': '0.2 g', 'Vitamin A': '0.01 IU', 'Vitamin C': '0.01 mg', 'Calcium': '41 mg', 'Iron': '1 mg'} | iraqi |
onion sumac salad | 4 servings | 15 mins | 15 mins | 15 minutes mins 15 minutes mins 4 hours hrs 4 hours hrs 30 minutes mins | 4 hrs | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'large', 'name': 'onion', 'notes': 'quartered'}, {'amount': '1/2', 'unit': 'kg', 'name': 'regular ground beef', 'notes': '(500g) or a mix of lamb and beef'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'whole yogurt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'whole milk', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'fresh thyme', 'notes': 'leaves picked'}, {'amount': '1 1/2', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1-2', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': 'or butter'}]}, {'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'cup', 'name': 'greek yogurt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'mayonnaise', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'lemon', 'notes': 'juiced'}, {'amount': '', 'unit': '', 'name': 'salt and pepper to taste', 'notes': ''}, {'amount': '2', 'unit': 'tablepsoons', 'name': 'fresh dill, finely chopped', 'notes': 'or substitute 1 teaspoon dried dill'}, {'amount': '1', 'unit': '', 'name': 'garlic clove', 'notes': 'grated on a microplane'}]}, {'section_title': '', 'ingredients': [{'amount': '', 'unit': '', 'name': 'thinly sliced tomato', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'pickles', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'pita bread or flatbread', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'onion sumac salad', 'notes': '1 thinly sliced white or red onion combined with 2 teaspoons sumac, 1/4 cup chopped parsley, a pinch of salt and 1 tablespoon olive oil'}]}] | In a food processor, pulse the chopped onion until finely minced. Add the ground meat, fresh thyme, salt, pepper, yogurt and milk, blending until evenly mixed and smooth, for at least 1-2 minutes.,Lay out a large piece of plastic wrap or wax paper and scoop the meat onto it. Shape the meat into a 20 cm large log using the plastic wrap, twisting the ends to seal and compact it into a sausage-like form. Freeze until solid for at least 4 hours.,Once the kebab meat is solid, unwrap a portion and place it horizontally on a kitchen towel to avoid slipping. Slice it thinly along the circular side, about 5 mm thick. If you find it easier to stand it up, you can also slice along the longer side.,Heat a large heavy bottomed cast iron skillet over medium-high heat with a light spray of oil. Cook the meat strips until golden brown on each side, about 2 to 3 minutes, then transfer to a dish. Work fast in batches before the doner slices defrost completely. You also should not crowd the pan or they will steam.,In a small bowl, combine the greek yogurt, mayonnaise, lemon juice, salt and pepper, dill and the grated garlic clove. Whisk the sauce then taste and adjust for salt as desired.,To assemble the doner kebab, place crispy meat slices on a pita or flatbread, add sliced tomato, sumac onion salad, and drizzle with white sauce. Roll up the doner kebab and serve with extra white sauce on the side | {'Serving': '1 serving', 'Calories': '440 kcal', 'Carbohydrates': '6 g', 'Protein': '25 g', 'Fat': '34 g', 'Saturated Fat': '11 g', 'Polyunsaturated Fat': '4 g', 'Monounsaturated Fat': '15 g', 'Trans Fat': '2 g', 'Cholesterol': '95 mg', 'Sodium': '1019 mg', 'Potassium': '472 mg', 'Fiber': '1 g', 'Sugar': '3 g', 'Vitamin A': '112 IU', 'Vitamin C': '6 mg', 'Calcium': '91 mg', 'Iron': '3 mg'} | turkish |
Ezme (Spicy Turkish Salad) | Serves – 4 | null | 15mins | 1hr | 15 mins | Condiment, Sauce/Dip | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'small white or yellow onion,', 'notes': 'very finely chopped'}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': '(biber salçası, see note)'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'double concentrated tomato paste', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'medium ripe tomatoes,', 'notes': 'halved, seeds removed and very finely chopped'}, {'amount': '2-3', 'unit': '', 'name': 'small hot green peppers,', 'notes': 'like serrano or jalapeno, seeds removed and very finely chopped'}, {'amount': '1/4', 'unit': 'cup', 'name': 'finely chopped parsley', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'finely chopped fresh mint leaves', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'lemon,', 'notes': 'juiced'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Freshly ground black pepper', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'roughly chopped walnuts', 'notes': ''}]}] | To a large mixing bowl, add the onion, red pepper paste, and tomato paste. Use your hands to knead and mix them well so that the paste infuses to the onions.,Stir in the tomatoes, peppers, parsley and mint. Combine well with your hands for the flavors to infuse. Drizzle the olive oil and lemon juice over, season with salt and pepper to taste, and give them all a good mix. Cover and keep in the fridge until serving. It would be best if you can let the Ezme sit for an hour or so before serving; this will help the flavors mingle and settle.,To give this spread a more modern twist, I like to sprinkle a few crushed walnuts over Ezme when serving. Afiyet Olsun. | [{'label': 'Calories:', 'value': '142.5', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '11.7', 'unit': 'g'}, {'label': 'Protein:', 'value': '2.9', 'unit': 'g'}, {'label': 'Fat:', 'value': '10.7', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '1.4', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '3.3', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '5.6', 'unit': 'g'}, {'label': 'Sodium:', 'value': '73.7', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '498.8', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '3.4', 'unit': 'g'}, {'label': 'Sugar:', 'value': '6.2', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '1595.6', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '41.5', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '39', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.2', 'unit': 'mg'}] | turkish |
Tarator Sauce | Serves – 6 | 15mins | null | null | 15 mins | Condiment | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'slices', 'name': '(2oz) stale or toasted white bread,', 'notes': 'crumbled'}, {'amount': '4', 'unit': '', 'name': 'medium garlic cloves,', 'notes': 'roughly chopped'}, {'amount': '1', 'unit': 'cup', 'name': '(3.5oz) shelled walnuts', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': 'lemon juice', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'room temperature water', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Sea salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Freshly ground black pepper', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'for serving (optional)'}]}] | In a food processor fitted with the blade, add the bread, garlic, walnuts, lemon juice. Pulse until it turns into a rough paste.,Add the water and season with a pinch of salt and pepper. Blend on low speed until almost smooth, but not fully pureed (it is nice to feel the texture of walnuts a little). You’re looking for a loose hummus-like consistency.,Transfer to a storage container or serving dish and stir in the olive oil until well-combined. Taste and adjust the seasoning. Sprinkle with Aleppo pepper (if using) and serve immediately, or cover and keep in the fridge for up to 2 days. | [{'label': 'Calories:', 'value': '219.6', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '8.3', 'unit': 'g'}, {'label': 'Protein:', 'value': '4.1', 'unit': 'g'}, {'label': 'Fat:', 'value': '20.2', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2.2', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '10.1', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '6.9', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.003', 'unit': 'g'}, {'label': 'Sodium:', 'value': '45.1', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '115', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '1.7', 'unit': 'g'}, {'label': 'Sugar:', 'value': '1.3', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '4.7', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '3.8', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '34.9', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1', 'unit': 'mg'}] | turkish |
dried mint | 6 Servings | 5 mins | 30 mins | 5 minutes mins 30 minutes mins 35 minutes mins | null | Soups & Stews | [{'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'cup', 'name': 'rice', 'notes': 'short grain (100g)'}, {'amount': '1.5', 'unit': 'litres', 'name': 'water', 'notes': 'or low sodium chicken broth'}, {'amount': '400', 'unit': 'g', 'name': 'yogurt', 'notes': 'full fat'}, {'amount': '1', 'unit': '', 'name': 'egg', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'flour', 'notes': '11g'}, {'amount': '1/2', 'unit': '', 'name': 'lemon, juiced', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'kosher salt', 'notes': ''}]}, {'section_title': 'For the Butter Drizzle:', 'ingredients': [{'amount': '2', 'unit': 'tablespoons', 'name': 'butter', 'notes': '(30g, unsalted)'}, {'amount': '2', 'unit': 'tabelspoons', 'name': 'dried mint', 'notes': ''}]}] | Start by washing the short grain rice a few times in a small bowl. While the rice is in the bowl with water, use your hand to rub the grains together and break them up. Do this a few times until most of the grains are broken up.,Place the rice in a medium soup pot, along with all of the water (or chicken broth) and bring to a boil on medium heat. Allow the rice to cook for 15 to 20 minutes, covered, until the rice grains are very soft. Remove from the heat. The cooked rice is meant to be soupy.,While the rice is cooking, place the yogurt, egg, lemon juice, salt and flour in a bowl or measuring cup and whisk well to combine all the ingredients into a thick and creamy mixture.,When the rice is finished cooking, ladle a bit of the hot water from the rice pot into the yogurt mixture and whisk vigorously to combine. Continue to do this with 2-3 ladlefuls of the liquid. This process tempers the yogurt and ensures it does not split when added to the pot.,Once the yogurt is tempered, pour all of it into the soup pot with the rice and water. Whisk to combine all the ingredients, then simmer it on medium low heat for 10-15 minutes, stirring occasionally. Taste and adjust for salt.,In a small skillet, melt the butter. Then, add the dried mint and stir for 10-20 seconds. Do not leave the mint in for longer as it will burn quickly.,Pour the butter and mint drizzle into the soup pot and stir to combine.,Serve the soup in bowls and garnish with more dried mint and Aleppo pepper if desired. | {'Serving': '1 g', 'Calories': '116 kcal', 'Carbohydrates': '17 g', 'Protein': '5 g', 'Fat': '3 g', 'Saturated Fat': '2 g', 'Polyunsaturated Fat': '0.3 g', 'Monounsaturated Fat': '1 g', 'Trans Fat': '0.003 g', 'Cholesterol': '36 mg', 'Sodium': '448 mg', 'Potassium': '147 mg', 'Fiber': '0.4 g', 'Sugar': '3 g', 'Vitamin A': '149 IU', 'Vitamin C': '1 mg', 'Calcium': '108 mg', 'Iron': '1 mg'} | turkish |
Turkish Spinach and Eggs (Ispanaklı Yumurta) | Serves – 4 | 10mins | 25mins | null | 35 mins | Breakfast | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'onion,', 'notes': 'finely diced'}, {'amount': '3', 'unit': '', 'name': 'garlic cloves,', 'notes': 'crushed or minced'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': '(Tatli Biber Salçasi, see note for substitution)'}, {'amount': '2', 'unit': '', 'name': 'medium tomatoes,', 'notes': 'grated on the largest side of a box grater'}, {'amount': '10', 'unit': 'ounces', 'name': 'fresh baby spinach', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Black pepper', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'large eggs', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Finely chopped fresh parsley,', 'notes': 'for garnish'}]}] | null | [{'label': 'Calories:', 'value': '168.5', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '8.9', 'unit': 'g'}, {'label': 'Protein:', 'value': '8.7', 'unit': 'g'}, {'label': 'Fat:', 'value': '11.7', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2.4', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1.8', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '6.8', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.02', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '163.7', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '127.8', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '663.4', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '3', 'unit': 'g'}, {'label': 'Sugar:', 'value': '3.3', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '7535.4', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '31.1', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '114.9', 'unit': 'mg'}, {'label': 'Iron:', 'value': '3.2', 'unit': 'mg'}] | turkish |
Moroccan-Style Shaved Cauliflower and Chickpea Salad | Serves – 6 | 25mins | null | 30mins | 55 mins | Salad | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'raw shelled pistachios', 'notes': ''}, {'amount': '2/3', 'unit': 'cup', 'name': 'white wine vinegar', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': 'plus more for sprinkling'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Freshly ground black pepper', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large head cauliflower', 'notes': '(about 2 pounds)'}, {'amount': '1', 'unit': '', 'name': '(15-ounce) can chickpeas,', 'notes': 'drained and rinsed'}, {'amount': '4', 'unit': '', 'name': 'scallions,', 'notes': 'white and green parts separated and thinly sliced'}, {'amount': '3/4', 'unit': 'cup', 'name': 'chopped dried apricots', 'notes': ''}, {'amount': '1/3', 'unit': 'cup', 'name': 'roughly chopped fresh flat-leaf parsley leaves', 'notes': ''}]}] | In a dry medium skillet over medium heat, add the shelled pistachios. Cook, stirring occasionally, until the nuts are lightly toasted, about 5 minutes. Transfer to a cutting board to cool. Once cooled, roughly chop and set aside.,In a large salad bowl, combine the white wine vinegar and honey. Slowly whisk in the olive oil until smooth. Whisk in 2 teaspoons ras el hanout, 1 teaspoon salt, and 1 teaspoon pepper (it may seem like a lot of dressing, but the chickpeas soak it up).,Trim off the cauliflower’s thick base and discard along with the leaves. Use your hands or the tip of your knife to break them into large florets. Slice the florets as thin as possible–ideally no thicker than 1/8-inch, preferably using a mandoline.,Add the shaved cauliflower (and any tiny florets or crumbs of cauliflower) to the bowl with the dressing, along with the chickpeas and scallion white parts (reserving the dark green parts for serving). Toss to coat. Cover and transfer to the refrigerator for at least 30 minutes (up to 3 hours) to allow the flavors to meld.,Before serving, gently fold in the pistachios, remaining scallions, dried apricots, and parsley. Season to taste with salt and black pepper, and sprinkle the surface of the salad with a generous amount of black pepper and ras el hanout. Serve immediately. | [{'label': 'Calories:', 'value': '279.4', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '24.8', 'unit': 'g'}, {'label': 'Protein:', 'value': '6.9', 'unit': 'g'}, {'label': 'Fat:', 'value': '18.7', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2.5', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '3.8', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '11.5', 'unit': 'g'}, {'label': 'Sodium:', 'value': '36.4', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '746.9', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '5.8', 'unit': 'g'}, {'label': 'Sugar:', 'value': '15.2', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '1042.7', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '53.6', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '74.5', 'unit': 'mg'}, {'label': 'Iron:', 'value': '2.4', 'unit': 'mg'}] | moroccan |
black pepper | 6 -8 | 10 mins | 40 mins | 10 minutes mins 40 minutes mins | null | Soups & Stews | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'dry white beans', 'notes': ''}, {'amount': '0.5 to 1', 'unit': 'kg', 'name': 'diced boneless stewing veal', 'notes': 'amount per preference. see notes'}, {'amount': '2', 'unit': '', 'name': 'onions', 'notes': 'roughly 2 cups when diced'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'vegetable oil', 'notes': ''}, {'amount': '5', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'and 1/4 teaspoons salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}]}] | Start by soaking the white beans in a bowl overnight in 5 cups of water. They should roughly double in size the next day and yield close to 4 cups of beans,Season the meat with 1/2 teaspoon of salt and 1/4 teaspoon black pepper,Add the vegetable oil to the instant pot (or a regular pot if you’re using stovetop directions) along with the meat and sear for 5-6 minutes on sauté mode, flipping on all sides until browned,Meanwhile finely dice the onions, then add them to the pot and continue to cook for 5 minutes. Add 1/2 teaspoon of salt to help the onions cook down,Add 5 tablespoons of tomato paste and stir with the onions and the meat, allowing it to caramelize for 2-3 minutes,Add the drained beans along with 5.5 cups of water, 1 and 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix everything together,Pressure cook on high for 8 minutes. If you’re using the stovetop, boil everything for 1 to 1.5 hours until meat and beans are tender. You may need to replenish the water as the level goes down, so check on it every 20 minutes or so adjust,Manually release the pressure and open the lid. Check the stew for seasoning and simmer it for 10-15 minutes on sauté mode. This step will help thicken the stew broth and balance all the flavours,Serve with white rice, salad, and some yogurt and enjoy | {} | iraqi |
Roasted Vegetable Couscous | Serves – 8 | 15mins | 35mins | null | None None | Entree | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'small eggplant,', 'notes': 'cut into 1-inch chunks'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large onion,', 'notes': 'cut into 1-inch chunks'}, {'amount': '1', 'unit': '', 'name': 'zucchini,', 'notes': 'cut into large 1-inch chunks'}, {'amount': '1', 'unit': '', 'name': 'yellow squash,', 'notes': 'cut into large 1-inch chunks'}, {'amount': '1', 'unit': '', 'name': 'sweet red pepper,', 'notes': 'cored and cut into chunks'}, {'amount': '2 to 3', 'unit': '', 'name': 'carrots,', 'notes': 'peeled and cut into large chunks'}, {'amount': '3', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '1 (15-', 'unit': 'ounce)', 'name': 'can chickpeas,', 'notes': 'drained and rinsed'}, {'amount': '2 ½', 'unit': 'teaspoons', 'name': '', 'notes': 'divided'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '¾', 'unit': 'teaspoon', 'name': 'ground cinnamon', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Black pepper', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1 (28-', 'unit': 'ounce)', 'name': 'can San Marzano tomatoes with their juices', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'water or vegetable broth', 'notes': ''}, {'amount': '1-', 'unit': 'inch', 'name': 'fresh ginger,', 'notes': 'grated'}, {'amount': '½', 'unit': 'cup', 'name': 'dried apricot,', 'notes': 'chopped'}, {'amount': '½', 'unit': 'cup', 'name': 'slivered almonds', 'notes': ''}, {'amount': '½', 'unit': 'cup', 'name': 'cilantro or parsley,', 'notes': 'to finish'}]}, {'section_title': 'For the couscous:', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': '', 'notes': ''}]}] | null | [{'label': 'Calories:', 'value': '332.1', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '61.7', 'unit': 'g'}, {'label': 'Protein:', 'value': '12.6', 'unit': 'g'}, {'label': 'Fat:', 'value': '5.3', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.5', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1.7', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '2.5', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.001', 'unit': 'g'}, {'label': 'Sodium:', 'value': '330.1', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '876.8', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '10.8', 'unit': 'g'}, {'label': 'Sugar:', 'value': '12.3', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '3699.4', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '41.2', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '122.2', 'unit': 'mg'}, {'label': 'Iron:', 'value': '3.4', 'unit': 'mg'}] | moroccan |
parsley for garnish | 10 generous servings | 5 mins | 40 mins | 5 minutes mins 40 minutes mins | null | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '650', 'unit': 'g', 'name': 'lean ground beef', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'small onions', 'notes': 'finely diced'}, {'amount': '3', 'unit': 'tablespoons', 'name': 'vegetable oil', 'notes': ''}, {'amount': '3', 'unit': 'cups', 'name': 'frozen peas and carrots', 'notes': ''}, {'amount': '3', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'ground cinnamon', 'notes': ''}, {'amount': '3.5', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '3/4', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': 'more per preference'}, {'amount': '3', 'unit': 'cups', 'name': 'white basmati rice', 'notes': ''}, {'amount': '4.5', 'unit': 'cups', 'name': 'water', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'slivered almonds for garnish', 'notes': 'optional'}, {'amount': '1/4', 'unit': 'cup', 'name': 'raisins for garnish', 'notes': 'optional'}, {'amount': '1/4', 'unit': 'cup', 'name': 'parsley for garnish', 'notes': 'optional'}]}] | Start by dicing the onions finely,To a non-stick pan (preferably), add the vegetable oil and the onions and cook on medium heat for 5 minutes until onions are softened slightly,Add the ground beef and break it down using a wooden spoon. Cook it on medium heat for 7-10 minutes until browned and the juices it released start to dry up,Add all the spices along with the frozen vegetables. Stir to combine and continue to cook for 5-7 minutes until the mixture looks dry and not much moisture is left,Wash the basmati rice several times until the water runs clear and drain it well,Add the rice to the pot along with the water. Mix well to combine and ensure the water covers all of the rice mixture completely,Turn the heat to medium high and allow the mixture to start bubbling – this should take only a few minutes. As soon as it starts to bubble, cover immediately and decrease the heat to low,Leave the rice to cook undisturbed for 20 minutes,Meanwhile, toast the almonds in a pan with 1/2 tablespoon of oil until golden brown. Once they’re done, add the raisins in there to warm them through. Chop your parsley if using.,After 20 minutes, turn off the heat and leave the pot covered for a further 10 minutes,Open the pot and fluff the rice with a fork then serve with the garnish on top | {} | iraqi |
sweet cheese | 30 pieces | 45 mins | 45 mins | 45 minutes mins 45 minutes mins 1 hour hr 30 minutes mins | null | Desserts & Sweets | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'sugar', 'notes': '400g'}, {'amount': '1 1/2', 'unit': 'cups', 'name': 'water', 'notes': ''}, {'amount': '1/2', 'unit': 'tablespoon', 'name': 'lemon juice', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'rose water or orange blossom water', 'notes': 'optional'}]}, {'section_title': '', 'ingredients': [{'amount': '2 1/2', 'unit': 'cups', 'name': 'warm water', 'notes': 'up to 1/4 cup more as needed'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'instant yeast', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'baking powder', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'granulated sugar', 'notes': '25g'}, {'amount': '1/3', 'unit': 'cup', 'name': 'fine semolina', 'notes': '55g'}, {'amount': '2', 'unit': 'cups', 'name': 'all-purpose flour', 'notes': '240g'}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'vanilla extract', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'neutral oil or ghee for frying/baking', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1 1/2', 'unit': 'cups', 'name': 'walnuts', 'notes': 'crushed into small pieces'}, {'amount': '2', 'unit': 'teaspoons', 'name': 'cinnamon powder', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': 'simple syrup or honey', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '300', 'unit': 'grams', 'name': 'sweet cheese', 'notes': 'crumbled or shredded'}]}] | Start by making your simple syrup: add sugar, water and lime juice to a small pot on medium heat.,Bring to a boil and then lower the heat and let simmer for an additional 8 minutes.,Once cooled, add rosewater/orange blossom water if using and let cool completely.,Add the water to blender, followed by the yeast, baking powder, sugar, fine semolina, flour, salt and vanilla extract. Blend on a medium-high speed for 20 seconds, until bubbles have formed on the surface.,Let rest for 20 minutes.,While the batter is resting prepare the nut filling by crushing the walnuts and/or pecans in a ziploc bag and crushing them with something heavy, like a rolling pin.,In a bowl combine the crushed nuts with the cinnamon and the sugar syrup or honey and set aside.,Crumble the sweet cheese in a bowl and set aside.,Prepare your workstation, heat a non-stick medium sized pan over low heat. Prepare two towels on the counter, one to lay your cooked qatayef on and one to cover them. You can transfer the batter to a bowl to scoop easily, or just keep it in the blender jug.,Once your pan is hot and your batter has rested for 20 minutes, start cooking your atayef: pour approximately a 1/8 cup measure of batter onto your pan (which is half of a 1/4 measuring cup). Depending on the size of your pan, you can make more than one at a time.,Bubbles will start forming on the surface. Do not move or disturb it while it cooks. You will see the white color of the batter slowly dry up from the outside in. Once it has completely dried, use a flat edged utensil or spatula to remove from the heat (do not flip it over – atayef only cook on one side). If the first pancake does not have small uniform bubbles and looks thick, simply add 1/4 cup of water to your batter and gently mix it through. That should fix it!,Place your cooked atayef on a tea towel and cover with the other towel while you cook the remainder of the batter to prevent them from drying out. Arrange them side by side – do not stack them on top of each other – until they are completely cool, otherwise they will stick to each other.,Hold your atayef in one hand, bubble side up. Pinch one end closed to create a cone shape. Spoon about a spoonful of your nut filling into the centre of the circle.,Pinch together the edges of the qatayef to make a semi-circle with the filling in the middle. Then pinch over again in the opposite direction to make sure it is securely closed.,Repeat for all the qatayef. Keep the qatayef covered while you fill the rest.,If baking or air-frying: pre-heat your oven or air-fryer to 400F. Place the filled atayef on a greased baking tray, brushing them with a generous coating of vegetable oil or ghee on both sides. You can also use an oil spray.,Bake in your oven or air fry at 400F for 8-10 minutes, turning half way. Baking may require 4-5 additional minutes, depending on your oven, and you can broil for 1-2 minutes on each side at the end for extra goldenness and crunch.,If frying: heat about an inch and a half depth of oil in a pan on medium-high heat. Once your oil is hot, lower the heat to medium, and place the qatayef into the oil until roughly half of the qatayef is submerged. Continuously toss your qatayef around until golden brown – the darker, the crispier – removing them from the oil and placing them onto a kitchen-towel covered plate to drain off the excess oil.,Once your qatayef are baked or fried, while still hot, drizzle your simple syrup over your hot qatayef and arrange to serve. If you prefer them sweeter, dunk your atayef into your simple syrup and allow excess syrup to roll off before placing on your serving dish.,Garnish with crushed pistachios or walnuts or keep as is, glistening in syrup. Serve warm with additional syrup on the side. | {'Serving': '2 pieces', 'Calories': '199 kcal', 'Carbohydrates': '27 g', 'Protein': '3 g', 'Fat': '10 g', 'Saturated Fat': '3 g', 'Polyunsaturated Fat': '4 g', 'Monounsaturated Fat': '2 g', 'Cholesterol': '10 mg', 'Sodium': '103 mg', 'Potassium': '76 mg', 'Fiber': '1 g', 'Sugar': '17 g', 'Vitamin A': '137 IU', 'Vitamin C': '1 mg', 'Calcium': '47 mg', 'Iron': '1 mg'} | egyptian |
How to Make Homemade Pita Chips | Serves – 24 | 5mins | 10mins | null | None None | Appetizer, Snack | [{'section_title': '', 'ingredients': [{'amount': '2 to 3', 'unit': '', 'name': 'pita bread with pockets', 'notes': 'store-bought or'}, {'amount': '', 'unit': '', 'name': '', 'notes': 'I used Greek'}, {'amount': '', 'unit': '', 'name': 'Kosher Salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Seasoning of choice', 'notes': 'I used a generous sprinkle of'}]}] | And prepare a large sheet pan (do not line with parchment).,Place each pita flat on your cutting board and split them in half from the seam with a sharp knife or kitchen shears (you should end up with 2 single rounds of pita). Note: If your pitas are the thick, single-layer kind, you can skip this step as you can't split them.,Brush the pita rounds with extra virgin olive oil and season with kosher salt and za'atar (do this on both sides).,Using a knife or a pair of kitchen shears again, cut each round of pita into 8 triangles.,Arrange the pita triangles on the prepared sheet pan. Bake anywhere from 5 to 10 minutes, checking occasionally to turn over the pita triangles that have gained color, until you have pita chips that are crispy and golden brown to your liking. | [{'label': 'Calories:', 'value': '14.3', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '2.6', 'unit': 'g'}, {'label': 'Protein:', 'value': '0.4', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.1', 'unit': 'g'}, {'label': 'Sodium:', 'value': '25', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '5.6', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '0.1', 'unit': 'g'}, {'label': 'Calcium:', 'value': '4', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.1', 'unit': 'mg'}] | labanese |
Phyllo Meat Pie (Egyptian Goulash) | Serves – 12 | 25mins | 45mins | null | None None | Entree | [{'section_title': '', 'ingredients': [{'amount': '16', 'unit': 'ounce', 'name': 'package of frozen phyllo dough,', 'notes': 'thawed in its package'}, {'amount': '1', 'unit': '', 'name': 'egg,', 'notes': 'whisked in 1 cup of milk'}, {'amount': '1', 'unit': 'cup', 'name': '', 'notes': '(OR 1/2 cup olive oil combined with 1/2 cup melted butter)'}]}, {'section_title': 'For the meat filling', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'chopped onions', 'notes': ''}, {'amount': '1 1/2', 'unit': 'pounds', 'name': 'lean ground beef', 'notes': ''}, {'amount': '1 1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'garlic powder', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Salt and pepper', 'notes': ''}]}] | null | [{'label': 'Calories:', 'value': '384.9', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '21.5', 'unit': 'g'}, {'label': 'Protein:', 'value': '14.7', 'unit': 'g'}, {'label': 'Fat:', 'value': '26.4', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '5.6', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '2.5', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '16.9', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.4', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '50.5', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '226.2', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '237.7', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '1.1', 'unit': 'g'}, {'label': 'Sugar:', 'value': '0.7', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '20.1', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '1', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '16.5', 'unit': 'mg'}, {'label': 'Iron:', 'value': '2.7', 'unit': 'mg'}] | egyptian |
Mahalabia (Rose Water Milk Pudding) | Serves – 8 | 15mins | 10mins | 2hrs | 25 mins | brunch, Dessert | [{'section_title': 'For the milk pudding:', 'ingredients': [{'amount': '4', 'unit': 'cups', 'name': 'whole milk or almond milk', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'granulated sugar', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'cornstarch', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'rosewater', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'unsalted shelled pistachios,', 'notes': 'crushed, for garnish'}]}, {'section_title': 'For the macerated strawberries:', 'ingredients': [{'amount': '1', 'unit': 'pound', 'name': 'strawberries,', 'notes': 'stems removed and quartered'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'sugar', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'rosewater', 'notes': ''}]}] | In a cold medium saucepan, whisk together the milk, sugar, and cornstarch until the cornstarch and the sugar have dissolved completely.,Set the saucepan over medium-high heat and bring to a gentle boil. Whisk constantly so the milk doesn’t stick to the bottom of the pan. Lower the heat to medium and continue to whisk until the mixture thickens, about 10 minutes.,Remove the saucepan from the heat and whisk in the rose water.,Divide the pudding into 4-8 individual cups. Make sure to leave some space for the macerated strawberries. Set aside to cool, then refrigerate until the pudding is completely set and firm, about 2-3 hours or up to 2 days.,In a medium bowl, stir together the strawberries, sugar, and rosewater. Let stand at room temperature until the juices are released, at least 30 minutes or up to 2 hours. After at least 30 minutes, refrigerate until you are ready to serve (up to one day).,Top the pudding with macerated strawberries. Garnish with the crushed pistachios and serve cold. | [{'label': 'Calories:', 'value': '192', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '33.3', 'unit': 'g'}, {'label': 'Protein:', 'value': '4.8', 'unit': 'g'}, {'label': 'Fat:', 'value': '5', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2.4', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.5', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '1.3', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '14.6', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '47.8', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '289.5', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '1.4', 'unit': 'g'}, {'label': 'Sugar:', 'value': '24.3', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '212.2', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '33.4', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '161.4', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.4', 'unit': 'mg'}] | egyptian |
dash of black pepper | 6 | 30 mins | 50 mins | 30 minutes mins 50 minutes mins | null | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '1.5', 'unit': 'pounds', 'name': 'lean ground beef', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'diced onion', 'notes': 'roughly 1 cup'}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'garlic powder', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '20', 'unit': '', 'name': 'phyllo pastry sheets', 'notes': 'thawed'}, {'amount': '1/4', 'unit': 'cup', 'name': 'melted butter', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'melted olive oil', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'milk', 'notes': 'full fat or semi-skimmed'}, {'amount': '1', 'unit': '', 'name': 'egg', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'dash of black pepper', 'notes': ''}]}] | Thaw your phyllo pastry ahead of time either overnight in the fridge or for a few hours on your counter. Ensure you have at least 20 sheets of phyllo dough,Preheat your oven to 350F,Make the meat filling by cooking the diced onion first with a bit of olive oil until softened, which takes about 5-7 minutes,Add the meat and brown it until the liquid dissolves, about 10 minutes. Add all the spices and mix well, then set aside,Melt the butter and mix with the olive oil. Using a 10″ x 6″ pan (you can use a slightly bigger pan too, the pie will be slightly less thick which is a matter of preference), brush the bottom with the butter/oil mixture,Roughly cut the phyllo dough to fit your pan size. It doesn’t have to be exact and its fine if the edges get folded over along the sides (this part will be extra crispy!).,Add 2-3 layers of phyllo dough to the pan then brush with the butter/oil mixture. Make sure you’re generous and add a good amount. Add the next 2-3 layers and continue brushing every third layer or so until you reach 10 layers minimum on the bottom (a few more is fine),Spoon the meat mixture onto the dough and flatten it with a spoon,Repeat the same steps with the top of the pie, adding 2-3 layers and brushing with butter/oil. Stop when you have reached roughly 10 layers on the top as well,Brush the top layer with butter/oil and carefully cut the pie into pieces using a sharp knife. Be sure to go all the way to the bottom and go over the cuts a few times,Whisk together the milk, egg and salt/pepper and pour over the top of the pie,Bake for 45 minutes until golden brown and crispy on top. You can broil it for a few minutes to get it extra crispy as well but stay nearby so it doesn’t burn | {} | egyptian |
Lablabi (Tunisian Chickpea Stew) Recipe | Serves – 4 | 10mins | 30mins | null | 40 mins | Soup | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': '(15-ounce) cans chickpeas', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'loaf rustic bread', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'small yellow onion,', 'notes': 'finely chopped'}, {'amount': '3 to 4', 'unit': '', 'name': 'large garlic cloves,', 'notes': 'minced'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': 'more for later'}, {'amount': '2', 'unit': '', 'name': 'lemons', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'roughly chopped parsley,', 'notes': 'plus more for garnish'}, {'amount': '2', 'unit': '', 'name': 'green onions,', 'notes': 'trimmed and chopped (both white and green parts)'}]}] | In a medium saucepan, set over medium-high heat add the chickpeas with their liquids and cover the chickpeas with water by about 1 inch.,Bring the chickpeas to a boil, then lower the heat and cover part-way with a lid. Simmer the chickpeas over low heat for about 30 minutes or until very tender.,Set your oven rack about 6 inches beneath the boiler and set the broiler to high. While the chickpeas cook, tear some hearty crusty bread into a little larger than bite-size pieces and arrange them on a large sheet. Drizzle the bread with extra virgin olive oil, toss to coat and arrange them so the pieces are crust side down. Broil briefly, maybe a minute or so just until the bread turns golden brown. Watch carefully, as the bread can go from golden brown to burnt quickly!,Add 2 tablespoons extra virgin olive oil in a medium non-stick skillet set over medium heat. When the oil begins to shimmer, add the onions and garlic, a dash of kosher salt, cumin, coriander, and paprika. Cook over medium heat, tossing regularly until the onions are tender and translucent.,When the chickpeas are ready, transfer the onion and garlic mixture to the saucepan with the chickpeas. Add 1 tablespoon harissa paste, a big pinch of kosher salt, juice from 1 lemon, chopped parsley, and a good drizzle of extra virgin olive oil. Stir to combine. Taste and adjust seasoning.,Slice the remaining lemon into wedges. Prepare serving bowls and place a few pieces of toasted bread on the bottom. Ladle the lablabi chickpea stew on top of the bread and add a good drizzle of olive oil, a dollop of harissa, more parsley, and the chopped green onions. Serve immediately with lemon wedges and more of the toasted bread to the side. | [{'label': 'Calories:', 'value': '196.2', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '40', 'unit': 'g'}, {'label': 'Protein:', 'value': '7.8', 'unit': 'g'}, {'label': 'Fat:', 'value': '1.9', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.4', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.6', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '0.4', 'unit': 'g'}, {'label': 'Sodium:', 'value': '400', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '281.2', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '4', 'unit': 'g'}, {'label': 'Sugar:', 'value': '5.9', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '859.4', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '43.2', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '76.5', 'unit': 'mg'}, {'label': 'Iron:', 'value': '3.7', 'unit': 'mg'}] | moroccan |
Ayran (Turkish Salty Yogurt Drink) | Serves – 1 | 4mins | null | null | 4 mins | Drinks | [{'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'cup', 'name': 'whole milk yogurt (plain & unsweetened)', 'notes': ''}, {'amount': '3/4', 'unit': 'cup', 'name': 'cold water', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Dried or fresh mint,', 'notes': 'optional, for garnish'}]}] | In a cocktail shaker, add the yogurt, water, and salt to taste (I do a healthy pinch). Use a fork or spoon to stir the ingredients together until combined.,Close the shaker and press hard on the top to seal. Shake vigorously for 10 seconds or so to aerate the mixture.,Turn the shaker so you’re holding the larger side. Carefully open the top (you may need to hit the side with the palm of your hand). Add a handful of ice, seal well, and shake vigorously once more. Put some muscle into it! You want to make it as frothy as possible.,Hold onto the larger side of the shaker and open the top once more. Pour into your serving glass, garnish with a sprinkle of dried mint or a fresh mint sprig if you’d like, and serve immediately. | [{'label': 'Calories:', 'value': '74.7', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '5.7', 'unit': 'g'}, {'label': 'Protein:', 'value': '4.3', 'unit': 'g'}, {'label': 'Fat:', 'value': '4', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2.6', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.1', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '1.1', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '15.9', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '65.2', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '189.9', 'unit': 'mg'}, {'label': 'Sugar:', 'value': '5.7', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '121.3', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '0.6', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '153.5', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.1', 'unit': 'mg'}] | turkish |
Egyptian Dukkah Recipe | Serves – 8 | 5mins | 5mins | 0mins | None None | Condiment | [{'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'cup', 'name': 'hazelnuts', 'notes': ''}, {'amount': '3', 'unit': 'tbsp', 'name': 'almonds', 'notes': ''}, {'amount': '4', 'unit': 'tbsp', 'name': 'white sesame seeds', 'notes': ''}, {'amount': '3', 'unit': 'tbsp', 'name': 'shelled pistachios', 'notes': ''}, {'amount': '1', 'unit': 'tbsp', 'name': 'fennel seeds', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'cayenne pepper', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}]}] | Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice coarse mixture (Do not over process the dukkah. The mixture should not be too fine. See photos and video for exact texture).,Transfer the dukkah to a bowl to serve. Add a small bowl of extra virgin olive oil and your favorite bread for dipping (I like pita bread or even Jerusalem bagel). You can also store the dukkah in a tight-lid jar for up to 2 weeks to use as a topping for salad, soup, chicken, meats, or roasted vegetables! | [{'label': 'Calories:', 'value': '96.1', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '3.7', 'unit': 'g'}, {'label': 'Protein:', 'value': '2.8', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.8', 'unit': 'g'}, {'label': 'Sodium:', 'value': '1.7', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '113.3', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '2', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '46.8', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '0.6', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '70.3', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.4', 'unit': 'mg'}] | egyptian |
Toum Garlic Sauce Recipe | Serves – 18 | 20mins | 0mins | null | 20 mins | Dip | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'head', 'name': 'garlic', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': 'kosher salt', 'notes': ''}, {'amount': '1', 'unit': 'lemon', 'name': 'juice of', 'notes': ''}, {'amount': '1 3/4', 'unit': 'cups', 'name': 'grape seed oil or sunflower oil', 'notes': '(a neutral tasting oil)'}, {'amount': '4 to 6', 'unit': 'tbsp', 'name': 'ice water', 'notes': ''}]}] | Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).,Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides),While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.,Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so. | [{'label': 'Calories:', 'value': '189.8', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '0.6', 'unit': 'g'}, {'label': 'Protein:', 'value': '0.1', 'unit': 'g'}, {'label': 'Fat:', 'value': '21.2', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '14.8', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '3.4', 'unit': 'g'}, {'label': 'Sodium:', 'value': '129.6', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '6.8', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '0.04', 'unit': 'g'}, {'label': 'Sugar:', 'value': '0.03', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '0.2', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '0.7', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '3.1', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.03', 'unit': 'mg'}] | labanese |
Easy Shakshuka Recipe | Serves – 6 | 10mins | 30mins | null | 30 mins | Breakfast, Lunch | [{'section_title': '', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large yellow onion', 'notes': 'chopped'}, {'amount': '2', 'unit': '', 'name': 'green peppers', 'notes': 'chopped'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves,', 'notes': 'chopped'}, {'amount': '1', 'unit': '', 'name': 'tsp', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '', 'unit': 'Pinch', 'name': 'red pepper flakes', 'notes': 'optional'}, {'amount': '', 'unit': '', 'name': 'Salt and pepper', 'notes': ''}, {'amount': '6', 'unit': '', 'name': 'medium tomatoes,', 'notes': 'chopped (about 6 cups chopped tomatoes)'}, {'amount': '1/2', 'unit': 'cup', 'name': 'tomato sauce', 'notes': ''}, {'amount': '6', 'unit': '', 'name': 'large eggs', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'chopped fresh parsley leaves', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'chopped fresh mint leaves', 'notes': ''}]}] | Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm | [{'label': 'Calories:', 'value': '111', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '10.9', 'unit': 'g'}, {'label': 'Protein:', 'value': '7.7', 'unit': 'g'}, {'label': 'Fat:', 'value': '4.7', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '1.5', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '1.7', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.1', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '163.7', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '170', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '550.3', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '3.2', 'unit': 'g'}, {'label': 'Sugar:', 'value': '5.9', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '1954.4', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '55.8', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '61.3', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.9', 'unit': 'mg'}] | moroccan |
Harira Recipe | Serves – 6 | 15mins | 45mins | null | None None | Dinner | [{'section_title': '', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large yellow onion', 'notes': 'finely chopped'}, {'amount': '2', 'unit': '', 'name': 'celery stalks', 'notes': 'chopped'}, {'amount': '1', 'unit': '', 'name': 'carrot', 'notes': 'peeled and chopped'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'garlic cloves', 'notes': 'minced'}, {'amount': '1 ½', 'unit': 'teaspoons', 'name': 'black pepper', 'notes': ''}, {'amount': '1 1/2', 'unit': 'teaspoon', 'name': 'turmeric', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '½', 'unit': 'teaspoon', 'name': 'ground ginger', 'notes': ''}, {'amount': '½', 'unit': 'teaspoon', 'name': 'ground cinnamon', 'notes': ''}, {'amount': '½', 'unit': 'teaspoon', 'name': 'cayenne', 'notes': ''}, {'amount': '2 14-', 'unit': 'ounce', 'name': 'cans crushed tomatoes', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'packed chopped fresh cilantro', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': '', 'notes': 'rinsed'}, {'amount': '1', 'unit': 'cup', 'name': '', 'notes': 'rinsed'}, {'amount': '1 14-', 'unit': 'ounce', 'name': 'can chickpeas', 'notes': ''}, {'amount': '7', 'unit': 'cups', 'name': 'vegetable or chicken stock,', 'notes': 'preferably low-sodium'}, {'amount': '¼', 'unit': 'cup', 'name': 'long grain rice, rinsed', 'notes': 'or ¼ cup broken vermicelli'}, {'amount': '', 'unit': '', 'name': 'Lemon wedges,', 'notes': 'for serving'}]}] | Add the crushed tomatoes, tomato paste, cilantro, lentils (both green and red), and chickpeas. Add a dash more kosher salt and cook for 5 minutes, stirring.,Serve with lemon wedges. | [{'label': 'Calories:', 'value': '304.3', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '37', 'unit': 'g'}, {'label': 'Protein:', 'value': '22.3', 'unit': 'g'}, {'label': 'Fat:', 'value': '2.6', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.3', 'unit': 'g'}, {'label': 'Potassium:', 'value': '1107.9', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '24.9', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '2851.1', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '14.7', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '108.6', 'unit': 'mg'}, {'label': 'Iron:', 'value': '7.4', 'unit': 'mg'}] | moroccan |
Maamoul (Date Filled Cookies) | Serves – 18 | 45mins | 15mins | 15mins | None None | Dessert | [{'section_title': '', 'ingredients': [{'amount': '3/4', 'unit': '', 'name': 'cup ghee or clarified butter', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': 'granulated sugar', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large egg,', 'notes': 'room temperature'}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': 'or vanilla extract'}, {'amount': '1 ¼', 'unit': 'cups', 'name': 'semolina flour', 'notes': ''}, {'amount': '1 ¼', 'unit': 'cups', 'name': 'all-purpose flour,', 'notes': 'plus more as needed to finish the dough and coat the molds, if using'}, {'amount': '2', 'unit': 'teaspoons', 'name': 'mahleb,', 'notes': 'optional; replace with flour if not using'}, {'amount': '1-3', 'unit': 'tablespoons', 'name': 'milk,', 'notes': 'any fat content level, at room temperature'}, {'amount': '¼', 'unit': 'cup', 'name': 'confectioners’ sugar,', 'notes': 'for finishing'}, {'amount': '10', 'unit': 'oz', 'name': 'date paste,', 'notes': 'or 20 pureed pitted Medjool dates'}]}] | Preheat the oven to 350° F. Line two sheet pans with parchment paper.,In a stand mixer fitted with the whisk attachment or using a hand-held mixer, beat the butter first on medium, then on high speed in a large bowl until creamy and light, about 3 minutes. Scrape down the sides of the bowl and add the sugar, egg, and orange blossom water or vanilla extract. Beat until the mixture is thick, pale, and creamy, another 2-3 minutes, scraping down the sides of the bowl once or twice during beating..,If using a stand mixer, remove the bowl from the stand. Add the semolina, all-purpose flour. If using mahleb, add that here too. Use a spoon or rubber spatula to combine the ingredients together until you have a crumbly dough that will hold together when squeezed.,If the dough stays on your fingertips when squeezed, it is too wet. Add all-purpose flour 1 tablespoon at a time, stir and squeeze. If the dough feels dry (you’ll see cracking), add milk 1 tablespoon at a time, stir and squeeze. Squeeze the dough as you work, until the dough is smooth, pliable, and soft.,Set the dough aside to rest for about 15 minutes, so the flour can absorb the moisture. Test the dough after resting to be sure it is soft and pliable, adding more flour or milk if needed (another rest after this is not necessary).,Take a 1 ounce piece of dough about the size of a walnut or 1 tablespoon, shape into a ball by rolling the dough between the palms of your hands.,Coat the interior of the mold with flour and knock out the excess. Do this before molding each cookie to help release the molded dough. Place the dough ball into the mold and press into the center of the ball to create a hollow space in the center. This will push the dough up above the edges around the perimeter of the mold. Roughly shape about a tablespoon of date paste into a ball and drop it into the hollowed space. Use the displaced dough from around the edges of the mold cavity to enclose the date ball, covering it completely. Smooth the dough flat.,Dust your work surface with flour. Use your hand or a rolling pin dusted with flour to flatten the dough ball to about ¼-inch thick in an oblong shape, about 2 1/2-inches long by 1 1/2-inches wide. Shape a tablespoon of date paste into a log similar in shape but smaller than the flattened dough. Lay the log of date paste in the center of the dough and cover the date filling by enclosing it in the dough and sealing the edges together up over the date paste log. Turn the log over, continuing to smooth and shape the dough by hand into a log, ensuring there are no cracks. Use a fork to press or a strawberry huller to pinch the top of the dough in a deep, decorative pattern, piercing all the way to the date filling. Carefully transfer the cookies to the prepared baking sheets and place them 1 inch apart.,Repeat the shaping process with a mold or by hand with the rest of the dough and date filling.,Bake the cookies, one sheet pan at a time, in the center of the oven, for 15-17 minutes, or until the cookies are a pale golden brown. Check the cookies frequently in the last 5 minutes of cook time to check for cracking. If the tops begin to crack, immediately remove the cookies from the oven.,Allow the cookies to cool completely, undisturbed, on the pan, at least one hour. Sift confectioners’ sugar over the cookies and give them a fresh dusting again just before serving.,Store the cookies in an airtight container for up to two weeks at room temperature, or for two months frozen. | [{'label': 'Calories:', 'value': '250', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '39.1', 'unit': 'g'}, {'label': 'Protein:', 'value': '3.3', 'unit': 'g'}, {'label': 'Fat:', 'value': '10.7', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '6.6', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.5', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '2.8', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.4', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '36.2', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '85.1', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '224.5', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '2.5', 'unit': 'g'}, {'label': 'Sugar:', 'value': '19.8', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '368.1', 'unit': 'IU'}, {'label': 'Calcium:', 'value': '25.8', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.2', 'unit': 'mg'}] | labanese |
dried mint | 6 people | 10 mins | 30 mins | 10 minutes mins 30 minutes mins 40 minutes mins | null | Soups & Stews | [{'section_title': '', 'ingredients': [{'amount': '3', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'butter', 'notes': ''}, {'amount': '1', 'unit': 'large', 'name': 'onion', 'notes': 'finely diced'}, {'amount': '1', 'unit': '', 'name': 'carrot', 'notes': 'diced'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves', 'notes': 'finely diced'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'paprika', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cumin', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'aleppo pepper', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'dried mint', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': 'more per preference'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'tomato paste', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'red lentils (200g)', 'notes': 'washed and drained'}, {'amount': '1 1/2', 'unit': 'litres', 'name': 'boiled water', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'Lemon', 'notes': 'for garnish'}]}, {'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'tablespoons', 'name': 'butter', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'paprika', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'dried mint', 'notes': ''}]}] | In a large soup pot, start by adding the butter and olive oil and heat until the butter is melted.,Add the diced onions and carrots and cook for 4-5 minutes until the onions have softened.,Add the paprika, black pepper, cumin, aleppo pepper, dried mint and salt and cook for 3-4 minutes, stirring often.,Add the diced garlic and the tomato paste and continue to stir for a few minutes.,Add the washed and drained lentils along with all of the water. Stir well and make sure you scrape any bits stuck on the bottom of the pot.,Simmer the soup on medium, covered, for 30 minutes.,Remove from the heat and use an immersion blender to blend the soup until smooth. You can also transfer to a blender very carefully, as the soup is hot.,To make the butter drizzle, heat the butter in a small skillet on medium heat. Add the paprika and dried mint and stir for 30-60 seconds. Make sure you don’t keep it on the heat for longer as the mint will burn.,Serve the soup in bowls, with the butter drizzle on top and a squeeze of lemon. | {'Serving': '1 g', 'Calories': '193 kcal', 'Carbohydrates': '23 g', 'Protein': '9 g', 'Fat': '8 g', 'Saturated Fat': '1 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '5 g', 'Cholesterol': '1 mg', 'Sodium': '430 mg', 'Potassium': '411 mg', 'Fiber': '10 g', 'Sugar': '3 g', 'Vitamin A': '1889 IU', 'Vitamin C': '7 mg', 'Calcium': '42 mg', 'Iron': '3 mg'} | turkish |
Kisir (Turkish Bulgur Salad) | Serves – 6 | 15mins | null | 30mins | 45 mins | Salad | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'boiling water,', 'notes': 'plus more if needed'}, {'amount': '3', 'unit': 'tablespoons', 'name': '', 'notes': 'plus more for drizzling'}, {'amount': '1/4', 'unit': 'cup', 'name': 'tomato paste', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': 'or red pepper flakes'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'lemon,', 'notes': 'juiced'}, {'amount': '6', 'unit': '', 'name': 'green onions', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'ripe but firm Roma tomatoes', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'chopped fresh parsley,', 'notes': 'plus more for garnish'}]}] | Place the bulgur in a mixing bowl and pour about 1 cup of the boiling water over it and stir. The bulgur should immediately absorb the water. Pour the remaining water, enough to just cover the bulgur. Cover the bowl and set aside until the bulgur is tender and has absorbed all of the water, about 15 minutes.,n a small pan over medium heat, heat the olive oil with the tomato paste, Turkish pepper paste, Urfa Biber, cumin, and a big dash of salt. Stir until the pastes have melted and combined.,Add the pomegranate molasses, lemon juice, and a drizzle more olive oil. Mix well (or knead with gloved hands as is traditional) until the bulgur is fully coated in the paste.,Set the bulgur in the fridge to cool while you chop the rest of the ingredients.,Trim and finely chop the green onions (both white and green parts). Dice the tomatoes–if they are too soft or watery, you may want to halve them and squeeze out the seeds over your sink before chopping.,Once the bulgur has fully cooled, mix in the chopped onions, tomatoes, and parsley. Taste and adjust seasoning to your liking.,Garnish with more fresh parsley and serve. | [{'label': 'Calories:', 'value': '272.1', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '47.2', 'unit': 'g'}, {'label': 'Protein:', 'value': '7.5', 'unit': 'g'}, {'label': 'Fat:', 'value': '8', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '1.1', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1.1', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '5.3', 'unit': 'g'}, {'label': 'Sodium:', 'value': '174.3', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '569', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '10.7', 'unit': 'g'}, {'label': 'Sugar:', 'value': '7', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '1615.9', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '28.7', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '54.1', 'unit': 'mg'}, {'label': 'Iron:', 'value': '2.9', 'unit': 'mg'}] | turkish |
Baked Falafel | Serves – 8 | 1d10mins | 15mins | 1hr | 25 mins | Appetizers, Side, Snack, Vegan | [{'section_title': 'For the Falafel', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'baking soda', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'chickpea flour', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'baking powder', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'parsley leaves', 'notes': ''}, {'amount': '3/4', 'unit': 'cup', 'name': 'cilantro leaves', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'fresh dill', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'small yellow onion,', 'notes': 'quartered'}, {'amount': '7 to 8', 'unit': '', 'name': 'garlic cloves,', 'notes': 'peeled'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'ground cumin', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'ground coriander', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cayenne', 'notes': '(optional)'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'sesame seeds', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'for coating'}]}, {'section_title': 'For Serving (Optional)', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'or sliced cucumber and tomatoes'}, {'amount': '', 'unit': '', 'name': 'Baby arugula', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'like our pickled turnips'}]}] | Place the dried chickpeas and baking,When a chickpea easily breaks apart when you squeeze it, drain and pat them dry. Transfer to a large bowl of a food processor fitted with a blade. Add the chickpea flour, baking,Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour (or up to 24 hours).,Preheat your oven to 350°F. Lightly oil a sheet pan. Just before baking, stir in the sesame seeds until incorporated.,Form the falafel mixture into balls that are about 1/2-inch thick (about 1 tablespoon each). Wet your hands as you go to prevent sticking. Transfer to the oiled sheet pan, and brush the tops of the falafel with a thin layer of olive oil.,Bake for 8 minutes. Flip, then bake until they’re golden brown and cooked through, about 7-12 minutes longer.,Allow to cool for a few minutes, then serve the falafel hot, next to other small plates. Or, assemble the falafel patties in pita bread with Tahini Sauce or Hummus, arugula, and Mediterranean Cucumber Tomato Salad. Enjoy! | [{'label': 'Calories:', 'value': '252', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '38.5', 'unit': 'g'}, {'label': 'Protein:', 'value': '12.8', 'unit': 'g'}, {'label': 'Fat:', 'value': '6.5', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.8', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '2.6', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '2.2', 'unit': 'g'}, {'label': 'Sodium:', 'value': '223', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '638', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '11.5', 'unit': 'g'}, {'label': 'Sugar:', 'value': '6.2', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '1118.1', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '17.1', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '150.1', 'unit': 'mg'}, {'label': 'Iron:', 'value': '5.5', 'unit': 'mg'}] | egyptian |
Moroccan-Inspired Chicken Couscous | Serves – 6 | 15mins | 45mins | null | None None | Main Course | [{'section_title': 'For the chicken', 'ingredients': [{'amount': '1/3', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'red wine vinegar', 'notes': ''}, {'amount': '4', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '4', 'unit': 'cloves', 'name': 'garlic', 'notes': '(minced)'}, {'amount': '2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'ground cinnamon', 'notes': '(divided)'}, {'amount': '3/4', 'unit': 'teaspoon', 'name': 'ground ginger', 'notes': ''}, {'amount': '6 to 8', 'unit': '', 'name': 'chicken thighs', 'notes': '(boneless, skinless)'}, {'amount': '', 'unit': '', 'name': 'kosher salt and black pepper', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'carrots', 'notes': '(cut into 1-inch pieces)'}, {'amount': '2', 'unit': '', 'name': 'celery ribs', 'notes': '(cut into 1-inch pieces)'}, {'amount': '1', 'unit': '', 'name': 'red onion', 'notes': '(large, halved and cut into 1/2-inch thick slices)'}, {'amount': '', 'unit': '', 'name': 'handful of raisins', 'notes': '(optional)'}]}, {'section_title': 'For the couscous', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'water', 'notes': '(or chicken broth)'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ground cinnamon', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'fresh parsley', 'notes': '(chopped)'}]}] | Heat the oven to 425 degrees F.,Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.,Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.,Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.,Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.,Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.,While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.,When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like. | [{'label': 'Calories:', 'value': '492.6', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '31.6', 'unit': 'g'}, {'label': 'Protein:', 'value': '23.5', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '7.7', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '21.2', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.1', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '110.7', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '399.6', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '594', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '4', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '6208', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '19.5', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '69.6', 'unit': 'mg'}, {'label': 'Iron:', 'value': '2.6', 'unit': 'mg'}] | moroccan |
pasta sauce | 9 x13 baking dish, 10-12 pieces | 20 mins | 1 hr | 20 minutes mins 1 hour hr 5 minutes mins | null | Main Dishes | [{'section_title': 'For the Eggplant:', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'large eggplants', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'vegetable oil', 'notes': 'for eggplant'}]}, {'section_title': 'For the Potatoes:', 'ingredients': [{'amount': '7', 'unit': '', 'name': 'medium potatoes', 'notes': ''}, {'amount': '1', 'unit': 'tbsp', 'name': 'butter', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'milk', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Salt & pepper to taste', 'notes': ''}]}, {'section_title': 'For the Meat Sauce:', 'ingredients': [{'amount': '1', 'unit': 'lb', 'name': 'extra lean ground beef', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'onions', 'notes': 'finely diced'}, {'amount': '2', 'unit': 'tbsp', 'name': 'vegetable oil', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'garlic cloves', 'notes': 'minced'}, {'amount': '1', 'unit': 'tsp', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'pepper', 'notes': ''}, {'amount': '1', 'unit': 'tbsp', 'name': 'dried basil', 'notes': ''}, {'amount': '1', 'unit': 'tbsp', 'name': 'dried oregano', 'notes': ''}, {'amount': '2', 'unit': 'tsp', 'name': 'onion powder', 'notes': ''}, {'amount': '2', 'unit': 'tsp', 'name': 'garlic powder', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'pasta sauce', 'notes': 'or thick tomato sauce'}]}] | Start by washing the eggplant and trimming the ends. Then peel them lengthwise but only every other 1/2 inch. The result should be a "stripes" pattern.,Slice into 1/2 inch circles and lay on a parchment lined baking sheet in one layer. Add the oil and ensure they are well combined. Bake at 400F for 45 minutes until soft,Meanwhile peel the potatoes and boil for 30-40 minutes until soft when pierced with a fork,Mash using a potato masher and add the butter, milk, and salt and pepper to taste. Mix until soft and creamy,For the meat mixture, saute the diced onions using the oil until soft, about 5 minutes. Add the garlic and the ground beef and cook until the meat is brown, about 5-7 minutes,Add all the other seasoning and the tomato sauce and cook for another few minutes. Taste and adjust the seasoning,Layer the Moussaka with the eggplant first, then the meat mixture, and finally the potato. Add the potato in spoonfuls and gently flatten using a spoon. Create grooves on the top using a fork.,Bake in the oven uncovered at 400F for 25 mins, then broil the top for 5 mins. Allow to cool for 15-20 minutes before cutting and serving. | {} | iraqi |
Bean Salad with Tahini (Tahinli Fasulye Piyazı) | Serves – 4 | 15mins | 8mins | null | 23 mins | Entree/Salad | [{'section_title': 'For the Bean Salad', 'ingredients': [{'amount': '2', 'unit': '', 'name': '(15 ounce) cans cannellini beans,', 'notes': 'drained and rinsed'}, {'amount': '1/2', 'unit': '', 'name': 'small yellow or white onion,', 'notes': 'quartered and thinly sliced'}, {'amount': '1', 'unit': '', 'name': 'medium ripe tomato,', 'notes': 'diced'}, {'amount': '', 'unit': '', 'name': 'Handful of flat-leaf parsley,', 'notes': 'leaves and tender stems finely chopped'}, {'amount': '1/3', 'unit': 'cup', 'name': 'Turkish or other good-quality black olives,', 'notes': 'pitted and halved'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Freshly ground black pepper', 'notes': ''}]}, {'section_title': 'For the Tahini Sauce', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'fat garlic cloves,', 'notes': 'finely chopped'}, {'amount': '', 'unit': '', 'name': 'Juice of 1/2 lemon', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Sea salt', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'grape or apple cider vinegar', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'lukewarm water', 'notes': ''}]}, {'section_title': 'To Serve', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'hard-boiled eggs,', 'notes': 'quartered (optional)'}, {'amount': '', 'unit': '', 'name': '', 'notes': 'for drizzling'}]}] | In a large bowl, add the garlic, lemon juice, ground cumin, tahini, and a good pinch of salt. Stir to combine well; you will notice the sauce will thicken. Pour in the vinegar and lukewarm water and combine well for 30 seconds. You will achieve a runny sauce at the end, but add more water if yours is too thick.,Add the beans to the bowl with the tahini sauce. Toss to combine well. Add the onions, tomatoes, parsley and olives and toss once more to combine well, then check the seasoning and adjust to your taste.,Transfer the salad to a serving plate, decorate with the quartered, hard-boiled eggs (if using), drizzle with extra-virgin olive oil and serve. Afiyet Olsun (it means “may you be happy and healthy eating this food,†in Turkish). | [{'label': 'Calories:', 'value': '269.7', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '38.3', 'unit': 'g'}, {'label': 'Protein:', 'value': '17.1', 'unit': 'g'}, {'label': 'Fat:', 'value': '8.6', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '1.6', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '2.3', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '3.9', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '93.3', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '670.4', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '187.1', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '11.6', 'unit': 'g'}, {'label': 'Sugar:', 'value': '1.9', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '442.5', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '8.2', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '171.1', 'unit': 'mg'}, {'label': 'Iron:', 'value': '5.8', 'unit': 'mg'}] | turkish |
finely chopped parsley | 6 (or more) servings | 10 mins | 4 hrs | 10 minutes mins 4 hours hrs | null | Stovetop | [{'section_title': '', 'ingredients': [{'amount': '6', 'unit': '', 'name': 'Lamb shanks', 'notes': 'bone-in, (or lamb shoulder cut into smaller pieces), approx. 2kg'}, {'amount': '3', 'unit': '', 'name': 'cinnamon sticks', 'notes': ''}, {'amount': '6', 'unit': '', 'name': 'whole cardamom pods (green)', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'Bay leaves', 'notes': ''}, {'amount': '8', 'unit': '', 'name': 'whole cloves', 'notes': ''}, {'amount': '8', 'unit': '', 'name': '', 'notes': 'optional'}, {'amount': '8', 'unit': '', 'name': 'whole black peppercorns', 'notes': 'optional'}, {'amount': '2', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '4', 'unit': 'cups', 'name': 'basmati rice', 'notes': ''}, {'amount': '6', 'unit': 'cups', 'name': 'lamb broth', 'notes': ''}, {'amount': '1.5', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '4', 'unit': 'tablespoons', 'name': 'vegetable oil', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'turmeric powder', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '3/4', 'unit': 'cup', 'name': 'slivered almonds', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'vegetable oil', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'raisins', 'notes': 'gold or brown'}, {'amount': '1/4', 'unit': 'cup', 'name': 'finely chopped parsley', 'notes': ''}]}] | Start by washing the lamb and rubbing it with salt. Wash off the salt and place on the stove top and cover with water. Allow it to come to a boil for 10 minutes and skim off any foam that forms.,Once the foam is skimmed off, add the whole spices and salt, cover the pot and allow it to cook at a low rolling boil for 1-2 hours. Check the water periodically and add more as needed to ensure the lamb is fully covered.,If you are using a full lamb shoulder, you will need to rotate it (since it won't fit fully in an average sized pot) and this will double the cooking time.,If you are using a pressure cooker, place the lamb in the pressure cooker (or instant pot) and cover with water. Boil for 10 minutes, skim off the foam, then add the salt and whole spices. Pressure cook for 45 minutes.,For both methods, ensure the lamb is tender before moving to the next step. It will continue to roast so it doesn't need to be falling off the bone, but sufficiently tender.,Remove the lamb and place it in an oven safe dish. Strain the broth from the whole spices and set aside. Add 2 ladles of it to the bottom of the oven dish with the lamb.,At this point, if you want a more seasoned tasting lamb, rub it with your favourite spice blend such as the middle eastern seven spice blend.,Cover the lamb tightly with foil and roast it in the oven at 400F for 2-3 hours until it is falling off the bone tender. Be sure to check it with a fork. During the last 10 minutes, remove the foil and broil the top to get some colour.,Wash the rice well until the water runs clear and drain it. You can adjust the amount of rice as long as you maintain a 1:1.5 ratio of rice:liquid. You will also need to adjust the salt.,In a pot, add the required amount of lamb broth (6 cups) along with the salt, oil and turmeric. Taste the broth to ensure it tastes visibly salt.,Add the rice to the pot, mix, then allow it to come to a rolling boil on medium heat. Once boiling for 3 minutes, cover it, turn the heat to low, and allow it to cook for 20 minutes undisturbed.,After 20 minutes, turn off the heat and let it rest for a further 10 minutes. Fluff with a fork.,Finely chop the parsley,Fry the almonds with the oil, stirring constantly because they burn easily. Once golden brown, remove from the pan and set aside in a bowl,In the same pan using the residual oil, add the raisins and toast them for a few minutes until they're soft,Start by adding the rice to a large serving dish, then top with the lamb shanks,Sprinkle the almonds, raisins and parsley on top. Serve with a stew or salad. | {} | iraqi |
Turkish Gözleme (Spinach and Feta Stuffed Flatbread) | Serves – 6 | 15mins | 25mins | 30mins | 10 mins | Bread, Entree or Side Dish, Lunch | [{'section_title': 'For the Dough', 'ingredients': [{'amount': '3 1/3', 'unit': 'cups', 'name': '(473 grams) all-purpose flour', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'lukewarm water', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': 'olive oil,', 'notes': 'plus more for brushing'}]}, {'section_title': 'For the Spinach, Onion, and Feta Filling', 'ingredients': [{'amount': '4', 'unit': '', 'name': 'packed cups roughly chopped baby spinach leaves', 'notes': ''}, {'amount': '2', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'medium yellow onion,', 'notes': 'finely chopped'}, {'amount': '', 'unit': '', 'name': 'Salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Freshly ground black pepper', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': 'or pul biber, or more to your liking'}, {'amount': '1', 'unit': 'cup', 'name': 'drained and crumbled feta', 'notes': ''}]}] | Use a fine mesh sieve or flour sifter to sift the flour into a large mixing bowl. Make a well in the middle and sprinkle on the salt. To the well, add the lukewarm water and 3 tablespoons of olive oil. With clean hands, begin incorporating the flour into the water and oil until you make a rough dough. It will feel for a moment like the dough will never come together, but keep working at it until you make a shaggy dough.,Dust your countertop with flour. Turn the dough out onto the floured surface and knead with your hands, for about 2 to 3 minutes until it’s a smooth, semi-firm dough ball. Place the dough in a bowl, coat with a drizzle of olive oil and cover with a clean, damp towel. Set aside to rest for 20 minutes. This will allow the gluten to rest, making the dough much easier to work with.,Place the spinach and onions in a large mixing bowl. Pour in the olive oil and season to taste with salt and ground black pepper (bear in mind that you’ll add feta later, which is quite salty). Stir in the Aleppo pepper.,With clean hands, go hands-on and combine everything. Massaging the seasoning into the vegetables will help soften the onions and spinach and infuse them with flavor. Add the crumbled feta and combine again. Check the seasoning and adjust to your taste. Cover and set aside.,Once the dough has rested, place it on a clean, dry surface with a sprinkle of flour. Use a bench scraper or large chef’s knife to divide it into 6 equal pieces. Roll each dough into a ball and place them back on the bowl. Cover with a damp towel to keep moist.,Take one dough ball out at a time and place on a lightly floured surface. Use a rolling pin to roll into a very thin circle, about 10 1 ℠2-inch diameter circle. The dough might spring back a little bit but keep going: A thin dough is paramount for the gozleme to cook correctly in the skillet.,Spread about a 1/2 cup of the filling evenly over one half of the circle, leaving a 0.8-inch gap around the edges.,Fold the empty side over the filling to make a half-moon shape. Gently pat the top to push out any air and then push down with your thumbs around the edges to form a good seal (a little water on your fingers helps here).,Place the finished gözleme on a sheet tray without touching. Cover with a clean towel so they don’t dry out. Repeat this with the rest of the dough balls, keeping the finished gozleme covered.,Heat a large and wide (about 11-inches diameter) non-stick pan over medium-high heat. Place one of the gozleme in the dry the pan and cook for 1 minute. Then carefully flip over and cook the other side for 1 minute. Flip again and cook for about 45 to 50 seconds (the light brown circles will start to appear). Flip over again and cook for another 45 seconds. By then, the gozleme should be cooked with visible light brown patches around.,Place the cooked gozleme on a clean tray and brush both sides, with olive oil. Cover with a clean towel to keep moist as you cook the remaining gozleme.,Serve warm or at room temperature, on its own or with a refreshing salad on the side. Afiyet Olsun, which in Turkish means, “May you be happy and healthy eating this food.†| [{'label': 'Calories:', 'value': '430.1', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '55.8', 'unit': 'g'}, {'label': 'Protein:', 'value': '11', 'unit': 'g'}, {'label': 'Fat:', 'value': '17.8', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '5.1', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1.7', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '9.7', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '22.3', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '680.2', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '123.7', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '2.3', 'unit': 'g'}, {'label': 'Sugar:', 'value': '1', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '219.2', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '1.5', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '140.6', 'unit': 'mg'}, {'label': 'Iron:', 'value': '3.5', 'unit': 'mg'}] | turkish |
salt | 6 servings | 30 mins | 25 mins | 30 minutes mins 25 minutes mins 55 minutes mins | null | Side Dishes | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'Egyptian rice', 'notes': 'medium grain, also sub Calrose rice'}, {'amount': '1/2', 'unit': 'cup', 'name': 'vermicelli noodles', 'notes': 'pasta noodles not rice noodles'}, {'amount': '4', 'unit': 'tablespoons', 'name': 'vegetable oil or ghee', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'chicken or vegetable broth', 'notes': 'substitute water'}, {'amount': '1.5', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}]}] | Rinse rice in a bowl of water until the water runs clear. Soak the rice in water for 30 minutes,Heat up the oil over medium heat in a non-stick rice pot,Add the vermicelli noodles and cook them while continuing to stir until the noodles turns golden brown, about 4-5 minutes,Drain the rice and add it to the pot, continue to stir the rice in with the noodles for a few minutes,Add the salt and the broth and mix well a few times,Bring mixture to a boil before covering with a paper towel and a tight fitting lid. Reduce heat to low and simmer for 20 minutes undisturbed,Remove lid and paper towel, fluff rice with a fork, cover with a lid and let it rest 10 more minutes before serving | {'Serving': '1 g', 'Calories': '441 kcal', 'Carbohydrates': '80 g', 'Protein': '6 g', 'Fat': '10 g', 'Saturated Fat': '1 g', 'Polyunsaturated Fat': '3 g', 'Monounsaturated Fat': '6 g', 'Trans Fat': '0.04 g', 'Sodium': '931 mg', 'Potassium': '66 mg', 'Fiber': '3 g', 'Sugar': '1 g', 'Vitamin A': '167 IU', 'Calcium': '6 mg', 'Iron': '3 mg'} | egyptian |
White Bean Shakshuka | Serves – 4 | 10mins | 30mins | null | 40 mins | Breakfast, Entree, Lunch | [{'section_title': '', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'medium yellow onion,', 'notes': 'halved and thinly sliced'}, {'amount': '1', 'unit': '', 'name': 'large green bell pepper,', 'notes': 'cored and chopped'}, {'amount': '1', 'unit': '', 'name': 'red bell pepper,', 'notes': 'cored and chopped'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': 'or red pepper flakes, plus more to your liking'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Black pepper', 'notes': ''}, {'amount': '1', 'unit': '', 'name': '(28-ounce) can diced tomatoes with their juices', 'notes': ''}, {'amount': '1', 'unit': '', 'name': '(15-ounce) can cannellini beans, drained and rinsed', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'large eggs', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'chopped fresh parsley', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'chopped fresh dill', 'notes': ''}]}] | In a large pan with a lid, heat about 2 tablespoons olive oil until shimmering. Add the onions, peppers, and garlic. Add the coriander, paprika, cumin, Aleppo pepper, and a big dash of salt and pepper. Cook over medium-high heat, stirring regularly, until the vegetables have softened, about 5 to 7 minutes.,Add the tomatoes with their juices and the cannellini beans. Bring to a boil, then lower the heat and cover the pan part-way, allowing just a small opening at the top. Simmer for about 20 minutes or until the tomato sauce has thickened a bit.,Uncover the pan and make 4 wells in the sauce using the back of a spoon. Break the eggs and nestle each egg in a well within the sauce. Cover the pan and cook gently for about 5 minutes or until the egg whites have set but the yoke is still somewhat runny.,Remove the pan from the heat and finish with another drizzle of olive oil and the fresh herbs. Serve immediately. | [{'label': 'Calories:', 'value': '114.7', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '11.9', 'unit': 'g'}, {'label': 'Protein:', 'value': '7.7', 'unit': 'g'}, {'label': 'Fat:', 'value': '4.8', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '1.5', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '1.8', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.02', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '163.7', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '221.8', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '485.6', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '3.4', 'unit': 'g'}, {'label': 'Sugar:', 'value': '5.9', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '2266.2', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '81.7', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '89.9', 'unit': 'mg'}, {'label': 'Iron:', 'value': '2.9', 'unit': 'mg'}] | moroccan |
Baba Ganoush Recipe | Serves – 6 | 15mins | 20mins | 1hr | 35 mins | Appetizer, Dip | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'Italian eggplants or small globe eggplants', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': '', 'notes': 'I used Soom tahini'}, {'amount': '1', 'unit': '', 'name': 'lemon,', 'notes': 'juice of'}, {'amount': '1', 'unit': '', 'name': 'garlic clove,', 'notes': 'minced'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'plain Greek yogurt,', 'notes': 'optional'}, {'amount': '', 'unit': '', 'name': 'Kosher salt and black pepper', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '3/4', 'unit': 'teaspoon', 'name': '', 'notes': 'optional'}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Toasted pine nuts for garnish,', 'notes': 'optional'}]}] | First, smoke or grill the eggplant. Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes.) The eggplant should deflate and become super tender. supposed to. If you don't have a gas burner you can use a grill. You can also roast the eggplant in the oven (see notes).,Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained (it helps if you open the eggplant up a bit and push on it with a knife or a spoon to help it release its juices).,Once the eggplant is cool enough to touch, peel the charred crispy skin off (it should come right off). Discard the skin and the stem (don't worry if a few bits of the skin remain, that is just added flavor).,Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using) salt, pepper, sumac, Aleppo pepper or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.,Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.,To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if you like. Serve with | [{'label': 'Calories:', 'value': '86.6', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '8.6', 'unit': 'g'}, {'label': 'Protein:', 'value': '3', 'unit': 'g'}, {'label': 'Fat:', 'value': '5.6', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.8', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '2', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '0.1', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '204.4', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '250.2', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '3.3', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '103.6', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '11.8', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '30.3', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.8', 'unit': 'mg'}] | labanese |
water | 5 | 10 mins | 25 mins | 10 minutes mins 25 minutes mins 35 minutes mins | null | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'onion', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'medium carrots', 'notes': 'grated (about 1.5 cups packed) *see notes'}, {'amount': '1', 'unit': '', 'name': 'tomato', 'notes': ''}, {'amount': '4', 'unit': 'tablespoons', 'name': 'vegetable oil', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'cinnamon sticks', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ground cinnamon', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1 and 1/4', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'chicken bouillon cube', 'notes': 'substitute for vegetable for vegetarian option'}, {'amount': '1 and 1/2', 'unit': 'cups', 'name': 'basmati rice', 'notes': ''}, {'amount': '2 and 1/4', 'unit': 'cups', 'name': 'water', 'notes': ''}]}] | Start by finely dicing the onions and tomatoes,Wash, peel and grate the carrots, discarding the green parts,In a non-stick pot on medium heat, heat the vegetable oil and add the onions. Cook for a few minutes until softened,Next add the tomato, and continue to cook for a few more minutes,Add the grated carrots, along with the bouillon cube, salt, pepper, cinnamon sticks and ground cinnamon. Cook for 5 minutes, stirring every few minutes,Wash and drain the basmati rice, and add it to the pot. Stir and cook for 2 minutes,Add the water and allow everything to start bubbling,Once rice is bubbling, cover and cook on low heat for 20 minutes. Do not open the lid,After 20 minutes, open lid and fluff rice with a fork. Serve & enjoy | {'Serving': '1 g', 'Calories': '127 kcal', 'Carbohydrates': '7 g', 'Protein': '1 g', 'Fat': '11 g', 'Saturated Fat': '2 g', 'Polyunsaturated Fat': '6 g', 'Monounsaturated Fat': '3 g', 'Trans Fat': '0.1 g', 'Cholesterol': '0.1 mg', 'Sodium': '219 mg', 'Potassium': '161 mg', 'Fiber': '2 g', 'Sugar': '3 g', 'Vitamin A': '6121 IU', 'Vitamin C': '4 mg', 'Calcium': '35 mg', 'Iron': '0.3 mg'} | iraqi |
Lettuce leaves | 6 servings | 20 mins | null | 20 minutes mins 20 minutes mins | null | Salads | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'sweet red pepper paste', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'extra virgin olive oil', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'lemon juice (juice of 1 lemon)', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'kosher salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cumin powder', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'Aleppo pepper', 'notes': 'or 1/4 tsp chilli flakes'}]}, {'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'fine bulgur', 'notes': '415 g'}, {'amount': '2', 'unit': 'cups', 'name': 'boiled water', 'notes': '473 ml'}, {'amount': '1', 'unit': 'cup', 'name': 'parsley', 'notes': 'finely chopped'}, {'amount': '1/2', 'unit': 'cup', 'name': 'green onion', 'notes': 'finely chopped'}, {'amount': '1/2', 'unit': 'cup', 'name': 'fresh mint', 'notes': 'finely chopped'}, {'amount': '3', 'unit': '', 'name': 'Persian Cucumbers, finely chopped', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'bell pepper, finely chopped', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'pickles, finely chopped', 'notes': 'optional'}, {'amount': '1', 'unit': '', 'name': 'tomato, finely chopped', 'notes': 'optional'}]}, {'section_title': '', 'ingredients': [{'amount': '', 'unit': '', 'name': 'Lettuce leaves', 'notes': 'iceberg or any other type'}]}] | Start by placing the fine bulgur in a medium bowl, then pour the hot water on top. Stir, then allow it to sit for 5 to 10 minutes while you prepare the rest of the ingredients.,To make the dressing: combine the olive oil, pomegranate molasses, lemon juice, red pepper paste, tomato paste and spices. Mix well to combine into a thick paste.,Once the bulgur is soft, place it in a large tray and pour the dressing on top. Use your hands to work the dressing into the bulgur, rubbing the grains together to ensure they fully absorb the flavours. Continue to do this until all the grains are red and saturated with the dressing.,Next, add the finely chopped herbs and vegetables. Mix well to combine. You can now serve immediately or allow it to rest in the fridge for a few hours for the flavours to develop even more.,You can serve in a bowl, or in lettuce cups. | {'Serving': '1 g', 'Calories': '295 kcal', 'Carbohydrates': '48 g', 'Protein': '8 g', 'Fat': '10 g', 'Saturated Fat': '1 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '7 g', 'Sodium': '590 mg', 'Potassium': '563 mg', 'Fiber': '11 g', 'Sugar': '7 g', 'Vitamin A': '2148 IU', 'Vitamin C': '52 mg', 'Calcium': '67 mg', 'Iron': '3 mg'} | turkish |
Cocoa Powder | 15 pieces | 10 mins | 3 hrs | 10 minutes mins 3 hours hrs 10 minutes mins | null | Desserts & Sweets | [{'section_title': '', 'ingredients': [{'amount': '300', 'unit': 'g', 'name': 'Tea Biscuits', 'notes': 'typically 1 Pack'}, {'amount': '1', 'unit': '', 'name': 'can Condensed Milk', 'notes': '397 g'}, {'amount': '7', 'unit': 'tbsp', 'name': 'Cocoa Powder', 'notes': 'unsweetened'}]}] | In a bowl, mix the condensed milk with the cacao powder very well.,Crumble in the biscuit using a mixture of small pieces and crumbs, and combine well, ensuring all the biscuits are coated.,Spread out a large piece of plastic wrap on the counter, and spoon the mixture in the middle.,Mould it into a log shape by wrapping the cling film around it and twisting at each end.,Cover the log with foil and freeze for at least 8 hours or preferably overnight (depending on the power of your freezer, the 8 hours may not be enough).,To serve, unwrap the foil and start peeling the plastic wrap up to the point you want to cut, then cut 1/2 inch to 1 inch thick slices with a sharp knife that has been dipped in hot water. Serve immediately | {'Calories': '106 kcal', 'Carbohydrates': '14 g', 'Protein': '2 g', 'Fat': '5 g', 'Saturated Fat': '1 g', 'Cholesterol': '4 mg', 'Sodium': '105 mg', 'Potassium': '56 mg', 'Fiber': '1 g', 'Sugar': '3 g', 'Vitamin A': '17 IU', 'Calcium': '10 mg', 'Iron': '1 mg'} | iraqi |
black pepper | 6 Servings | 1 hr | 1 hr | 1 hour hr 1 hour hr 30 minutes mins 2 hours hrs 30 minutes mins | null | Main Dishes | [{'section_title': 'For the Cabbage', 'ingredients': [{'amount': '1', 'unit': 'head', 'name': 'large green cabbage', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'boiling water', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}]}, {'section_title': 'For the Stuffing', 'ingredients': [{'amount': '1', 'unit': 'pound', 'name': 'lean ground beef', 'notes': '454 g'}, {'amount': '2', 'unit': 'cups', 'name': 'short grain rice', 'notes': 'calroze or Italian rice'}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': 'finely diced'}, {'amount': '2', 'unit': 'small', 'name': 'heads of garlic', 'notes': 'finely chopped'}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': 'or substitute with seven spice'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '2 1/2', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}]}, {'section_title': 'For the Broth', 'ingredients': [{'amount': '3', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '3', 'unit': 'cups', 'name': 'chicken broth', 'notes': 'or 1 bouillon cube dissolved in 3 cups hot water'}, {'amount': '1/2', 'unit': 'cup', 'name': 'lemon juice', 'notes': 'approximately the juice of 2 lemons'}, {'amount': '1/4', 'unit': 'cup', 'name': 'olive oil', 'notes': ''}, {'amount': '1 1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}]}] | Start by carving out the cabbage root, digging as deep as you can. This step will detach the cabbage leaves and loosen them easily in the next step. Note: visual photos in the blog post above.,Next, to a large pot of boiling water, add the salt and the head of the cabbage and allow it to boil for a few minutes, flipping it on both sides. You can now start to loosen the leaves using a pair of tongs, it should come apart easily. Keep separating the leaves and place them on a paper towel lined tray or colander to drain. Any thick or hard leaves, keep them in the boiling water for a few extra minutes to soften. Continue until you reach the centre of the cabbage head, and can no longer remove leaves.,In a medium bowl, combine the lean ground beef, short grain rice, onion, garlic, allspice, black pepper and salt. Use your hands to mix well and ensure that the meat and the rice are well combined with the spices.,In a large measuring cup or bowl, combine the tomato paste, broth, lemon juice, olive oil, salt and black pepper. Mix well and set aside.,Preheat the oven to 450F degrees.,Place one leaf on a cutting board and cut away the thick rib at the centre using a knife or kitchen scissors. If it is a small piece, simply trim the thick part of the rib. If it is a large piece continue cutting upwards from where the rib was to form two equal sized pieces. Place 1-2 tablespoons of the filling in the middle of the cabbage leaf and shape it into a log shape, leaving 1/2 an inch of space near each of the edges. Fold the edges inward and roll the cabbage leaf into a log shape. Repeat with the rest of the cabbage leaves. Note: visual photos in the blog post above.,In a large dutch oven with a lid or oven safe pot (minimum 5 L capacity), arrange the rolled cabbage leaves, stacking them in tightly next to each other. Pour over the prepared broth and cover tightly with the lid. Place in the preheated oven and bake for 1 1/2 hours until the filling is cooked through and the cabbage is fork tender. | {'Serving': '1 Serving', 'Calories': '527 kcal', 'Carbohydrates': '76 g', 'Protein': '26 g', 'Fat': '14 g', 'Saturated Fat': '3 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '8 g', 'Trans Fat': '0.3 g', 'Cholesterol': '49 mg', 'Sodium': '2544 mg', 'Potassium': '993 mg', 'Fiber': '10 g', 'Sugar': '12 g', 'Vitamin A': '428 IU', 'Vitamin C': '122 mg', 'Calcium': '152 mg', 'Iron': '7 mg'} | iraqi |
null | 10 | 40 mins | 1 hr | 40 minutes mins 1 hour hr | null | Main Dishes | [{'section_title': 'For the Kafta:', 'ingredients': [{'amount': '1.5', 'unit': 'lbs', 'name': 'lean ground beef', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cumin powder', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'crushed garlic cloves', 'notes': ''}]}, {'section_title': 'For the Casserole:', 'ingredients': [{'amount': '3', 'unit': '', 'name': 'Eggplants', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'Potatoes', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'red pepper', 'notes': ''}, {'amount': '2 to', 'unit': '', 'name': 'matoes', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'vegetable oil + 4 tablespoons', 'notes': ''}, {'amount': '1.5', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}]}, {'section_title': 'For the Tomato Sauce:', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'tomato sauce', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'water', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': 'optional'}]}] | Start by preheating your oven to 400F,To make the Kafta, mix the ground beef with the spices and shape into small circular shapes. Bake on a lined baking sheet for 18 minutes at 400F. Remove and set aside,Peel the eggplant length ways every other stripe to create a zebra patter and chop into 1/2 inch circles. Mix evenly with the half cup of oil and 1 teaspoon of salt and bake them on a parchment lined sheet for 40 minutes,Peel and chop the potatoes into 1/2 inch circles. Mix with 2 tablespoons of oil and half a teaspoon of salt and bake on a lined baking sheet for 40 minutes,Meanwhile, slice the onion and red pepper into then strips and saute together in a skillet on medium heat using 2 tablespoons of oil for about 7 minutes until softened and caramelized,Slice the tomato into 1/4 inch circles,When the kafta, eggplant, potato, onions and peppers are cooked through, it's time to assemble,Using a deep 9x13 inch baking dish, assemble the first layer of Kafta, followed by potato and eggplant, placing them all on top of each other and evenly filling the dish,Then add the layer of onions and peppers, and finally top with the tomato slices by placing them evenly around the dish,In a bowl, mix all the tomato sauce ingredients together and pour over the dish,Bake covered for 45 minutes and then broil uncovered for an additional 15 minutes,Serve with rice and enjoy! | {} | iraqi |
How to Cook Freekeh (Freekeh 101) | Serves – 6 | 2mins | 35mins | null | None None | Side Dish | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '2 ½', 'unit': 'cups', 'name': 'water or broth', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Parsley for garnish', 'notes': ''}]}] | null | [{'label': 'Calories:', 'value': '86.7', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '17.3', 'unit': 'g'}, {'label': 'Protein:', 'value': '5.3', 'unit': 'g'}, {'label': 'Fat:', 'value': '0.7', 'unit': 'g'}, {'label': 'Sodium:', 'value': '4.9', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '2.7', 'unit': 'g'}, {'label': 'Sugar:', 'value': '0.7', 'unit': 'g'}, {'label': 'Calcium:', 'value': '16.3', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.5', 'unit': 'mg'}] | egyptian |
Spicy Baked Salmon Recipe with Lime and Harissa | Serves – 6 | 5mins | 10mins | null | None None | Entree, Fish | [{'section_title': '', 'ingredients': [{'amount': '1 ½', 'unit': 'pounds', 'name': 'salmon fillet', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}]}, {'section_title': 'For the honey, lime, and harissa sauce:', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': 'I used'}, {'amount': '2 to 4', 'unit': 'tablespoons', 'name': '', 'notes': 'or store-bought'}, {'amount': '1 to 2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Juice of 2 large limes,', 'notes': 'plus optional lime wedges to serve'}, {'amount': '3 to 4', 'unit': '', 'name': 'large garlic cloves,', 'notes': 'minced'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '½', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '½', 'unit': 'teaspoon', 'name': 'ground ginger', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}]}] | Preheat the oven to 425 degrees F. | [{'label': 'Calories:', 'value': '222.5', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '4.7', 'unit': 'g'}, {'label': 'Protein:', 'value': '22.8', 'unit': 'g'}, {'label': 'Fat:', 'value': '12', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '1.8', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '3.4', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '5.8', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '62.4', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '123.1', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '594.5', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '0.5', 'unit': 'g'}, {'label': 'Sugar:', 'value': '3.5', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '181.5', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '1.4', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '20.6', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.2', 'unit': 'mg'}] | moroccan |
Mujadara: Lentils and Rice with Crispy Onions | Serves – 6 | 15mins | 1hr45mins | null | None None | Entree | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': '', 'notes': 'sorted and rinsed'}, {'amount': '4', 'unit': 'cups', 'name': 'water,', 'notes': 'divided'}, {'amount': '1/4', 'unit': 'cup', 'name': '', 'notes': 'more for later'}, {'amount': '2', 'unit': '', 'name': 'large yellow onions,', 'notes': 'diced (4 cups)'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'kosher salt', 'notes': 'more to taste'}, {'amount': '1', 'unit': 'cup', 'name': 'long-grain white rice,', 'notes': 'soaked in water for 10-15 minutes and then drained'}, {'amount': '', 'unit': '', 'name': 'black pepper', 'notes': ''}, {'amount': '1/2 to 1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Parsley,', 'notes': 'for garnish'}]}, {'section_title': 'For the fried crispy onion garnish (optional)', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large yellow onion cut in very thin rings', 'notes': ''}]}] | Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.,Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 15 to 20 minutes).,If you are adding the the fried onions, work on them while the rice and lentils are cooking. In a large skillet, heat about 2 to 3 tablespoons extra virgin olive oil over medium-high heat. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are crispy and deeply golden brown. Transfer the crispy onion rings to a paper towel-lined plate to get rid of excess oil.,Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with parsley and transfer to serving bowls. Top each bowl with the crispy onion rings. | [{'label': 'Calories:', 'value': '377.9', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '46.5', 'unit': 'g'}, {'label': 'Protein:', 'value': '10.8', 'unit': 'g'}, {'label': 'Fat:', 'value': '16.6', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '2.3', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1.8', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '11.8', 'unit': 'g'}, {'label': 'Sodium:', 'value': '401.8', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '119', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '8', 'unit': 'g'}, {'label': 'Sugar:', 'value': '2.4', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '4.9', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '5.5', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '48', 'unit': 'mg'}, {'label': 'Iron:', 'value': '3.1', 'unit': 'mg'}] | labanese |
About 6-8 cups of water | 6 | 10 mins | 50 mins | 10 minutes mins 50 minutes mins 1 hour hr | null | Soups & Stews | [{'section_title': '', 'ingredients': [{'amount': '500', 'unit': 'g', 'name': 'veal', 'notes': 'cut into medium pieces (you can substitute lamb or stewing beef – see notes)'}, {'amount': '800', 'unit': 'g', 'name': 'frozen small okra', 'notes': 'you can substitute fresh okra – see notes'}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': 'finely diced'}, {'amount': '3', 'unit': 'tablespoons', 'name': 'vegetable oil', 'notes': ''}, {'amount': '6', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '8', 'unit': 'cloves', 'name': 'garlic', 'notes': 'roughly chopped'}, {'amount': '1.5', 'unit': 'tablespoon', 'name': '', 'notes': 'if unavailable, you can skip this – but highly recommend'}, {'amount': '1.5', 'unit': 'teaspoons', 'name': 'salt', 'notes': 'divided, more per preference'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'About 6-8 cups of water', 'notes': 'added in stages'}]}] | Start by dicing the onion finely and add it to a stock pot along with the vegetable oil and 1/2 teaspoon of salt. Cook it for 2-3 minutes until soft and translucent.,Season the veal pieces with 1/2 teaspoon salt and 1/2 teaspoon black pepper.,To the pot with the onions, add the veal pieces and brown them from all sides for about 5 minutes.,Cover the veal with about 4 cups of water and bring to a boil. Cover the pot and boil for 30 minutes, until the meat is almost very tender. You can also pressure cook the veal for 15 minutes. This step gives the meat a head start on cooking, since it often takes longer than the okra. See notes on doneness of meat.,To the same pot, once the veal is a bit more than halfway cooked, add the frozen okra to the pot along with the tomato paste, the roughly chopped garlic, the pomegranate molasses and 1/2 teaspoon salt.,Add about 3-4 more cups of water in the pot, mix everything well, and bring to a rolling boil on medium heat for roughly 30 minutes.,After 30 minutes, check the tenderness of both the okra and the meat. If they are both still slightly firm, add more water (roughly 2-3 cups) and allow it to continue boiling for another 20 minutes.,Check the softness of the meat and okra, as well as the seasoning and adjust accordingly by adding more salt and pepper as needed. If okra and meat are both tender, turn heat off and serve. | {'Calories': '261 kcal', 'Carbohydrates': '18 g', 'Protein': '20 g', 'Fat': '13 g', 'Saturated Fat': '3 g', 'Polyunsaturated Fat': '4 g', 'Monounsaturated Fat': '4 g', 'Trans Fat': '0.05 g', 'Cholesterol': '68 mg', 'Sodium': '787 mg', 'Potassium': '869 mg', 'Fiber': '5 g', 'Sugar': '6 g', 'Vitamin A': '1200 IU', 'Vitamin C': '37 mg', 'Calcium': '140 mg', 'Iron': '2 mg'} | iraqi |
BEST Air Fryer Falafel (Easy Tips!) | Serves – 24 | 20mins | 15mins | null | None None | Appetizer, Entree, Side Dish, Snack | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': '', 'notes': 'Do NOT use canned or cooked chickpeas'}, {'amount': '½', 'unit': 'tsp', 'name': 'baking soda', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'fresh parsley leaves,', 'notes': 'stems removed'}, {'amount': '¾', 'unit': 'cup', 'name': 'fresh cilantro leaves,', 'notes': 'stems removed'}, {'amount': '½', 'unit': 'cup', 'name': 'fresh dill,', 'notes': 'stems removed'}, {'amount': '1', 'unit': '', 'name': 'small onion,', 'notes': 'quartered'}, {'amount': '7-8', 'unit': '', 'name': 'garlic cloves,', 'notes': 'peeled'}, {'amount': '', 'unit': '', 'name': 'Salt to taste', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'ground black pepper', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cayenne pepper,', 'notes': 'optional'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'baking powder', 'notes': ''}, {'amount': '2', 'unit': 'tablespoon', 'name': 'toasted sesame seeds', 'notes': ''}]}] | (One day ahead of time.) Soak your dried chickpeas in a large bowl of water with the baking soda (the water must cover the chickpeas by at least 2 inches). Set aside for 18 to 24 hours until the chickpeas have softened and plumped up. Drain well.,Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor in 40-second increments until everything is well blended and you have a mixture that is similar in texture to coarse cornmeal.,Transfer the mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to overnight).,Before air frying, add the baking powder and toasted sesame seeds to the falafel "dough" and stir with a spoon.,Scoop a couple tablespoonfuls of the falafel mixture into your palms and form into disks or patties (about ½-inch thickness). It helps to have wet hands as you form the patties so they don't stick too much. Do not pack the patties too much, so they don't turn out too dense.,Lightly brush one side of the falafel patties with olive oil. Add them to the basket (oiled side down), and brush the top of the patties with olive oil as well. Don't crowd the basket, allow the patties enough room so they become crisp as they cook. (Work in batches as needed).,Air fry the patties at 400 degrees F one side for 5 minutes, then check if they have gained some color. If not, close the basket and cook for another 3 to 5 minutes or until the ones side has turned nice and golden brown to your liking. Turn the patties and air fry on the other side. | [{'label': 'Calories:', 'value': '71.6', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '11.7', 'unit': 'g'}, {'label': 'Protein:', 'value': '3.7', 'unit': 'g'}, {'label': 'Fat:', 'value': '1.5', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '0.2', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.6', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '0.4', 'unit': 'g'}, {'label': 'Sodium:', 'value': '47.7', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '195', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '3.4', 'unit': 'g'}, {'label': 'Sugar:', 'value': '2', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '370.5', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '5.7', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '47.3', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.6', 'unit': 'mg'}] | egyptian |
Crunchy pita chips | 8 servings | 5 mins | 20 mins | 5 minutes mins 20 minutes mins 25 minutes mins | null | Soups & Stews | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'onions', 'notes': 'diced'}, {'amount': '1', 'unit': '', 'name': 'potato', 'notes': 'diced'}, {'amount': '1', 'unit': '', 'name': 'carrot', 'notes': 'diced (optional)'}, {'amount': '2', 'unit': 'cups', 'name': 'red lentils', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': 'vegetable oil', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': 'plus more per preference'}, {'amount': '1.5', 'unit': 'teaspoon', 'name': 'cumin powder', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'turmeric', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': 'more or less per preference'}, {'amount': '8-10', 'unit': 'cups', 'name': 'water or chicken stock', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'chicken stock cube', 'notes': 'if using water'}, {'amount': '', 'unit': '', 'name': 'Lemon juice', 'notes': 'optional'}, {'amount': '', 'unit': '', 'name': 'Crunchy pita chips', 'notes': 'optional'}]}] | Start by peeling and chopping the onions and potatoes into large chunks. If you don’t want to blend the soup at the end, then dice them into smaller cubes,In the Instant Pot (I used 8Qt for this size – see notes), add the vegetable oil, potatoes, onions, and spices and cook for 5 minutes on saute mode. If using stove top, use a regular soup pot,Add the lentils and water, mix well ensuring you scrape the bottom of the pot, and secure the instant pot lid. If using stove top, cover the pot,If using Instant Pot, pressure cook for 15 minutes. The Instant Pot will take approximately 10-15 minutes to come to pressure,If using stove top, allow it to boil for 40-60 minutes until the vegetables are soft. Adjust the liquid and salt half way through,For the Instant Pot, manually release the pressure valve and blend the soup using a hand mixer,For the stove top, you can leave it chunky or blend it as well,Taste and adjust the salt and also the water. If you like it thinner, add more water and allow it to cook for a few more minutes on saute mode,If you’re making the crunchy pita topping, simply cut pita bread into small squares and fry on medium heat using 3-4 tablespoons of oil. Continue stirring until golden and crunchy,Serve with a squeeze of lemon and crunchy pita on top | {'Serving': '1 g', 'Calories': '242 kcal', 'Carbohydrates': '35 g', 'Protein': '13 g', 'Fat': '6 g', 'Saturated Fat': '1 g', 'Polyunsaturated Fat': '3 g', 'Monounsaturated Fat': '1 g', 'Trans Fat': '0.04 g', 'Cholesterol': '0.1 mg', 'Sodium': '421 mg', 'Potassium': '621 mg', 'Fiber': '15 g', 'Sugar': '3 g', 'Vitamin A': '1299 IU', 'Vitamin C': '10 mg', 'Calcium': '43 mg', 'Iron': '4 mg'} | iraqi |
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