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Extra olive oil for garnish | 2 people | 10 mins | 20 mins | 10 minutes mins 20 minutes mins | null | Breakfast & Brunch | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'cans Ful', 'notes': 'or mixed ful and chickpeas'}, {'amount': '2', 'unit': 'tbsp', 'name': 'olive oil', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'onion', 'notes': ''}, {'amount': '1 to', 'unit': '', 'name': 'mato', 'notes': 'large'}, {'amount': '1', 'unit': 'cup', 'name': 'parsley', 'notes': 'chopped'}, {'amount': '1/2', 'unit': '', 'name': 'lemon Juice', 'notes': ''}, {'amount': '1/3', 'unit': 'cup', 'name': 'water or reserved ful liquid', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': 'onion powder', 'notes': ''}, {'amount': '1.5', 'unit': 'tsp', 'name': 'cumin', 'notes': ''}, {'amount': '1/4', 'unit': 'tsp', 'name': 'paprika', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Dash black pepper', 'notes': 'per preference'}, {'amount': '', 'unit': '', 'name': 'Extra olive oil for garnish', 'notes': ''}]}] | Start by finely dicing the onion and cooking in the olive oil on medium heat for 3-4 minutes,Drain and rinse the ful and chickpeas and place in a large plate. Mash well with a fork,Add the mashed ful and chickpeas to the pan and continue cooking for 5 minutes. Add all the seasoning and mix well,Dice the tomato and add to the pan. Mix well and continue to cook for a few minutes. Add the water if the mixture looks dry.,Taste and adjust for seasoning. Turn off the heat and add the lemon juice and chopped parsley. Mix well,Serve in a platter and garnish with tomato, parsley, and olive oil. Eat with pita bread and enjoy! | {} | egyptian |
chicken broth or water | 6 people | 5 mins | 25 mins | 5 minutes mins 25 minutes mins 30 minutes mins | null | Side Dishes | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'coarse bulgur', 'notes': '(#3)'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'butter', 'notes': ''}, {'amount': '2', 'unit': 'tablespoon', 'name': 'olive oil', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': 'finely diced'}, {'amount': '1', 'unit': '', 'name': 'red bell pepper', 'notes': 'finely diced'}, {'amount': '4', 'unit': '', 'name': 'garlic cloves', 'notes': 'minced'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'tomato paste', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'sweet red pepper paste', 'notes': ''}, {'amount': '1.5', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'dried mint', 'notes': ''}, {'amount': '4', 'unit': 'cups', 'name': 'chicken broth or water', 'notes': ''}]}] | In a saucepan or large skillet, melt the butter along with the olive oil over medium heat,Add the chopped onions and cook for 4-5 minutes until softened,Add in the chopped peppers and continue sautéing for another 2-3 minutes,Add in the minced garlic and cook for an additional 1-2 minutes,Season with pepper and salt and mix for about 1-2 minutes,Add in the red pepper paste and tomato paste, mixing until combined, about 1-2 minutes,Next add in the dried mint and then the bulgur, mix well until fully combined,Pour in the water or broth and allow the mixture to come to a boil,Reduce heat to low, cover with a tight fitting lid and simmer for 25 minutes,Fluff up the bulgur and serve with yogurt and mint. | {'Serving': '1 g', 'Calories': '218 kcal', 'Carbohydrates': '39 g', 'Protein': '6 g', 'Fat': '5 g', 'Saturated Fat': '1 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '4 g', 'Cholesterol': '0.3 mg', 'Sodium': '643 mg', 'Potassium': '286 mg', 'Fiber': '9 g', 'Sugar': '2 g', 'Vitamin A': '99 IU', 'Vitamin C': '3 mg', 'Calcium': '36 mg', 'Iron': '1 mg'} | turkish |
Moroccan Fish Kofta in a Spicy Harissa Sauce | Serves – 4 | 30mins | 15mins | null | 45 mins | Entree | [{'section_title': 'For the Sauce', 'ingredients': [{'amount': '2', 'unit': 'tabelspoons', 'name': '', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'large garlic cloves,', 'notes': 'minced'}, {'amount': '1', 'unit': '', 'name': '(15-ounce) can diced tomatoes with their juices', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': '(you can start with less if you do not want it to be too spicy)'}, {'amount': '1', 'unit': '', 'name': 'large red bell pepper,,', 'notes': 'cored and thinly sliced into strips'}, {'amount': '1/2', 'unit': '', 'name': 'packed cup chopped cilantro or parsley leaves and tender stems,', 'notes': 'plus more for garnish'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'lemon,', 'notes': 'seeds discarded, pith, peel, and flesh finely chopped (yes, skin on)'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Black pepper', 'notes': ''}]}, {'section_title': 'For the Fish Kofta', 'ingredients': [{'amount': '1', 'unit': 'pound', 'name': 'white fish fillet,', 'notes': 'such as halibut or cod, cut into large pieces'}, {'amount': '1', 'unit': '', 'name': 'small yellow onion,', 'notes': 'quartered'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'packed cup fresh cilantro', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'packed cup fresh parsley', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'small hot chili pepper or jalapeno,', 'notes': 'stemmed (optional, or remove the seeds for less spice)'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ground ginger', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ground cinnamon', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Black pepper', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'dried breadcrumbs', 'notes': '(gluten free is okay)'}, {'amount': '1', 'unit': '', 'name': 'egg,', 'notes': 'lightly whisked'}, {'amount': '1/2', 'unit': 'tablespoon', 'name': '', 'notes': ''}]}] | In a large pan with a lid, heat about 2 tablespoons olive oil. Add the garlic and cook over medium heat, tossing regularly until fragrant, about 30 seconds. Add the canned tomatoes with their juices, broth, harissa paste, and bell peppers. Stir in the cilantro or parsley, ras el hanout, cumin, chopped lemon, and a big pinch of salt and pepper. Bring to a boil, then lower the heat and cover partway leaving just a small opening at the top. Let the mixture gently simmer while you make the fish meatballs.,In the bowl of a large food processor fitted with a blade, add the fish, onion, garlic, cilantro, parsley, and chili pepper or jalapeno (if using). Add the ras el hanout, ginger, cinnamon, and a big pinch of salt and pepper (about 1/2 teaspoon each). Close the lid and pulse several times until the mixture is well blended.,Add the breadcrumbs, egg, and a small drizzle of olive oil. Use your hands to mix until the breadcrumbs and egg are well-incorporated.,Form the fish mixture into small balls (about 1 tablespoon of the mixture each).,Gently nestle the fish meatballs in the simmering sauce and spoon some of the sauce on top. Cook, keeping the cover on partway and toss occasionally), until the fish is fully cooked through, about 10 to 15 minutes.,Garnish with more fresh cilantro or parsley and serve. | [{'label': 'Calories:', 'value': '243', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '24.3', 'unit': 'g'}, {'label': 'Protein:', 'value': '25.5', 'unit': 'g'}, {'label': 'Fat:', 'value': '5.2', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '1.1', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1.2', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '2.4', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.01', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '89.7', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '662.5', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '897.8', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '4', 'unit': 'g'}, {'label': 'Sugar:', 'value': '7.8', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '1435.2', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '64.8', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '119.1', 'unit': 'mg'}, {'label': 'Iron:', 'value': '3.2', 'unit': 'mg'}] | moroccan |
garlic cloves | null | 10 mins | 1 hr | 10 minutes mins 1 hour hr | null | Dips & Sauces | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'large eggplant', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': ''}, {'amount': '1.5', 'unit': 'tsp', 'name': 'paprika', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'chilli powder', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': 'salt', 'notes': ''}, {'amount': '1.5', 'unit': 'tsp', 'name': 'sugar', 'notes': ''}, {'amount': '2', 'unit': 'tbsp', 'name': 'tomato paste', 'notes': ''}, {'amount': '1', 'unit': 'tbsp', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'olive oil', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'garlic cloves', 'notes': ''}]}] | Start by washing and peeling your eggplant every other stripe (like a zebra pattern) and cut into small cubes.,Slice your onions into thin slices.,Mix together the paprika, chilli powder, salt, sugar, tomato paste, pomegranate molasses, olive oil, and crushed garlic until well combined.,Marinate the eggplant and onions with the mixture until well combined.,Place in an oven dish with a lid and bake at 400F for 1 hour.,Check to ensure eggplant is really soft (may need more time depending on oven). You should be able to mash it really easily with a fork.,Mash the dip with a fork to create a chunky consistency (or continue mashing for a more smooth paste - per preference).,Adjust salt to your liking and cool the dip in the fridge.,Garnish with more olive oil, parsley, walnuts and serve with pita bread. Enjoy! | {} | turkish |
Drizzle of olive oil | 2 | 5 mins | null | 5 minutes mins | null | Salads | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'large English cucumber or 3 small cucumbers', 'notes': 'roughly 2 cups chopped'}, {'amount': '1', 'unit': 'cup', 'name': 'whole plain yogurt', 'notes': ''}, {'amount': '1.5', 'unit': 'tablespoons', 'name': 'dry mint', 'notes': 'or substitute with fresh'}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large garlic clove', 'notes': 'optional'}, {'amount': '', 'unit': '', 'name': 'Drizzle of olive oil', 'notes': ''}]}] | Wash and dry the cucumber, then using a teaspoon, spoon out the seeds from the inside. This is optional but it ensures the salad doesn't get watery, especially if you're leaving it in the fridge for a while,Finely dice the cucumber to your desired size. I like mine chunky, but you can adjust this. If you want it to be more like a dip, you can grate the cucumber,Mix together the yogurt, cucumber, mint, salt, and garlic. Taste and adjust. Raw garlic can have a strong taste, so if you're not a fan you can skip it or use garlic powder for a more subtle taste,Serve chilled with a drizzle of olive oil | {} | iraqi |
ground nutmeg | 4 oz | 5 mins | 5 mins | 5 minutes mins 5 minutes mins | null | Dips & Sauces | [{'section_title': 'Using Whole Spices', 'ingredients': [{'amount': '2', 'unit': 'teaspoons', 'name': 'curry powder', 'notes': ''}, {'amount': '1 1/2', 'unit': 'teaspoons', 'name': 'black peppercorns', 'notes': ''}, {'amount': '1 1/2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '1 1/2', 'unit': 'large', 'name': 'cinnamon sticks', 'notes': 'broken into smaller pieces'}, {'amount': '1 1/4', 'unit': 'teaspoons', 'name': 'cardamom pods', 'notes': '16'}, {'amount': '3/4', 'unit': 'teaspoon', 'name': 'cumin seeds', 'notes': ''}, {'amount': '3/4', 'unit': 'teaspoon', 'name': 'cloves', 'notes': ''}, {'amount': '1/2', 'unit': 'large', 'name': 'nutmeg', 'notes': '1 cm'}]}, {'section_title': 'Using Ground Spices', 'ingredients': [{'amount': '2', 'unit': 'teaspoons', 'name': 'curry powder', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'black pepper', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'ground cinnamon', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'ground cardamom', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'ground cumin', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'ground cloves', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'ground nutmeg', 'notes': ''}]}] | In a small dry skillet over low heat, add all of the whole spices except for the nutmeg and curry powder. Toast, while stirring until fragrant, 3-5 minutes. Remove from heat and allow to cool for 2 minutes.,In a spice grinder, add the whole spices along with the curry powder and the nutmeg and blend until ground to a powder. You will likely not get a slightly coarse powder.,Place in an air tight jar (use a funnel, it helps get it all in), label and store in a cool pantry for 6 months.,Place the measured amount of all the spices in a medium sized bowl or plate and mix until well combined.,Place in an air tight jar (use a funnel, it helps get it all in), label and store in a cool pantry for 6 months. | {} | iraqi |
all-purpose flour | 12 Skewers | 30 mins | 10 mins | 30 minutes mins 10 minutes mins 15 minutes mins 55 minutes mins | 15 mins | Iraqi | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'lb', 'name': 'ground lamb', 'notes': '454 g'}, {'amount': '1', 'unit': 'lb', 'name': 'medium ground beef', 'notes': '454 g'}, {'amount': '1', 'unit': 'large', 'name': 'white onion', 'notes': 'grated and squeezed dry'}, {'amount': '2', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'olive oil', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': 'all-purpose flour', 'notes': ''}]}] | Start by either grating the onion on a box grater or cut the onion in quarters, place them in a food processor and process until pureed. Once pureed or grated, squeeze the onion over a bowl to remove as much liquid as you can.,Combine the ground lamb, ground beef, grated (and squeezed) onion, salt, pepper and olive oil in a large bowl. Using gloved hands, mix everything together until well combined, then add the flour and mix it into the meat. Knead the meat mixture for at least 7 minutes. This step ensures the meat proteins bind together stay on the skewers and not fall apart. Allow the meat to rest for 15 minutes in the fridge.,Using large 1-inch flat metal skewers, grab a fistful of the meat mixture and start to skewer the meat. Using your hands to squeeze and stretch the meat along the length of the skewer, aiming for roughly 6 to 7 inches in length, and a 1/4 inch in thickness. The length is not as important (they can be shorter or longer) as the thickness; make sure it is uniform so the kabab cooks evenly. Use your thumb and index finger to create indentations in the meat roughly 1-inch apart, which helps to flatten the kabab.,Turn on your gas grill at least 15 minutes before grilling, to 450F, and remove the grill grates. If using a charcoal grill, make sure to start the coals at least 30 minutes before grilling.,Suspend the skewers on either edge of the grill so that they are directly over the flames or coals. Flip the kababs every 30 seconds, grilling them for a total of 7 to 8 minutes until visibly cooked and browned on the outside but still juicy on the inside. The fat may start to drip onto the flames and make them flare up which is totally normal.,If using, skewer the halved tomatoes and onions (with skin on) and grill alongside the kababs for 10 to 12 minutes until charred and softened.,Serve the kabab with grilled onions, grilled tomatoes, fresh parsley, sumac onions, and Iraqi bread (or pita bread). | {'Serving': '-6 g', 'Calories': '254 kcal', 'Carbohydrates': '3 g', 'Protein': '13 g', 'Fat': '21 g', 'Saturated Fat': '7 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '10 g', 'Trans Fat': '0.5 g', 'Cholesterol': '54 mg', 'Sodium': '436 mg', 'Potassium': '207 mg', 'Fiber': '0.3 g', 'Sugar': '1 g', 'Vitamin A': '0.5 IU', 'Vitamin C': '1 mg', 'Calcium': '16 mg', 'Iron': '1 mg'} | iraqi |
10-Minute Turkish White Bean Salad (Piyaz) | Serves – 6 | 10mins | null | null | None None | Salad | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'small red onion,', 'notes': 'halved and thinly sliced'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '5', 'unit': 'tablespoons', 'name': 'red wine vinegar', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Juice of 1 large lemon', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Kosher salt and black pepper', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': 'more for later'}, {'amount': '¼', 'unit': 'cup', 'name': '', 'notes': 'our'}, {'amount': '1 15-', 'unit': 'ounce', 'name': 'can cannellini beans,', 'notes': 'drained and rinsed'}, {'amount': '3', 'unit': '', 'name': 'Roma tomatoes,', 'notes': 'cut into wedges'}, {'amount': '½', 'unit': 'cup', 'name': 'packed chopped fresh parsley', 'notes': ''}]}] | In a large bowl, add the onions, garlic, vinegar, and lemon juice. Toss and set aside for a few minutes while you work on the rest of the ingredients, about 10 minutes. (The citrus bath will help tame the strong taste of the onions and garlic).,Add the beans, tomato wedges, and parsley. Then add the sumac, kosher salt, and black pepper. Drizzle with the olive oil. Toss to combine.,Taste and adjust seasoning (I often add a bit more kosher salt and sumac). | [{'label': 'Calories:', 'value': '152.6', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '15.1', 'unit': 'g'}, {'label': 'Protein:', 'value': '4.9', 'unit': 'g'}, {'label': 'Fat:', 'value': '9.1', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '1.3', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '1', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '6.6', 'unit': 'g'}, {'label': 'Sodium:', 'value': '265.9', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '136.9', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '4.5', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '679.9', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '12.6', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '62.3', 'unit': 'mg'}, {'label': 'Iron:', 'value': '2.2', 'unit': 'mg'}] | turkish |
citric acid *see notes | 6 -7 portions | 2 hrs | 3 hrs | 2 hours hrs 3 hours hrs 53 minutes mins | null | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '1.5', 'unit': 'lbs', 'name': 'lean ground beef', 'notes': ''}, {'amount': '4', 'unit': 'cups', 'name': 'medium grain rice', 'notes': 'I use Calrose'}, {'amount': '3', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1.5', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '8', 'unit': 'tablespoons', 'name': 'tomato paste equivalent to 156 mL', 'notes': 'the small cans'}, {'amount': '1/3', 'unit': 'cup', 'name': 'pomegranate molasses *see notes', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'small onions or 2 medium ones', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'small cloves garlic', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'red or orange bell peppers', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'olive oil', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '3', 'unit': '', 'name': 'Italian eggplants', 'notes': 'medium sized eggplant – if using Indian use 6 because they’re smaller'}, {'amount': '2', 'unit': '', 'name': 'green zucchini', 'notes': ''}, {'amount': '3-4', 'unit': '', 'name': 'onions', 'notes': 'narrow in shape (avoid really round onions)'}, {'amount': '4', 'unit': '', 'name': 'small red peppers', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'bunches of swiss chard', 'notes': ''}, {'amount': '20 – 30', 'unit': '', 'name': 'grape leaves', 'notes': 'if using – you can also use more grape leaves instead of the swiss chard'}, {'amount': '1/4', 'unit': 'cup', 'name': 'oil for bottom of the pot before layering', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '5', 'unit': 'cups', 'name': 'water', 'notes': ''}, {'amount': '4', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '1.5', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'teaspoons', 'name': 'black pepper', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'pomegranate molasses *see notes', 'notes': ''}, {'amount': '1', 'unit': 'teaspoons', 'name': 'citric acid *see notes', 'notes': ''}]}] | Start by finely dicing the onions and red peppers and mincing the garlic,Wash the rice well until the water runs clear and drain,Mix together the all the ingredients for the stuffing: meat, rice, vegetables, garlic, tomato paste, pomegranate molasses, oil, salt and pepper. Use your hands and mix until very well combined. Set aide.,For the eggplant: cut the eggplant into 2 pieces similar in size to the photos. Then using a sharp pairing knife (which is a knife with a short blade), place the eggplant on a cutting board sideways with your hand on top. Using your dominant hand, start coring around the inside of the eggplant, going around and around and slowly inserting the knife in deeper as you go around. Do this until you reach the other side or until you can use your fingers to scoop out the flesh. If you don’t get it all out, keep using your knife to cut away the flesh. You can also insert your knife from the other side to help loosen the flesh further. Refer to recipe video for detailed method.,For the zucchini: start by scraping away the skin using a sharp knife, then trim the ends. Cut the zucchini into 3 pieces then core using the same method as the eggplant,For the pepper: carefully cut around the stem and remove it, then using your fingers, remove the inner seeds and any white parts. You can use a small knife to get in there and loosen them,For the onion: first peel the onion, then dig around the end where the root was and carve it out slightly (this helps separate the layers). Make a long cut lengthwise all the way to the centre – do not cut past the centre. Then microwave the onions for 1 minute to soften the layers slightly (you can also boil for a minute). Wait for it to cool, then use your fingers to carefully dislodge the layers and pop them out,For the swiss chard: before stuffing, wash the leaves well and then submerge in a bowl of boiling water for 3 seconds. Remove them and place them on a tray. This helps wilt the leaves and makes them more pliable for stuffing. Then, cut the thick stems off the leaves, and cut the leaf into 2 or 3 pieces, depending on the size.,For the grape leaves: grape leaves come in jars submerged in water (I don’t recommend using the frozen ones). Generally the leaves are salted, so before using them, soak them in water for at least an hour to get rid of excess salt, then wash them a few times and drain. You can squeeze them carefully to get rid of excess water.,Start by adding 1/4 olive oil to the bottom of the pot, then line the bottom with the flesh of the eggplant and zucchini that you carved out,Then stuff the “rigid” vegetables first: eggplant, zucchini and pepper. Fill them 3/4 of the way because the rice will expand during cooking. Stack the eggplant and zucchini together so they remain in place,Then stuff the onions and squeeze them into all the empty spots,Finally stuff the swiss chard and grape leaves and use them to fill in all the cervices and tightly pack everything in.,To roll the leaves, place a small amount in the middle of the leaf. Fold the sides over, then roll the leaf keeping a tight grip. Place in the pot seam side down,Prepare the cooking liquid by mixing all the ingredients together well until the tomato paste has dissolved (you can use hot water to help this),Pour the liquid into the pot ensuring it goes all the way up to half way through the top layer. Don’t completely submerge the top layer.,Place a flat plate on top of the pot to keep everything in place,Cover the pot and bring to a boil on high heat for 15 minutes. Then, taste and adjust the seasoning of the liquid (add more salt or acid if you need to).,After 15 minutes, remove the plate and give the pot a jiggle to help the water travel downwards. Decrease the heat to medium and allow it to cook for another 15 minutes,Finally, decrease the heat to low and cook for 1 hour. Taste it after the hour and make sure all the vegetables are really soft,Allow the dolma to stand for 10-15 minutes, then flip it into a round metal tray with raised sides. If you don’t have a round platter or tray, you can use a spoon to spoon the dolma into a platter.,To flip the dolma, place the tray on top of the pot, then grab each handle and flip in a swift motion. Make sure there is someone beside you to grab the tray as soon as you flip it and ease the weight off your arms.,Dig in and enjoy! | {} | iraqi |
parsley | 2 people | 5 mins | 10 mins | 5 minutes mins 10 minutes mins | null | Breakfast & Brunch | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'large tomatoes', 'notes': ''}, {'amount': '2', 'unit': 'tbsp', 'name': 'olive oil', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'eggs', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'salt & pepper', 'notes': 'to taste'}, {'amount': '', 'unit': '', 'name': 'parsley', 'notes': 'for garnish'}]}] | Start by chopping the tomatoes into small
cubes.,Place 2 tbsp of olive oil in a non-stick pan
and turn on the heat to medium. Place the
tomato in the pan and allow to cook
uncovered for 3 minutes.,Cover and cook the tomato for a further 4
minutes until they disintegrate and release
juices. Season with salt (about 1/4 tsp).,Uncover and make 4 wells. Crack the eggs
in the wells and allow to cook uncovered for
2-3 minutes.,Cover for the last 30 seconds to 1 minute of
cooking time. Ensure that you don’t over
cook the yolk to a solid state (unless you
prefer it that way). Season eggs with salt &
pepper. Serve with pita bread & enjoy! | {} | iraqi |
Kuru Kayısı Tatlısı (Turkish Poached Apricots with Ricotta) | Serves – 12 | 10mins | 20mins | null | 30 mins | Dessert | [{'section_title': '', 'ingredients': [{'amount': '2/3', 'unit': 'cup', 'name': 'raw or granulated sugar', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'scant cups', 'notes': '(15oz) hot water'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'fresh lemon juice', 'notes': ''}, {'amount': '9', 'unit': 'ounces', 'name': 'soft dried apricots', 'notes': ''}, {'amount': '4 1/2', 'unit': 'ounces (heaping 1/2 cup)', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'finely chopped unsalted pistachios', 'notes': ''}]}] | In a medium saucepan over medium-high heat, stir together the sugar and hot water. Bring to a boil, stirring constantly until the sugar dissolves. Once boiling, turn to medium-low heat to simmer.,Stir in the lemon juice, followed by the dried apricots. Poach for 20 minutes over a medium-low heat. The apricots will plump up and the syrup will slightly thicken, becoming infused with the apricots’ beautiful fragrance. Turn off the heat and set aside to cool completely.,Once cool, gently open the split of the apricot. Use small spoons to fill each with ricotta until full and just slightly over-stuffed, placing the stuffed apricots on a large, deep serving platter as you go.,Spoon the syrup around the poached apricots. Sprinkle with crushed pistachios to finish.,nstead of whole milk ricotta, you can stuff the poached dried apricots with 2/3 cup chopped walnuts.,Once cool, keep in a container, covered, in your refrigerator. | [{'label': 'Calories:', 'value': '126.9', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '25.5', 'unit': 'g'}, {'label': 'Protein:', 'value': '2.4', 'unit': 'g'}, {'label': 'Fat:', 'value': '2.7', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '1', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.4', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '1', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '5.4', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '11.3', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '284.2', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '1.8', 'unit': 'g'}, {'label': 'Sugar:', 'value': '22.7', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '820.1', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '0.8', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '36.5', 'unit': 'mg'}, {'label': 'Iron:', 'value': '0.7', 'unit': 'mg'}] | turkish |
nuts for garnish | 20 pieces | 30 mins | 20 mins | 30 minutes mins 20 minutes mins 50 minutes mins | null | Desserts & Sweets | [{'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'litre', 'name': 'whole milk', 'notes': ''}, {'amount': '1/2', 'unit': 'litre', 'name': '35% whipping cream', 'notes': '(or 18% liquid table cream or replace with whole milk)'}, {'amount': '3/4', 'unit': 'cup', 'name': 'corn starch', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'granulated sugar', 'notes': ''}, {'amount': '1', 'unit': 'tbsp', 'name': 'rose water', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'granulated sugar', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'water', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'squeeze of lemon', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'tbsp', 'name': 'rose water or', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': 'orange zest and 5 strands saffron', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '15-20', 'unit': 'sheets', 'name': 'phyllo', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'melted butter', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'nuts for garnish', 'notes': ''}]}] | Take out your phyllo pastry from the freezer the night before and thaw it in the fridge,Start by making the simple syrup. In a pot, add the sugar, water and squeeze of lemon. If using orange zest and saffron, add them in at this point.,Mix and place on medium heat to simmer for 12 minutes. Sugar should dissolve and you should end up with a clear sugar syrup. Remove from heat and allow it to cool at room temperature. If using rose water, add it in at this point.,While the syrup is cooking, make the ashta filling. In a pot, add the whole milk, the cream, and the corn starch. While everything is still cold, whisk well to incorporate the corn starch until dissolved.,Place the pot on the stove on medium high heat and continuously whisk for about 10 minutes until thickened. Don't stop mixing as the cream may burn at the bottom of the pot.,Once thickened, remove from heat, add the rose water (or orange blossom water), mix and place it in a dish covered with plastic wrap. Make sure the plastic wrap is in contact with the surface of the ashta to avoid creating a film. Place in the fridge to cool for 1-2 hours.,Preheat your oven to 450F. If you're frying, skip this step.,Once the ashta has cooled, you're ready to roll. Roll out the phyllo sheets and keep them stacked as-is, then cut them into 4 equal sized strips along the short edge to result in 4" long strip bundles,Take one of the strip bundles and cut it in half to create shorter strips. Refer to photos in the post above.,To roll one piece, grab 2 layers of the long phyllo strip, and 1 layer of the shorter strip. Lay the short strip on top of the long one to form a cross, as pictured in the post above.,Place 1.5 tablespoons of the ashta filling on top of the short piece, in the centre. You can use less ashta if you prefer them less full.,Fold the sides of the shorter piece over the ashta to fully cover it.,Fold the longer strip over it and start rolling tightly to get a log shape, but be gentle so you don't rip the dough. Refer to photos in the blog post.,When you reach the end, seal it with water or a flour and water paste which is a more secure method (just mix 1 tablespoon of flour with a 4-5 tablespoons of water to form a thick paste which will act like glue).,Brush a sheet pan very generously with butter and lay them on it side by side.,Also brush each piece generously with butter from all sides.,Bake in the oven for 15-25 minutes, until golden brown. Keep in mind that the filling may ooze out a little, but if you roll them securely it should be very minimal.,Remove from oven and immediately drizzle with simple syrup so the pastry absorbs it. Garnish with nuts and serve.,If you want to fry them, you can deep fry or shallow fry. Heat a pot or pan of oil until hot. Ensure you have enough oil to cover halfway up the roll. Drop 2-3 pieces in at a time depending on the size of your pot. Fry each side for a few seconds until golden brown, then remove and place on a paper towel. Drizzle immediately with sugar syrup, then garnish with nuts. | {'Serving': '1 g', 'Calories': '198 kcal', 'Carbohydrates': '37 g', 'Protein': '1 g', 'Fat': '5 g', 'Saturated Fat': '3 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '2 g', 'Trans Fat': '1 g', 'Cholesterol': '12 mg', 'Sodium': '111 mg', 'Potassium': '13 mg', 'Fiber': '1 g', 'Sugar': '25 g', 'Vitamin A': '142 IU', 'Calcium': '4 mg', 'Iron': '1 mg'} | iraqi |
Oil for frying | 50 rolls | 30 mins | 15 mins | 30 minutes mins 15 minutes mins 45 minutes mins | null | Appetizers & Snacks | [{'section_title': '', 'ingredients': [{'amount': '350', 'unit': 'grams', 'name': 'feta cheese', 'notes': 'crumbled'}, {'amount': '200', 'unit': 'grams', 'name': 'mozzarella cheese', 'notes': 'finely shredded'}, {'amount': '1/2', 'unit': 'cup', 'name': 'parsley', 'notes': 'finely chopped'}, {'amount': '3', 'unit': 'tablespoons', 'name': 'chives', 'notes': 'finely chopped'}]}, {'section_title': '', 'ingredients': [{'amount': '50', 'unit': '', 'name': 'spring rolls pastry sheets', 'notes': 'square shape'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'flour', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'water', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Oil for frying', 'notes': ''}]}] | If your pastry sheets are frozen, start by thawing them at room temperature for 1 hour. Do not remove them from their package until fully thawed.,For the filling, mix together the crumbled feta, shredded mozzarella, parsley and chives.,Mix together the flour and water using a spoon to create a thick paste which will be used as a glue.,Once you are ready to roll, open up the pastry sheets and take out a few at a time. Cover the rest with a towel to avoid them drying out.,Lay out the sheet to form a diamond shape. Place a tablespoon of the filling in the bottom centre.,Fold over the bottom tip, and roll once to ensure the filling is securely in.,Then fold over the two sides, ensuring you create at least a 1.5 inch fold on each side, which ensures that the cheese won't escape when frying.,Finally, roll forward, then secure using the flour and water paste like a glue.,Place the rolled borek to the side and continue rolling the others.,At this point, you can freeze them and fry later (from frozen – check blog post for freezer instructions), or you can fry right away.,To fry, heat the oil to approximately 375F. It's important that the oil is hot so that the outside pastry can fry quickly before the cheese has a chance to melt too much and ooze out.,Once the oil is hot, place the boregi inside using tongs and fry for 20-30 seconds on each side until golden.,Remove and place on paper towels to soak up excess oil.,Serve right away while the cheese is hot! | {'Serving': '-1 g', 'Calories': '87 kcal', 'Carbohydrates': '12 g', 'Protein': '4 g', 'Fat': '3 g', 'Saturated Fat': '2 g', 'Polyunsaturated Fat': '1 g', 'Monounsaturated Fat': '1 g', 'Cholesterol': '11 mg', 'Sodium': '214 mg', 'Potassium': '27 mg', 'Fiber': '1 g', 'Sugar': '1 g', 'Vitamin A': '118 IU', 'Vitamin C': '1 mg', 'Calcium': '65 mg', 'Iron': '1 mg'} | turkish |
Egyptian Moussaka (Saucy Eggplant and Beef Casserole) | Serves – 12 | 20mins | 40mins | null | None None | Entree | [{'section_title': '', 'ingredients': [{'amount': '3', 'unit': '', 'name': 'small globe eggplants', 'notes': '(about 2 pounds), sliced into ¼-inch rounds'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large yellow onion', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'green bell peppers', 'notes': ''}, {'amount': '3 to 4', 'unit': '', 'name': 'large garlic cloves', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'pound', 'name': 'lean ground beef', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'red pepper flakes', 'notes': 'or'}, {'amount': '', 'unit': '', 'name': 'Black pepper', 'notes': ''}, {'amount': '1', 'unit': '', 'name': '(28-ounce) can whole San Marzano tomatoes with their juices', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'chopped fresh parsley', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'pine nuts or sliced almonds', 'notes': '(optional)'}, {'amount': '', 'unit': '', 'name': '', 'notes': 'or rice, for serving (optional)'}]}] | Position a rack in the middle of the oven and heat to 400°F. Lightly oil a sheet pan.,Season the eggplant slices generously with salt and spread them in one single layer on a clean surface (like a baking tray or wire rack). Set aside for a few minutes while you prepare the remaining ingredients.,Coarsely chop the onion. Core, seed, and coarsely chop the bell peppers. Mince the garlic.,You should see beads of water form on the surface of the eggplant as it “sweats out†any bitterness. Use a paper towel to dry the eggplant well on both sides, removing any excess salt, then brush each slice generously with extra virgin olive oil. Arrange them without overlapping on the prepared sheet pan. Bake on the center rack of your heated oven for about 20 minutes, or until they begin to soften (they should not be fully cooked yet).,In a large skillet over medium-high heat, heat about 2 tablespoons olive oil until shimmering. Add the onions, bell peppers, and garlic and season with a big pinch of salt. Cook the vegetables, tossing regularly, until they soften a bit, about 5 minutes.,Add the ground beef and use a wooden spoon to break the meat up. Cook until fully browned, about 7 to 10 minutes. If needed, carefully drain any excess liquid or fat in a heat-safe bowl and return the pan to the heat. Season with the coriander, paprika, red pepper flakes or Aleppo pepper, and a big pinch of pepper and stir to combine.,Add the tomatoes and their juices and 1/3 cup of water. Break the tomatoes up a bit with the wooden spoon. Bring the sauce to a boil, then lower the heat and let it simmer while the eggplant finishes baking. Remove from the heat, taste, and add more salt to your liking.,Prepare a 9 x 13 baking dish and lightly oil the bottom. Arrange half of the partially baked eggplant on the bottom and top with half of the sauce. Layer the remaining eggplant on top and cover it with the sauce. Drizzle with a little olive oil.,Transfer the baking dish to the heated oven and bake for about 20 minutes. Then transfer to the broiler for just a few minutes until it gains some color.,Remove from heat and finish with the parsley and nuts. Serve hot or warm with pita bread or rice. | [{'label': 'Calories:', 'value': '111.1', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '10.4', 'unit': 'g'}, {'label': 'Protein:', 'value': '9.4', 'unit': 'g'}, {'label': 'Fat:', 'value': '4.1', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '1.6', 'unit': 'g'}, {'label': 'Polyunsaturated Fat:', 'value': '0.3', 'unit': 'g'}, {'label': 'Monounsaturated Fat:', 'value': '1.7', 'unit': 'g'}, {'label': 'Trans Fat:', 'value': '0.2', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '24.6', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '80.1', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '516.8', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '4.4', 'unit': 'g'}, {'label': 'Sugar:', 'value': '5.8', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '416.9', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '25.9', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '34.9', 'unit': 'mg'}, {'label': 'Iron:', 'value': '1.7', 'unit': 'mg'}] | egyptian |
5-Minute Tomato Appetizer with Feta | Serves – 6 | 5mins | null | null | 5 mins | Appetizer, Side | [{'section_title': '', 'ingredients': [{'amount': '6', 'unit': '', 'name': 'Campari tomatoes,', 'notes': '(or you can use Roma tomatoes)'}, {'amount': '3 to 4', 'unit': 'tablespoons', 'name': 'feta cheese,', 'notes': 'crumbled'}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'optional'}]}] | Slice the Campari tomatoes in half horizontally (around the equator). If using Roma tomatoes instead, cut them in half vertically (the long way).,Assemble the tomato halves on a plate with flesh side facing you. Top each half with some crumbled feta. Drizzle with extra virgin olive oil, and finish with a pinch of Aleppo-style pepper or red pepper flakes, if using. Serve. | null | egyptian |
chopped parsley | 4 | 10 mins | 20 mins | 10 minutes mins 20 minutes mins 30 minutes mins | null | Breakfast & Brunch | [{'section_title': '', 'ingredients': [{'amount': '5', 'unit': 'small', 'name': 'potatoes', 'notes': 'approximately 2 cups'}, {'amount': '1/2', 'unit': '', 'name': 'onion', 'notes': 'approximately 1 cup'}, {'amount': '6', 'unit': '', 'name': 'eggs', 'notes': ''}, {'amount': '3', 'unit': 'tbsp', 'name': 'olive oil', 'notes': ''}, {'amount': '1.5', 'unit': 'tsp', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'tsp', 'name': 'black pepper', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'chopped parsley', 'notes': ''}]}] | Start by peeling and dicing the onions very finely, then cook them in an oven safe pan with the olive oil and 1/2 a teaspoon of salt, until softened (5-7 minutes).,Meanwhile, peel and chop the potatoes into small cubes, approx. 1/2 inches in size.,Add the potatoes to the pan with another 1/2 teaspoon of salt and mix. Allow them to cook for 10-15 minutes, stirring only every 5 minutes or so to ensure all sides get crispy. You can cover the pan for the last few minutes to soften them faster.,Crack 6 eggs into a bowl and whisk with 1/2 teaspoon of salt and 1/4 teaspoon black pepper.,When potatoes have softened, pour the eggs over them evenly and cook for 3-4 minutes.,Transfer to the oven to broil the top for 2-3 minutes until set. If you don't have a broiler, you can cover the pan until the eggs set or you can flip it (it may break though!),Garnish with chopped parsley and serve with bread and any other toppings of choice. | {'Serving': '1 g', 'Calories': '398 kcal', 'Carbohydrates': '48 g', 'Protein': '14 g', 'Fat': '17 g', 'Saturated Fat': '4 g', 'Polyunsaturated Fat': '2 g', 'Monounsaturated Fat': '10 g', 'Trans Fat': '1 g', 'Cholesterol': '246 mg', 'Sodium': '983 mg', 'Potassium': '1234 mg', 'Fiber': '6 g', 'Sugar': '3 g', 'Vitamin A': '363 IU', 'Vitamin C': '53 mg', 'Calcium': '73 mg', 'Iron': '3 mg'} | iraqi |
Green Shakshuka Recipe | Serves – 4 | 10mins | 30mins | null | None None | Breakfast | [{'section_title': '', 'ingredients': [{'amount': '¼', 'unit': 'cup', 'name': '', 'notes': 'more for later'}, {'amount': '8', 'unit': 'ounces', 'name': 'brussels sprouts.', 'notes': 'trimmed and thinly sliced'}, {'amount': '', 'unit': '', 'name': 'Kosher salt', 'notes': ''}, {'amount': '½', 'unit': '', 'name': 'large red onion,', 'notes': 'finely chopped'}, {'amount': '3', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '1', 'unit': '', 'name': 'large bunch kale (8 ounces),', 'notes': 'thick veins and stems removed, chopped'}, {'amount': '2', 'unit': 'cups', 'name': 'baby spinach (about 2.5 ounces),', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': '(or ½ tsp crushed red pepper flakes)'}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '¾', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Juice of ½ lemon', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'large eggs', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'green onion,', 'notes': 'trimmed and chopped, both white and green parts'}, {'amount': '', 'unit': '', 'name': 'Handful fresh parsley for garnish', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'Crumbled feta for garnish', 'notes': ''}]}] | In a 10-inch pan or skillet with a lid, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sliced brussels sprouts and sprinkle with a dash of kosher salt. Cook for about 5 to 6 minutes, tossing occasionally until they soften and gain some color (I like a little bit of char).,Reduce the heat to medium. Add the onions and garlic, and cook, tossing regularly for 3 to 4 minutes until softened (don’t let the garlic burn though, manage the heat as you need to).,Using a spoon, make 4 wells. Crack an egg into each well and season each egg with a bit of salt. Cover the pan and cook for another 4 minutes or until the eggs have settled to your liking (I like a runny yoke).,Remove from the heat. Add another drizzle of extra virgin olive oil if you like. Garnish with the fresh green onions, parsley and some creamy feta. Serve immediately with your favorite bread or warm pita. | [{'label': 'Calories:', 'value': '229.6', 'unit': 'kcal'}, {'label': 'Carbohydrates:', 'value': '9.8', 'unit': 'g'}, {'label': 'Protein:', 'value': '9', 'unit': 'g'}, {'label': 'Fat:', 'value': '18.2', 'unit': 'g'}, {'label': 'Saturated Fat:', 'value': '3.3', 'unit': 'g'}, {'label': 'Cholesterol:', 'value': '163.7', 'unit': 'mg'}, {'label': 'Sodium:', 'value': '96.4', 'unit': 'mg'}, {'label': 'Potassium:', 'value': '464', 'unit': 'mg'}, {'label': 'Fiber:', 'value': '3', 'unit': 'g'}, {'label': 'Vitamin A:', 'value': '3525.1', 'unit': 'IU'}, {'label': 'Vitamin C:', 'value': '71.8', 'unit': 'mg'}, {'label': 'Calcium:', 'value': '98.6', 'unit': 'mg'}, {'label': 'Iron:', 'value': '2.6', 'unit': 'mg'}] | moroccan |
Subsets and Splits