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Addictive Cabbage Rolls (Beef & Rice Stuffing) | 6 Servings | 150 | 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. | iraqi | 527 kcal |
Potato Omelette (Easy Brunch Dish) | 4 | 30 | 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. | iraqi | 398 kcal |
Crunchy Luqaimat / Awamat (Middle Eastern Fritters) | 45 pieces | 85 | Desserts & Sweets | [{'section_title': 'for the sugar syrup', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'water', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'granulated sugar', 'notes': ''}, {'amount': '1', 'unit': 'squeeze', 'name': 'lemon juice', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'lemon slices', 'notes': ''}]}, {'section_title': 'for the dough', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'warm water', 'notes': '+ 1/4 cup when kneading'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'instant yeast', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'granulated sugar', 'notes': ''}, {'amount': '1.5', 'unit': 'cup', 'name': 'all-purpose flour', 'notes': 'spooned in to measure'}, {'amount': '1', 'unit': 'pinch', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'cornstarch', 'notes': ''}]}, {'section_title': 'other ingredients', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'vegetable oil', 'notes': 'approx. for frying'}]}] | in a sauce pan, add the sugar, water, squeeze of lemon juice and the lemon slicecs,no need to mix it – place it on the stove top on medium heat,once simmering, lower the heat to low and simmer for 10 minutes. remove and set aside to cool. it will be a thick syrup!,mix together the warm water with the instant yeast in a large bowl. the water should be tap water warm, not boiling hot. let stand for 1-2 minutes.,add the sugar, flour, cornstarch and salt. combine together using a wooden spoon until a shaggy dough forms,continue using your spoon to mix together the dough as you add a bit more water, 1-2 tablespoons at a time. as you add the water, the dough should loosen up slightly. the total water to add during kneading should be around 1/4 cup.,once the dough is softer and looser, use your wooden spoon to scoop up the dough and then slap it back down into the bowl. continue doing this motion 6-7 times. this is a form of kneading and helps the dough to rise well.,cover the dough with plastic wrap and a towel and set aside to rise for 1 hour,after an hour, using a wooden spoon, scoop up the stretchy and really soft dough into a large plastic freezer bag,using your hands, squish the dough into one corner of the bag and twist the top to form a piping bag shape. this is what will be used to fry the dough don't cut the corner of the bag until you are ready to fry.,add vegetable oil to a large skillet, enough to submerge the dough balls. allow the oil to come to temperature for a few minutes,using kitchen scissors, make a small cut at the corner of the bag. ensure it's not too big or the balls will come out really large.,dip the scissors in the oil. position your arm above the oil, and squeeze out some of the dough, then cut it off using the scissors so it falls into the oil. you need to be quick with this movement if you want a round shape (otherwise the shape will be irregular which is okay too!),use the first one to test the oil temperature. if it starts to bubble, that means the oil is ready. if not, wait a few more minutes,continue to squeeze out the dough and cut until you fill the surface. using a large spider (or skimmer), take out the luqaimat once they are a light golden brown and place into an empty bowl,fry the dough in 2-3 batches as necessary, depending on the size of your frying pan. as you finish one batch, place it separate from the second batch so you can keep track of which batch is coolest,once the luqaimat have cooled slightly, add them back into the hot oil for a second round of frying. frying them twice will ensure a crispy outside. this time, fry until they turn a deep brown colour.,remove and dunk them into the sugar syrup, then remove and add them to a plate. serve immediately. | iraqi | 112 kcal |
Arabic Salad with Simple Dressing | 4 servings | 20 | 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. | iraqi | 293 kcal |
Sheikh El Mahshi (Stuffed Eggplant and Onions) | 6 people | 120 | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'onion', 'notes': 'roughly 3 small onions'}, {'amount': '1', 'unit': 'kg', 'name': 'ground beef', 'notes': ''}, {'amount': '1.5', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'pepper', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'vegetable oil', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'eggplants', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'onions', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1.5', 'unit': 'cups', 'name': 'tomato sauce', 'notes': ''}, {'amount': '5', 'unit': 'cups', 'name': 'boiling water', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': 'substitute with a squeeze of lemon and a pinch of sugar'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ground black pepper', 'notes': ''}]}] | finely chop the onions and soften them on medium heat with the vegetable oil,add the ground beef and break it up into small pieces, then cook for 5-7 minutes until browned, stirring occasionally,add all of the stuffing spices and continue to stir until all the moisture has evaporated. remove from heat and set aside to cool,for the onions, cut off the edges using a very small and shallow cut – you want to keep the onion intact. peel the onion, then dig your knife around the end where the root was and carve it out slightly (this helps separate the layers). refer to photo in post,make a long cut lengthwise all the way to the centre – do not cut past the centre. then microwave the onions for 1 minute to soften the layers slightly. wait for them to cool, then use your fingers to carefully dislodge the layers and pop them out one by one. be gentle!,next, peel the eggplant in a zebra pattern, every other stripe (see example photo). peeling it like this will help make it easy to cut and eat later.,depending on the size of your eggplant, cut across the width into 2 or 3 even sized pieces (see photo). core each piece using a sharp pairing knife and save the insides,lightly shallow fry each eggplant for 3-4 minutes on each side to get some colour (you should not cook them through) and add flavour. allow them to cool,line a pot with the insides of the eggplant and a drizzle of oil. stuff the eggplant first and line the pieces up to form a complete eggplant, which will help the filling stay inside,stuff the onions and nestle them in tightly with the eggplant. ensure the pot is packed in tightly,place a plate on top of the stuffed vegetables to help keep them in place,mix together the cooking broth ingredients and pour it over the plate to almost submerge all of the vegetables,bring to a boil on high heat, and once boiling, reduce the heat to medium and allow it to boil gently for approximately 1 hour and 20 minutes, until all the vegetables are soft. taste and adjust the broth for salt,serve by gently spooning out the stuffed vegetables onto a platter with high sides, and spooning the broth on top | iraqi | 529 kcal |
Znoud El Sit (Middle Eastern Phyllo Rolls) | 20 pieces | 50 | 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. | iraqi | 198 kcal |
5 Minute Ayran Recipe (Turkish Yogurt Drink) | 6 servings | 5 | 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! | iraqi | 50 kcal |
Quzi (Authentic Iraqi Lamb over Rice) | 6 (or more) servings | 250 | 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 | null |
Crispy Breaded Chicken Escalope | 6 people | 35 | 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. | iraqi | 530 kcal |
Homemade Baharat Spice Blend | 4 oz | 10 | 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 | null |
30-Minute Tomato Vermicelli Soup | 6 Servings | 30 | 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. | iraqi | 233 kcal |
Authentic Iraqi Kabab Recipe (BBQ) | 12 Skewers | 55 | 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). | iraqi | 254 kcal |
How to Make Homemade Sambousek | 30 pieces | 95 | 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 | iraqi | 50 kcal |
Okra Stew (Middle Eastern Bamya Recipe) | 6 | 60 | 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. | iraqi | 261 kcal |
Easy Spiced Date & Walnut Cake Recipe | 14 slices | 55 | 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! | iraqi | 437 kcal |
Jajik (Cucumber Yogurt & Mint Salad) | 2 | 5 | 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 | null |
Authentic Baba Ghanoush (Eggplant Dip) | 4 | 70 | Appetizers & Snacks | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'large eggplants', 'notes': 'approximately 400g each for a total of 800g'}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'juice of 1/2 small lemon', 'notes': 'approximately 2.5 tablespoons'}, {'amount': '1/2', 'unit': 'tsp', 'name': 'salt', 'notes': 'per preference'}, {'amount': '2', 'unit': '', 'name': 'small cloves garlic', 'notes': 'crushed'}, {'amount': '1/4', 'unit': 'cup', 'name': 'finely chopped onions', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'finely chopped tomatoes', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'finely chopped parsley', 'notes': ''}]}] | start by preheating your oven to 450f,wash and dry your eggplant, then pierce it using a knife to create several slits all around the eggplant, about 4-5 times. this helps the steam escape,place the eggplant on a foil lined baking sheet and bake for 1 hour, or until it is really soft and can be easily pierced with a fork,cut the eggplant in half lengthwise and scoop out the flesh using a fork or spoon. place it in a sieve over a bowl and allow it to drain its liquid for a few minutes,in a bowl, mix together the eggplant flesh, pomegranate molasses, lemon juice, salt, garlic, onions, tomatoes and parsley and mash it well using a fork. this will create a chunky consistency.,adjust the baba ganoush to your liking,serve the baba ganoush topped with olive oil, pomegranate seeds and/or parsley | iraqi | 87 kcal |
Fasolia Yabsa (Iraqi White Bean Stew) | 6 -8 | 50 | 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 | null |
Kaymak / Geymar with Kahi (Iraqi clotted cream) | 8 | 845 | 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 | null |
Arabic Rice with Vermicelli (Traditional Recipe) | 6 Servings | 30 | 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 | iraqi | 583 kcal |
Hashweh Rice (Arabic Rice with ground beef) | 10 generous servings | 45 | 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 | null |
Maqluba (Makloubeh) with Lamb (Arabic rice dish) | 6 servings | 90 | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '600', 'unit': 'g', 'name': '– 900g of lamb or veal pieces', 'notes': 'approx. 1.5 lbs to 2 lbs per preference – see note 1'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'vegetable oil', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'cinnamon sticks', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'pods green cardamom', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'bay leaves', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'whole allspice or black peppercorn', 'notes': 'optional but recommended'}, {'amount': '4', 'unit': '', 'name': 'whole cloves', 'notes': 'optional but recommended'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'turmeric', 'notes': ''}, {'amount': '4', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '3.5', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1.5', 'unit': 'teaspoons', 'name': 'black pepper', 'notes': ''}, {'amount': '3', 'unit': 'cups', 'name': 'water', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'eggplants', 'notes': 'approximately 700g'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '4', 'unit': 'tablespoons', 'name': 'vegetable oil', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'large potatoes or 4 small ones', 'notes': 'per preference'}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'vegetable oil', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'large onion', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large bell pepper', 'notes': 'red or orange, not green'}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'vegetable oil', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '2.5', 'unit': 'cups', 'name': 'basmati rice', 'notes': ''}, {'amount': '5.5', 'unit': 'cups', 'name': 'total liquid', 'notes': 'combination of the meat broth and additional water'}, {'amount': '1', 'unit': '', 'name': 'tomato', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'cup', 'name': 'slivered or blanched almonds', 'notes': 'or pine nuts'}, {'amount': '1/2', 'unit': 'cup', 'name': 'chopped parsley', 'notes': ''}]}] | start by preheating the oven to 450f,wash the eggplant and peel it every other stripe as shown in the ingredients photo. cut into into thick slices, about half an inch thick,wash and peel the potatoes, and cut them into roughly half inch thick circles,place the eggplant and the potato on a lined baking sheet. sprinkle them with salt and combine them with the oil (the amounts under the ingredients section). bake for 30 minutes.,wash the meat and sear it on medium high heat using the 2 tablespoons of oil. add the 3 cups of water and all the whole spices and pressure cook for 10 minutes. if you are not using a pressure cooker, boil on stove top covered on medium heat for 40-60 minutes until tender.,cut the onion and pepper into wings or slices. cook with the oil in a pan over medium heat for 7 minutes until softened. set aside.,once the meat is cooked, remove it and set aside. strain the stock from the whole spices.,to the hot stock (in a bowl or a pot), add the turmeric, salt, black pepper and tomato paste. mix well to combine and add additional water to reach the 5.5 cups required. i do this by using a measuring cup to measure the total amount of stick then top it up with water until i reach 5.5 cups,wash the rice several times until the water runs clear. drain it and set aside,cut the tomato into slices,to layer the maqluba, start by adding 2 tablespoons of oil to the bottom of the pot, then add the tomato slices, followed by eggplant, potato, meat, onions and peppers, then the rice,pat the rice down firmly, then pour the stock on top. pat down again using a wooden spoon to ensure the stock is fully covering the rice,place the pot on medium high heat and allow it to start bubbling, which should take 5 minutes or so,once it is bubbling, cover it and decrease the heat to low. ensure the pot is well covered by also adding a towel on top, especially if your pot has any holes. cook for 50 minutes.,after 50 minutes, turn heat off and allow maqluba to rest for 5-10 minutes. if you open it and realize your top layer of rice is undercooked or under seasoned, read the troubleshooting section,when ready to serve, find a large tray with raised edges and place it on top of the pot. use both hands and place them on each handle while holding the tray down. in a swift motion, flip the pot over (have someone nearby to help you if you need it). leave the pot flipped over the tray for a few minutes and allow gravity to slowly drop the maqluba,lift the pot very slowly to help keep it intact. serve with yogurt or jajik and enjoy! | iraqi | 519 kcal |
Baghali Polo or Timman Bagilla (Dill Rice) | 6 -8 | 40 | Side Dishes | [{'section_title': '', 'ingredients': [{'amount': '3.5', 'unit': 'cups', 'name': 'basmati rice', 'notes': ''}, {'amount': '800', 'unit': 'g', 'name': 'cooked', 'notes': 'frozen & peeled fava beans or 800g cooked lima beans'}, {'amount': '1', 'unit': '', 'name': 'large onion', 'notes': ''}, {'amount': '3', 'unit': 'cups', 'name': 'fresh dill, finely chopped', 'notes': 'approximately 1 very big bunch'}, {'amount': '5', 'unit': 'tablespoons', 'name': 'olive oil + 2 tablespoons', 'notes': 'for rice'}, {'amount': '4', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'pepper', 'notes': ''}, {'amount': '4', 'unit': 'cups', 'name': 'chicken or vegetable broth', 'notes': 'or replace with water'}]}] | start by washing the rice well until the water runs clear, then soak it for 10 minutes while you prepare the other ingredients,finely dice the onion and cook it in a non-stick pot on medium heat with the 5 tablespoons of olive oil. cook until softened for about 5-7 minutes,wash and finely chop the dill, ensuring to remove any really large and long stems,once onions have softened, add the frozen and peeled fava beans and allow them to thaw for 5 minutes. or, add the cooked lima beans if you’re using that instead,add the dill, salt, and 2 cups of the chicken broth. cover and cook for a further 5 minutes,drain the rice and add it to the pot along with the rest of the broth. the liquid level should be approximately even with the surface of the rice (not much more). turn the heat to high and allow it to come to a boil for a few minutes,cover the pot (with a well-sealed lid), turn the heat to low, and cook for 20 minutes undisturbed,after 20 mins, fluff the rice with a fork and check on it. if it is still slightly under, you can add a small splash of water (1/4 cup), cover it and allow it to cook for a further 10 minutes. if it is perfectly soft, turn the heat off and allow it to stand for 10 minutes,serve with jajik and enjoy! | iraqi | null |
Iraqi Dolma (Middle Eastern Stuffed Vegetables) | 6 -7 portions | 353 | 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 | null |
Arabic Biryani with Chicken | Authentic Iraqi Recipe | 4 Servings | 20 | Main Dishes | [{'section_title': 'for the chicken:', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'whole chicken', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'whole spices: 4 cardamom pods', 'notes': '3 cinnamon sticks, 10 cloves, 10 peppercorns'}, {'amount': '1.5', 'unit': 'tsp', 'name': 'salt', 'notes': ''}]}, {'section_title': 'for the rice:', 'ingredients': [{'amount': '3.5', 'unit': 'cups', 'name': 'basmati rice', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': 'turmeric', 'notes': ''}, {'amount': '2.5', 'unit': 'tsp', 'name': 'salt', 'notes': ''}, {'amount': '5', 'unit': 'tbsp', 'name': 'oil', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'chicken broth', 'notes': ''}]}, {'section_title': 'for the potatoes:', 'ingredients': [{'amount': '5', 'unit': '', 'name': 'potatoes', 'notes': ''}, {'amount': '1.5', 'unit': 'tsp', 'name': 'salt', 'notes': ''}, {'amount': '3', 'unit': 'tbsp', 'name': 'vegetable oil', 'notes': ''}]}, {'section_title': 'other ingredients:', 'ingredients': [{'amount': '2.5', 'unit': 'cups', 'name': 'peas', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'raisins', 'notes': ''}, {'amount': '2', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': 'salt', 'notes': ''}, {'amount': '1.5', 'unit': 'cups', 'name': 'slivered almonds', 'notes': ''}]}, {'section_title': 'for the baharat (spices):', 'ingredients': [{'amount': '2', 'unit': 'tsp', 'name': 'black pepper', 'notes': ''}, {'amount': '2', 'unit': 'tsp', 'name': 'curry powder', 'notes': ''}, {'amount': '2', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'tsp', 'name': 'cinnamon', 'notes': ''}, {'amount': '2', 'unit': 'tsp', 'name': 'nutmeg', 'notes': ''}, {'amount': '4', 'unit': 'tsp', 'name': 'biryani spice mixture', 'notes': ''}]}] | start by preheating the oven to 450f,wash the whole chicken well using water, and place in a large pot. cover with water,add the whole spices and salt, and bring to a boil. when chicken starts to boil, scoop out any foam that forms at the surface,boil the chicken until fully cooked, about 45 minutes to 1 hour,meanwhile, peel, wash and chop the potatoes into cubes. mix with salt and vegetable oil, and bake on a lined baking sheet for 30-40 mins until golden,when chicken is fully cooked, remove and cool, then shred into bite size pieces,remove the whole spices from the broth by straining, then add the turmeric, salt, oil and rice to the pot,ensure the broth covers the rice by 1 inch. bring to a rapid boil, then cover and turn heat to low and cook for 20 mins untouched. after 20 mins, turn heat off and leave covered,place peas in a pot and cover with water. boil for 20 minutes until soft. drain and set aside,toast the almonds in a pan with 1 tbsp oil until golden, stirring continuously,in another large pan, add 2 tbsp oil, shredded chicken, peas, raisins, and the spices under “other ingredients” which are 2 tsp allspice and 1 tsp salt. saute until everything is combined and hot (this step is to draw out the moisture from the mixture and heat everything),when all components are ready, in a large tray, add the rice, then top with the chicken, raisins and peas mixture, then the potatoes and the almonds (save a bit of almonds for the topping),then add all the spices under the “spices section” on top and mix everything very well until combined. taste and adjust the seasoning by adding more salt/heat as required,serve immediately with a side of salad and yogurt | iraqi | 997 kcal |
Middle Eastern Lentil Soup (Instant Pot or Stovetop) | 8 servings | 25 | 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 | iraqi | 242 kcal |
Instant Pot Tomato Rice | 5 Servings | 20 | 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 | null |
The Best Carrot Rice Recipe (Iraqi Timman Jizar) | 5 | 35 | 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 | iraqi | 127 kcal |
Easy Potato Moussaka With Eggplant | 9 x13 baking dish, 10-12 pieces | 85 | 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 | null |
Tomato Shakshuka | 2 people | 15 | 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 | null |
Iraqi Soda Cookies | null | 25 | Desserts & Sweets | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'butter', 'notes': 'melted'}, {'amount': '1', 'unit': 'cup', 'name': 'sugar', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'eggs', 'notes': ''}, {'amount': '1/4', 'unit': 'tsp', 'name': 'baking soda', 'notes': ''}, {'amount': '1-1.5', 'unit': 'tbsp', 'name': 'ground cardamom', 'notes': '(per preference – i like a lot!)'}, {'amount': '5', 'unit': 'cups', 'name': 'plain flour', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'egg for egg wash', 'notes': ''}]}] | start by mixing the sugar and butter using an electrical hand mixer until combined.,then add eggs and mix for about 5 minutes. next, add the cardamom and baking soda and mix to combine.,finally, start adding the flour in gradually and mix using the electrical mixer. when you get to cup number 3 or 4, you need to start using your hands and ensure the flour is well combined.,after adding 5 cups of flour, you’ll reach a soft dough consistency. you can refrigerate or roll it out right away.,roll to a thickness of about half a centimetre, and use any cookie cutter shapes you like to cut the cookies.,place on a lined baking sheet and brush with egg wash.,bake at 200c for about 10-15 mins, keep watching them because they bake quickly and you want a light gold colour – don’t brown them! let cool and enjoy! | iraqi | null |
Buttery Cardamom Spice Shortbread Cookies | 24 Cookies | 30 | 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. | iraqi | 109 kcal |
Mahalabia (Muhallebi) | Middle Eastern Milk Pudding | 5 | 15 | 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 | null |
Mediterranean Eggplant Casserole (Kafta Bil Sanieh) | 10 | 100 | 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 | null |
Mediterranean Stuffed Peppers (Vegetarian) | 6 servings | 60 | 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! | iraqi | 430 kcal |
Turkey-Style Baklava Dessert with Walnuts | 90 | 75 | 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 | null |
Stuffed Onions | 4 Servings | 90 | Main Dishes | [{'section_title': 'for the onions:', 'ingredients': [{'amount': '3', 'unit': '', 'name': 'onions', 'notes': ''}, {'amount': '1.5', 'unit': 'lbs', 'name': 'ground beef', 'notes': ''}, {'amount': '2', 'unit': 'tbsp', 'name': 'oil', 'notes': ''}, {'amount': '1', 'unit': 'tbsp', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'tbsp', 'name': 'cinnamon', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'salt & pepper', 'notes': 'to taste'}]}, {'section_title': 'for the tomato broth:', 'ingredients': [{'amount': '400', 'unit': 'ml', 'name': 'can tomato sauce', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'and 1/4 can water', 'notes': 'same can as tomato sauce'}, {'amount': '1/2', 'unit': 'tbsp', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'tbsp', 'name': 'pepper', 'notes': ''}, {'amount': '1', 'unit': 'tbsp', 'name': '', 'notes': ''}]}] | start by finely dicing one of the onions and frying in the oil until translucent.,add the ground beef and cook for a few minutes until it turns brown. season the mixture with the allspice, cinnamon, salt and pepper. taste and adjust.,use the other 2 onions and separate their layers. to separate the layers, start by creating 2 shallow cuts to take off the top and bottom of the onion. then create one deep cut running along the length of the onion from one side, all the way to the centre.,use this opening to slightly open apart the onion and carefully peel the layers and take them out.,once all onion layers are ready, stuff them about 3/4 full and fold them closed, and lay them in a deep oven dish as pictured.,ensure that all onions are tightly packed together to avoid them opening when they cook.,mix all the tomato broth ingredients together and pour into the oven dish.,bake in the oven at 450f for about 1 hour covered, then bake for a further 10 minutes uncovered. ensure onions are soft when ready. | iraqi | null |
Cauliflower Fritters | null | 30 | 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 | null |
Lahm Bi Ajeen | Sfiha (Middle Eastern Flatbread) | 35 small pieces or 10 medium pieces | 105 | 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! | iraqi | 137 kcal |
Lazy Cake (No bake, 3 ingredients) | 15 pieces | 190 | 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 | iraqi | 106 kcal |
Addictive Tahini Sauce (Lebanese Tarator) | 1 cup | 5 | Dips & Sauces | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'small', 'name': 'garlic cloves', 'notes': 'crushed'}, {'amount': '1/2', 'unit': 'cup', 'name': '', 'notes': '235 ml'}, {'amount': '1/4', 'unit': 'cup', 'name': 'lemon juice', 'notes': 'approx. 1.5 lemons (50 ml)'}, {'amount': '1/4', 'unit': 'cup', 'name': 'water', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': 'more per preference'}]}] | crush the garlic and place it in a small bowl.,add the tahini, lemon juice, and water to the bowl. whisk vigorously for 1 to 2 minutes until the sauce becomes light in colour and very smooth. if it dries up and feels firm, keep whisking. you may add a few tablespoons more of water as needed.,season with salt and pepper, then garnish with chopped parsley. | lebanese | 734 kcal |
Foolproof Qatayef Recipe (Atayef) | 30 pieces | 90 | 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. | lebanese | 199 kcal |
Lebanese Moghrabieh (Pearl Couscous Stew) | 6 people | 85 | Stovetop | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'tablespoon', 'name': 'olive oil', 'notes': ''}, {'amount': '3', 'unit': 'full', 'name': 'chicken legs (1.5 kg)', 'notes': 'bone-in and skin-on'}, {'amount': '2', 'unit': 'litres', 'name': 'water', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'kosher salt', 'notes': ''}, {'amount': '10', 'unit': '', 'name': 'cardamom pods', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'cinnamon sticks', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'bay leaves', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black peppercorns', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': 'quartered'}, {'amount': '1', 'unit': 'large', 'name': 'carrot', 'notes': ''}, {'amount': '4', 'unit': 'large', 'name': 'cloves garlice', 'notes': 'peeled'}]}, {'section_title': '', 'ingredients': [{'amount': '1/4', 'unit': 'cup', 'name': 'olive oil', 'notes': ''}, {'amount': '600', 'unit': 'grams', 'name': 'pearl onions', 'notes': 'peeled and kept whole'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'kosher salt', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'butter', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'moghrabieh', 'notes': '400 grams'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'ground caraway', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cumin', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1 1/2', 'unit': 'litres', 'name': 'chicken broth', 'notes': ''}, {'amount': '1', 'unit': 'can', 'name': 'chickpeas (540 ml)', 'notes': 'drained and rinsed'}]}] | in a large pot, add the olive oil on medium high heat. sear the chicken legs on both sides until lightly golden, 1 to 2 minutes on each side. work in batches if required to avoid overcrowding.,add the onion, carrot, garlic cloves, water, salt, cardamom pods, cinnamon sticks, bay leaves and black peppercorns. cover and bring to a boil.,if you see any foam rising to the surface, skim and discard. continue to boil for at least 40 minutes until the chicken is cooked through.,remove the chicken and set it aside. strain the broth and discard the vegetables. set the broth aside.,while the broth cooks, in another medium pot, add the 1/4 cup olive oil on medium heat.,add all the peeled pearl onions and brown on all sides, for approximately 6 to 7 minutes. if there is a lot of splatter, cover the pot. once golden and softened, remove and set aside.,add the butter to the pot that was used for the onions, then add the dry moghrabieh. toast the moghrabieh in the butter for a few minutes, stirring.,add in the ground caraway, seven spice, cinnamon, cumin and black pepper and stir through with the moghrabieh for a few more minutes.,add enough chicken broth to cover the moghrabieh. close the lid and cook on medium heat for 20 minutes until the moghrabieh is soft and chewy.,meanwhile, take the meat off the chicken and shred the cooked chicken into bite sized pieces.,once the moghrabieh is cooked, in the same pot used for the chicken stock, add the chickpeas, along with the onions, the shredded chicken and the rest of the chicken broth. the stew should be soupy in consistency. taste and adjust for more salt. allow everything to simmer for a few minutes, then remove from the heat.,to serve, spoon some of the moghrabieh into individual serving bowls, then spoon a few ladles of the chicken, onion and chickpea stew on top. garnish with parsley if desired.,the moghrabieh can also be mixed in with the chicken, onions and chickpeas all in one pot. however, doing that will result in a dryer consistency since the moghrabieh will continue to absorb all the soupy broth. serving the moghrabieh separately is more traditional, but both methods work based on preference. | lebanese | 401 kcal |
Stuffed Grape Leaves (Warak Enab) | 8 servings | 150 | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '1 1/2', 'unit': 'cups', 'name': 'calrose rice', 'notes': 'or any short or medium grain rice'}, {'amount': '1', 'unit': 'pound', 'name': 'ground beef', 'notes': ''}, {'amount': '1 1/2', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1 1/2', 'unit': 'teaspoons', 'name': '', 'notes': 'substitute allspice'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ground cinnamon', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'jar', 'name': 'grape leaves (454g dry weight)', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'olive oil', 'notes': ''}, {'amount': '5', 'unit': '', 'name': 'lamb chops', 'notes': 'optional'}, {'amount': '1', 'unit': 'large', 'name': 'potato', 'notes': 'peeled and sliced'}]}, {'section_title': '', 'ingredients': [{'amount': '3/4', 'unit': 'cup', 'name': 'lemon juice', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'olive oil', 'notes': ''}, {'amount': '3', 'unit': 'cups', 'name': 'chicken broth', 'notes': ''}]}] | in a medium sized bowl combine the rice, ground beef, salt, pepper, seven spice and cinnamon. mix well and set aside.,remove the grape leaves from the jar and rinse them off with cold water, several times. this ensures that all the salt from the brine is removed. squeeze them dry and place them in a large tray or bowl.,taking one grape leaf at a time, place the grape leaf with the smooth side down.,add 1 to 2 tablespoons of the filling mixture and place near the bottom edge of the grape leaf, in the centre, in a log shape.,roll up the bottom of the leaf up and over the stuffing,next, tuck in both sides.,continue rolling upwards until you reach the end.,place on a large tray and repeat with the rest of the grape leaves and the filling.,combine the lemon juice, olive oil and chicken stock.,in a large saute pan over medium high heat, add the tablespoon of olive oil and sear each side of the lamb chops for a few minutes. remove and set aside.,you can use either an instant pot or a regular large stove-top pot. at the bottom of the pot, lay down the potato slices followed by the lamb chops.,carefully layer the rolled grape leaves on top, ensuring that you pack them in tightly to help them stay intact.,place any extra unfilled grape leaves over top and cover with a metal rack that fits in the pot, if using an instant pot. if using the stove top method, place a glass plate turned upside down over the grape leaves. pour over the broth all over the grape leaves.,to cook using the stove top: place the pot over high heat for 10 minutes, until the pot has heated through. lower the heat to medium high, cover the pot and cook for 1 hour 30 minutes. check the grape leaves for tenderness. if they're not yet fork tender, continue cooking for another 30 minutes, adding a few cups of water if needed, to avoid the liquid completely drying up.,to cook using the instant pot: pressure cook on high for 30 minutes. release the pressure and carefully remove the metal rack. allow it to cool for 10 minutes. if there's a lot of juices, tip the pot over a medium bowl to drain most of them.,to serve: place a large serving tray over the top of the pot. using oven mitts, place one hand over the base of the pot, and one hand under the tray. carefully and swiftly flip over onto the tray. ask someone to stand near you to help you hold the pot as you flip. remove the pot to reveal the warak enab in the tray with the potato slices and lamb chops on top.,serve hot, with any leftover juices served in a bowl alongside the grape leaves. you can also serve them with a bowl of yogurt. | lebanese | 631 kcal |
Creamy & Smokey Mutabal with Tahini | 6 people | 70 | Dips & Sauces | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'eggplants', 'notes': 'large, approximately 400g each for a total of 800g'}, {'amount': '1', 'unit': '', 'name': 'large garlic clove', 'notes': 'crushed'}, {'amount': '4', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '4', 'unit': 'tablespoons', 'name': 'yogurt', 'notes': 'whole yogurt'}, {'amount': '1 1/2', 'unit': 'teaspoons', 'name': 'salt', 'notes': 'more per preference'}, {'amount': '1/2', 'unit': '', 'name': 'lemon', 'notes': 'juice of (more per preference)'}]}] | start by preheating your oven to 450 f.,wash and dry your eggplant. if you have a gas stove, turn on to a medium flame and use tongs to char the eggplant, slowly rotating it until it turns black. continue to do this for 10 to 15 minutes until the flesh is very soft.,if you don't have a gas stove, you can char the skin of the eggplant on a hot cast iron skillet. heat the skillet, then add the eggplant and char on all sides. this should take 10 minutes or so. once charred, continue to roasting it.,if you skip the charring step, make sure you the eggplant in several spots using a knife, creating slits all around the eggplant, about 4-5 times. this helps the steam to escape. place the eggplant on a foil lined baking sheet and bake for 45 minutes to 1 hour, or until it is really soft and can be easily pierced with a fork.,cut the eggplant in half lengthwise and scoop out the flesh using a spoon. place in a sieve over a bowl and allow it to drain its liquid for a few minutes, pressing down with a spoon to help it along.,place the eggplant flesh on a cutting board and use a knife to cut and mash it in all directions, until it resembles a chunky puree. place the eggplant in a bowl, then add the crushed garlic, tahini, yogurt, and salt. mix well.,taste and adjust the salt, lemon juice and garlic to your liking.,serve topped with toasted pine nuts and lots of olive oil, alongside fresh pita bread. | lebanese | 106 kcal |
Chicken Shawarma Salad with White Sauce | 4 servings | 15 | Salads | [{'section_title': '', 'ingredients': [{'amount': '3', 'unit': 'cups', 'name': '', 'notes': 'leftovers or cooked fresh'}, {'amount': '1', 'unit': 'head', 'name': 'lettuce', 'notes': 'any type, sliced'}, {'amount': '3', 'unit': '', 'name': 'persian cucumbers', 'notes': 'sliced into half moones'}, {'amount': '1', 'unit': 'cup', 'name': 'cherry tomatoes', 'notes': 'sliced into halves or quarters'}, {'amount': '1/4', 'unit': '', 'name': 'red onion', 'notes': 'thinly sliced'}, {'amount': '1', 'unit': 'cup', 'name': 'black olives', 'notes': 'sliced'}, {'amount': '1/2', 'unit': 'cup', 'name': 'pink pickles or any pickles', 'notes': 'chopped finely'}]}, {'section_title': 'for the dressing:', 'ingredients': [{'amount': '1/2', 'unit': 'cup', 'name': '', 'notes': ''}]}] | heat up your leftover shawarma on a skillet over the stove. if you'd like to make this salad and don't have leftovers, use any type of chicken on hand (like rotisserie) or make the shawarma fresh.,prepare the vegetables by slicing each one as instructed in the ingredients.,mix together all the ingredients to make the shawarma sauce, which will be used as the dressing.,layer the salad starting with: lettuce, cucumber and tomato, onions, olives, and pickles.,drizzle the sauce all over. toss to combine and serve immediately. | lebanese | 210 kcal |
Sayadieh (Middle Eastern Fish And Rice) | 6 servings | 60 | Lebanese | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'neutral oil', 'notes': 'divided'}, {'amount': '3', 'unit': '', 'name': 'yellow onions', 'notes': 'thinly sliced into half moons'}, {'amount': '600', 'unit': 'grams', 'name': 'cod fillets', 'notes': 'patted dry'}, {'amount': '1/2', 'unit': 'cup', 'name': 'cornstarch', 'notes': 'divided'}, {'amount': '2', 'unit': 'cups', 'name': 'long-grain basmati rice', 'notes': 'washed and drained'}, {'amount': '3', 'unit': 'cups', 'name': 'water', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'teaspoons', 'name': 'turmeric', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cardamom powder', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'black pepper', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'coriander powder', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'ginger powder', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'garlic powder', 'notes': ''}, {'amount': '2 1/2', 'unit': 'teaspoons', 'name': 'kosher salt', 'notes': 'divided'}]}, {'section_title': '', 'ingredients': [{'amount': '1/4', 'unit': 'cup', 'name': 'slivered almonds', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'chopped parsley', 'notes': ''}]}] | start by adding 3/4 cups of the oil to a large, deep skillet (2 inches) or a pot. heat the oil for a few minutes then fry the almonds for a few minutes, stirring continuously, until golden brown. remove from the skillet and set aside in a bowl.,coat the thinly sliced onions with 2 to 3 tablespoons of the cornstarch and a pinch of salt. toss them to combine. add half a batch of the onions to the same skillet and fry on medium low heat. this will take about 6 to 7 minutes until they are crispy and have a deep golden color. as they fry, use a wooden spoon to move them around so that the uncooked pieces are always in the middle of the skillet.,once they are mostly golden and crispy, place on a paper towel lined plate. continue with the second batch of onions in the same way (frying in batches ensures they crisp evenly).,mix the spices along with 2 teaspoons of the salt in a small bowl. use half of this spice mixture and add it to the rest of the cornstarch.,place the cornstarch and spice mixture in a flat plate. pat the fish dry, then coat each fish filet with the cornstarch mixture very well, making sure all the filet is covered.,use the same oil in the skillet and top it up with another 1/4 cup of oil. drop the filets, 3 or 4 at a time, not overcrowding the skillet, and fry on medium heat for 3 to 4 minutes on each side until golden and cooked through. you'll know it's done when it is opaque white and no longer translucent, and when it flakes easily with a fork. continue pan frying the rest of the fillets.,once the fish is fried, re-add half the quantity of the fried onions along with the spice mixture. toast the spices and stir with the onions for 1 minute.,add drained rice, the 1/2 teaspoon of salt and the water and let the rice come to a boil. lower the heat to medium low and cover the pot. allow the rice cook for 20 minutes, undisturbed. after 20 minutes, fluff the rice with a fork then cover the pot. allow the rice to steam for 10 minutes with the heat off.,in a large plate, serve the rice topped with the rest of the onions, almonds, the fried fish, and chopped parsley. | lebanese | 727 kcal |
Kibbeh Bil Sanieh (Baked Kibbeh) | 8 people | 85 | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}, {'amount': '1', 'unit': 'large', 'name': 'onion', 'notes': 'finely chopped'}, {'amount': '500', 'unit': 'grams', 'name': 'ground beef', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': 'pine nuts', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1 1/2', 'unit': 'cups', 'name': 'fine bulgur', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'warm water', 'notes': ''}, {'amount': '1', 'unit': 'large', 'name': 'white onion', 'notes': 'quartered'}, {'amount': '1', 'unit': '', 'name': 'red pepper', 'notes': 'quartered'}, {'amount': '2', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'kamouneh spice', 'notes': 'see notes'}, {'amount': '1/4', 'unit': 'cup', 'name': 'dried mint', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'dried basil', 'notes': ''}, {'amount': '500', 'unit': 'grams', 'name': 'ground beef', 'notes': '10% fat (extra lean)'}]}, {'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'cup', 'name': 'olive oil', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'pine nuts or almonds', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'cold butter', 'notes': 'optional'}]}] | first, start by soaking the bulgur with 1 cup warm water and set aside (for at least 15 minutes).,in a heated pan with olive oil, sauté the onion until translucent.,add the beef and spices, and break up the beef using a wooden spoon. cook until the meat is browned, about 10 minutes.,mix in pine nuts and set the filling aside to cool.,in a food processor, add the onion, red bell pepper, herbs, and spices. process until the vegetables are chopped, then add the soaked bulgur. continue to process the mixture until well combined and homogeneous.,add the raw ground beef to the food processor and continue to process until a smooth dough forms, scraping the edges as needed. ensure you process the mixture for at least 5 minutes; you are looking for a dough-like consistency. place the dough in a large bowl and use your hands to divide it evenly in half.,preheat the oven to 400 f, and grease a 35 cm (or 30 cm will work too) round pan with 2 tablespoons of the olive oil. the pan must be at least 1 inch in depth.,using your hands, spread the first half of the dough in the pan and gently press it to form a smooth layer.,spoon all the filling over the base layer.,then, with wet hands, grab fistfuls from the remaining dough and pat them down between your palms to form small thin layers, then place on top of the filling. repeat this until you've used up all the dough, placing them as close as possible. then, wet your fingers and gently smooth the dough patties together to close them all up and create one even layer.,with a knife, score the top of the kibbeh into the shown pattern. to do this, start by cutting the kibbeh into 8 even "pizza slices". then, working on each eighth at a time, create 3 cuts parallel to one edge of the pizza slice, and then 3 cuts parallel to the other side of the other edge of the slice. this will create small diamond shapes within each eighth. please refer to the blog post for other easier cutting methods. you only need to cut through the top layer; this is just to decorate the kibbeh and not to actually create pieces. top each small diamond with a pine nut or almond and drizzle with the remaining 2 tablespoons of the olive oil to cover.,top with the the butter pieces and bake for 45 minutes. finally, broil for an additional 5 minutes to achieve a golden color on top. remove from the oven and rest for 5 minutes. then, cut into desired sized pieces and serve with a cucumber yogurt salad or any salad of choice. | lebanese | 658 kcal |
Labneh balls | 10 pieces | 4330 | Appetizers & Snacks | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'recipe', 'name': '', 'notes': 'as written'}]}, {'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'recipe', 'name': '', 'notes': 'replace whole milk with greek yogurt'}]}, {'section_title': '', 'ingredients': [{'amount': '550', 'unit': 'ml', 'name': 'labneh', 'notes': 'container size may vary'}]}, {'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'tablespoon', 'name': "za'atar", 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'sumac', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'aleppo pepper', 'notes': '(use chilli flakes if you like a lot of heat)'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'dried mint', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'toasted sesame seeds and nigella seeds', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'olive oil', 'notes': 'extra virgin, as needed'}]}] | prepare labneh according to recipe directions. extend the straining time to 3-4 days. you can test on day 3 and see if it is thick enough to roll.,prepare labneh according to recipe directions. straining time will be 2-3 days. you can test on day 2 to see if it is thick enough to roll.,strain the labneh in a paper towel or cheese cloth lined mesh strainer over a large bowl. allow it to strain for 1 day in the fridge. you will likely not have much liquid release but this helps to dry out the labneh to make it easier to roll.,once it is ready to roll, with gloved hands (it gets messy!) roll 2-3 tablespoons of your prepared labneh into a smooth ball sized shape. place on a clean plate or tray and continue with the rest.,place your desired toppings in separate plates. roll the balls into the toppings one at a time, ensuring they are completely covered. place on a clean plate or tray.,if you are leaving them plain, go ahead and place them straight into a clean jar. place the ones rolled in toppings into the clean jar, carefully stacking them on top of each other.,pour over a good quality olive oil until they are fully submerged. cover with an air tight lid and place in the fridge.,keep in the fridge for 3-6 weeks, make sure they are fully covered by olive oil at all times. take out 1 hour before serving to allow the olive oil to liquify (it will solidify in the fridge).,serve as an appetizer with other dips and warm pita or spread on toasted bread or crackers. | lebanese | 28 kcal |
Sfouf (Turmeric Cake with Semolina) | 20 pieces | 45 | Desserts & Sweets | [{'section_title': 'for the cake', 'ingredients': [{'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': 'for greasing, see notes'}, {'amount': '1 1/2', 'unit': 'cups', 'name': 'all-purpose flour', 'notes': '180g'}, {'amount': '2 1/2', 'unit': 'cups', 'name': 'fine semolina flour', 'notes': '340g'}, {'amount': '2', 'unit': 'cups', 'name': 'sugar', 'notes': '400g'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'baking powder', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'turmeric', 'notes': ''}, {'amount': '3/4', 'unit': 'cup', 'name': 'ghee or butter (180g)', 'notes': 'melted'}, {'amount': '1', 'unit': 'cup', 'name': 'water', 'notes': '236ml'}, {'amount': '1', 'unit': 'cup', 'name': 'whole milk', 'notes': '236ml'}]}, {'section_title': 'for the topping', 'ingredients': [{'amount': '3', 'unit': 'tablespoons', 'name': 'toasted sesame seeds', 'notes': 'see notes for using raw sesame seeds'}, {'amount': '3', 'unit': 'tablespoons', 'name': 'honey', 'notes': ''}]}] | preheat the oven to 350f. grease a 13 by 9 inch rectangular pan with tahini and set aside.,in a large bowl, whisk the dry ingredients until combined. add the melted butter, milk and water. whisk to combine, until there is no flour visible.,pour the cake batter into the greased pan. drizzle the sesame seeds on top and bake for 35-37 minutes, until a toothpick inserted comes out clean. the top should rise and hold its shape.,allow the cake to cool for 5 minutes then glaze with the honey by drizzling it on top. cut the sfouf into equal squares. it can be served immediately warm or stored at room temperature for up to 3-4 days. to enjoy warm, simply reheat a slice in the microwave for 30 seconds. | lebanese | 284 kcal |
Easy Homemade Seven Spice Blend | 4 oz | 10 | Lebanese | [{'section_title': '', 'ingredients': [{'amount': '1 1/2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '1 1/2', 'unit': 'teaspoons', 'name': 'coriander seeds', 'notes': ''}, {'amount': '1 1/2', 'unit': 'large', 'name': 'cinnamon sticks', 'notes': ''}, {'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, finely grated'}, {'amount': '3/4', 'unit': 'teaspoon', 'name': 'black peppercorn', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'ground coriander', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'ground cinnamon', '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': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}]}] | in a small dry skillet over low heat, add the whole allspice, coriander seeds, cinnamon sticks, cumin seeds, cloves, and black peppercorns (all except the nutmeg). toast, while stirring until fragrant, 3-5 minutes. remove from heat and allow to cool for 2 minutes.,in a spice grinder, add the toasted, cooled whole spices and grate the nutmeg inside as well using a microplane. blend until ground to a powder. you will likely not get a fine powder but 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. | lebanese | null |
Warbat Bil Ashta / Shaabiyat (Cream Stuffed Phyllo) | 12 pieces | 55 | Desserts & Sweets | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'whole milk', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': '35% whipping cream', 'notes': ''}, {'amount': '3/4', 'unit': 'cup', 'name': 'cornstarch', 'notes': '(or 6 tablespoons if halving the recipe)'}, {'amount': '1/2', 'unit': 'cup', 'name': 'granulated sugar', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'rosewater', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'granulated sugar', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'water', 'notes': ''}, {'amount': '1', 'unit': 'squeeze', 'name': 'lemon', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'rosewater', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1 1/2', 'unit': 'cups', 'name': 'unsalted butter', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '18', 'unit': 'sheets', 'name': 'phyllo', 'notes': '450 grams'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'crushed pistachios (garnish)', 'notes': ''}]}] | in a pot, add the sugar, water and squeeze of lemon,mix and place on medium heat. bring to a boil, then simmer on medium low heat for 10 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.,in a pot, add the whole milk, cream, sugar and 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 rosewater, mix and place 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 hour,place the butter in a pot over medium-low heat to melt or melt in the microwave,pour it into a measuring cup and allow it to sit for 5-10 minutes,scoop out the solids that form on the top, and strain out the white that collects at the bottom. you can do this by simply adding the butter to another bowl, and ensuring you don't pour in any of the white solids that collect at the bottom.,the clarified butter is ready to use!,pre heat oven to 400f,unroll the phyllo sheets and using a ruler, cut them into 4×4 inch squares. this should result in 12 pieces (see notes),scoop 1.5-2 tablespoons of the cooled ashta and place in the middle of the square, on a diagonal. fold the phyllo over on the diagonal to form a triangle,place the triangles on a sheet pan and spoon over clarified butter until they are fully saturated and the butter reaches all the layers,bake for 25 minutes until golden brown. if needed bake for an additional minute or two to get that golden brown colour,remove and pour the cooled simple syrup immediately,garnish with crushed pistachios if desired,serve warm or refrigerate and serve cold (follow blog post storage directions) | lebanese | 639 kcal |
Tender Beef Shawarma (Quick Stovetop Method) | 6 Servings | 20 | Stovetop | [{'section_title': '', 'ingredients': [{'amount': '1.5', 'unit': 'lbs', 'name': 'flank steak or skirt steak', 'notes': ''}, {'amount': '1', 'unit': 'small', 'name': 'onion', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'garlic cloves', 'notes': 'crushed'}, {'amount': '1', 'unit': 'juice of', 'name': 'lemon', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'teaspoon', 'name': 'cumin', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'paprika', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cinnamon, ground', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'clove, ground', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cardamom, ground', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'cayenne pepper', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '', 'unit': '', 'name': 'tahini sauce (tahini, lemon juice, garlic and salt)', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'pita breads for wraps', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'sliced tomatoes', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'sliced cucumbers', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'parsley', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'pickles', 'notes': ''}]}] | start by mixing together all the spices, along with the lemon juice and crushed garlic cloves.,cut the flank steak to thin strips, ensuring you cut against the grain.,thinly slice the onions.,place the flank steak in a bowl and pour the marinade on top, along with the onions. cover tightly and marinate in the fridge for 2 hours.,remove the shawarma from the fridge 1 hour before cooking.,prepare the tahini sauce (see notes) and the sliced vegetables for serving with sandwiches.,heat a cast iron skillet on medium high heat. working in batches, and using tongs, add a few pieces of the shawarma on the hot pan, spreading them as much as you can. you can add the onions too.,cook for 3-4 minutes on each side until a sear and caramelization is achieved on each side. remove from the pan and rest for a few minutes.,serve the beef shawarma in sandwiches, drizzled with the tahini sauce and along with your vegetables. | lebanese | 227 kcal |
One Pot Mujadara (Middle Eastern Lentils and Rice) | 6 servings | 50 | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'onion', 'notes': 'finely chopped'}, {'amount': '4', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': 'extra virgin'}, {'amount': '2', 'unit': 'teaspoons', 'name': 'ground cumin', 'notes': ''}, {'amount': '2.25', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '8', 'unit': 'cups', 'name': 'water or broth', 'notes': 'vegetable or chicken'}, {'amount': '1', 'unit': '', 'name': 'bouillon cube', 'notes': 'vegetable or chicken'}, {'amount': '2', 'unit': 'cups', 'name': 'brown or green lentils', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'long-grain basmati rice', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '4', 'unit': '', 'name': 'onions', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'olive oil', 'notes': 'extra virgin'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}]}] | slice the onions thinly using a sharp knife or a mandolin,add the olive oil to a large sauté pan on medium heat,add the onions and the salt, stir and cover to allow the onions to wilt for 10 minutes (if you want caramelized onions, not crispy onions. see notes),remove cover and stir every 1-2 minutes until deeply golden. the process should take roughly 30 minutes from start to finish.,remove the onions using a slotted spoon and set aside on paper towels. do not discard the remaining olive oil in the pan.,while the onions are caramelizing in a pan, start on the lentils.,in a medium sized non-stick pot, heat up the olive oil over medium heat. add the chopped onions and cook until softened, roughly 4-5 minutes,add in the lentils along with the bouillon cube and all the water or broth. bring the pot to a rolling boil.,cover and allow the lentils to simmer until softened and almost cooked, for 10 minutes,meanwhile, wash and rinse the rice several times, ensuring you drain it completely,after 10 minutes, add the rice to the pot, along with the salt, pepper, and cumin. bring the pot to a rolling boil.,reduce the heat to low, cover with a tight fitting lid and cook for 20 minutes. place a paper towel underneath the lid to help ensure the rice cooks well (optional),after 20 minutes, turn the heat off and gently fluff the rice. cover and let stand for 10 minutes.,serve the mujadara by plating it on a platter and adding the caramelized onions on top. serve with salad and yogurt. | lebanese | 275 kcal |
How to Make Labneh at Home (5 minutes!) | 4 servings | 1450 | 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. | lebanese | 114 kcal |
5-Minute Fluffy Toum (No Food Processor!) | 16 oz jar (500 ml) | 5 | Vegetarian | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'peeled garlic cloves (155 grams)', 'notes': 'pre-peeled works as long as they are fresh'}, {'amount': '1/2', 'unit': 'cup', 'name': 'lemon juice', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'neutral vegetable oil (avocado oil)', 'notes': ''}]}] | start by peeling the garlic cloves if you don't have pre-peeled ones. i use pre-peeled as long as fresh from the store.,cut the peeled garlic cloves in half lengthwise and remove the green germ if it's there. when present, the garlic germ may make the toum bitter.,in a long jug or jar that fits your immersion blender, place the garlic, lemon juice, and salt. blend them together until they form a paste and develop some foam, for roughly 20-30 seconds depending on the power of your blender,to the garlic paste, while the immersion blender is still inside the container, add the 2 cups of oil,start blending, keeping the blades of the immersion blender at the bottom of the jar, and slowly pulsing it up and down slightly. do this for 3-5 minutes until the oil and the garlic start to emulsify (see video for reference). the emulsification will slowly work its way up the jar until the whole sauce is emulsified.,store in an airtight mason jar in the fridge for 2-3 months. | lebanese | null |
Muhammara (Roasted Red Pepper and Walnut Dip) | 6 servings | 45 | Appetizers & Snacks | [{'section_title': '', 'ingredients': [{'amount': '3', 'unit': 'large', 'name': 'red peppers', 'notes': 'or substitute with jarred roasted red peppers'}, {'amount': '1/2', 'unit': 'cup', 'name': 'breadcrumbs', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'walnuts', 'notes': 'raw, unsalted'}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'extra virgin olive oil', 'notes': ''}, {'amount': '1', 'unit': 'large', 'name': 'garlic clove', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'aleppo pepper', 'notes': 'or substitute with half the amount in chilli flakes'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'sun dried tomatoes', 'notes': 'optional – see notes'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'tomato paste', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'lemon juice', 'notes': ''}]}] | start by pre-heating the oven to 450f,wash and cut the red peppers in half. remove all the seeds,to char the red peppers before roasting, place the peppers skin side down in a cast-iron pan over medium high heat and char for 5-6 minutes,cover with foil and place in the oven. bake for 30 – 45 minutes, until the peppers are soft,take them out of the oven and cover the pan with foil paper right away,allow the peppers to rest for 10 minutes. this allows them to soften and makes removing the peel much easier,peel the peppers carefully with tongs or using your hands, and discard the peels,lightly toast the bread crumbs in an oil free pan over medium heat and set aside,lightly toast the walnuts in an oil free pan over medium heat, and set aside,add the roasted peppers along with the bread crumbs, walnuts, and all other ingredients to a food processor,process until a paste forms, stopping to scrape the sides of the food processor as necessary. the final dip should have a bit of texture,spread onto a dish and garnish with pomegranate molasses, walnuts and parsley. serve with pita bread | lebanese | 217 kcal |
20-Minute Authentic Arabic Chicken Shawarma | 4 people | 25 | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '750', 'unit': 'g', 'name': 'boneless skinless chicken thighs', 'notes': '(approx. 7 large thighs)'}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': 'thinly sliced'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves', 'notes': 'minced'}, {'amount': '1/2', 'unit': '', 'name': 'lemon, juiced', 'notes': ''}, {'amount': '4', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': 'divided'}]}, {'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'teaspoons', 'name': 'cumin powder', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'paprika', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': 'ground'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'clove', 'notes': 'ground'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cardamom', 'notes': 'ground'}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'cayenne pepper', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}]}] | pre-heat oven to 450ºf,cut chicken thighs into thin strips, roughly 1/2 inch thick,mix the lemon juice and 1 tablespoon of the olive oil with all the spices and combine to create a paste,mix the marinade with the chicken strips and the sliced onions,marinate the chicken for a few hours in the fridge (you can skip this if in a hurry) or ideally overnight,place 3 tablespoons of olive oil on a large sheet pan and evenly spread it out. heat the empty sheet pan for 5-7 minutes in the oven,lay chicken on the heated baking sheet and bake at 450ºf for 15-20 minutes until fully cooked through. test one piece to ensure its white on the inside and that juices run clear,you can broil for a few minutes if you want additional colour on the chicken,serve the shawarma with toum sauce or yogurt tahini sauce, pita bread and an assortment of your favourite vegetables to make a wrap. | lebanese | 369 kcal |
20-Minute Chicken Kofta (Grilled or Pan-fried) | 10 pieces | 20 | Stovetop | [{'section_title': '', 'ingredients': [{'amount': '454', 'unit': 'g', 'name': 'ground chicken', 'notes': ''}, {'amount': '1', 'unit': 'yellow', 'name': 'onion', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'parsley', 'notes': ''}, {'amount': '3', 'unit': 'cloves', 'name': 'garlic', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'onion powder', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'garlic powder', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'paprika', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'coriander powder', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspon', 'name': 'cumin powder', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': 'more per preference'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'olive oil', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'breadcrumbs', 'notes': 'panko or italian'}, {'amount': '1', 'unit': '', 'name': 'egg', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'tomato paste or ketchup', 'notes': ''}]}] | start by either finely chopping the onions and parsley, or using a small food processor, chop to a fine consistency.,in a large bowl, add the ground chicken, the parsley and onion mixture, along with all the other ingredients.,shape the chicken into kofta shapes if desired, or shape into small circular patties, per preference.,place 1-2 tablespoons of oil either on a cast iron grill pan, or in a non-stick frying pan.,pan fry or grill the koftas for 2-3 minutes on each side, until they turn a lightly golden brown, flip and cook 2-3 minutes on the other side. cover with a lid and cook for 1-2 minutes to ensure the inside is cooked through.,test one piece of kofta by breaking it open to ensure it is fully cooked on the inside.,remove from the pan and serve with chopped vegetables like onions, parsley and tomato, in sandwiches or with a salad. | lebanese | 136 kcal |
5-Minute Shawarma Sauce | 10 oz | 5 | Dips & Sauces | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'full fat plain yogurt', 'notes': ''}, {'amount': '1.5', 'unit': 'tablespoons', 'name': 'mayonnaise', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': 'more per preference'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'garlic powder', 'notes': 'you can use fresh crushed garlic too, adjust amount to your liking'}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'chilli powder', 'notes': 'more per preference'}, {'amount': '2-3', 'unit': 'teaspoons', 'name': 'lemon juice', 'notes': 'more per preference'}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': 'optional'}]}] | combine all ingredients in a bowl and whisk together well.,if the sauce seizes up and clumps together (specifically after whisking in the tahini), simply continue to whisk and add a few drops of water if required. it will become a smooth sauce.,store in an airtight container for 1-2 weeks. drizzle on shawarma! | lebanese | 48 kcal |
Authentic Shish Barak From Scratch (Dumplings in Yogurt Sauce) | 8 Servings | 120 | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '3', 'unit': 'cups (360g)', 'name': 'all-purpose flour', 'notes': ''}, {'amount': '1', 'unit': 'tablespoons', 'name': 'sugar', 'notes': 'granulated'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}, {'amount': '3/4', 'unit': 'cup', 'name': 'warm water', 'notes': 'plus more if needed'}]}, {'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'tbsp', 'name': 'olive oil', 'notes': ''}, {'amount': '1', 'unit': 'large', 'name': 'red onions', 'notes': 'finely chopped'}, {'amount': '350', 'unit': 'grams', 'name': 'ground beef (80/20)', 'notes': 'or mix of lamb and beef'}, {'amount': '2', 'unit': 'teaspoons', 'name': 'salt', 'notes': 'plus more to taste'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'sumac', 'notes': 'or 4 teaspoons'}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '4', 'unit': 'tablespoons', 'name': 'toasted pine nuts', 'notes': 'divided'}]}, {'section_title': '', 'ingredients': [{'amount': '1.5', 'unit': 'litres', 'name': 'plain yogurt', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'water', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': 'cornstarch', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'butter', 'notes': ''}, {'amount': '1', 'unit': 'head', 'name': 'garlic', 'notes': 'minced'}, {'amount': '1', 'unit': 'cup', 'name': 'cilantro', 'notes': 'chopped, plus more for serving (or replace with parsley or dry mint)'}]}] | in the bowl of a stand mixer, mix the flour, water, olive oil, sugar and salt until it forms a smooth ball, about 5 minutes. or knead by hand for 10 minutes. if the dough is sticky, add a dusting of flour and continue to knead until smooth. cover and allow the dough to rest at room temperature for 30 minutes.,heat up the olive oil in a large pan over medium heat and cook the onions until translucent, about 5 minutes. add the ground beef along with the salt, black pepper, sumac and seven spice. cook until browned, about 7 minutes. fold in the pomegranate molasses and half pine nuts. set aside to cool.,after 30 minutes the dough should be light, stretchy and tender. cut in half. flour your countertop and roll the dough flat to a thin layer. use a 2-inch cookie cutter or a small coffee cup to cut the dough into circles.,preheat the oven to 400 f and line a large baking sheet with parchment paper.,add 1 to 2 teaspoons of the beef filling into the circular piece of dough and fold over into a half moon shape.,pinch the edges tightly to ensure it is sealed.,then, overlap the two ends together, making it look like a tortellini.,place the dumplings onto the prepared baking sheet and bake for 10 minutes, then broil for 3 minutes until lightly browned.,in a large pot, add the yogurt, water, cornstarch, and salt. whisk until no clumps are seen. it's important to whisk while the yogurt is cold, before turning the heat on.,turn the heat to medium and stir frequently with a whisk until the mixture starts to thicken, about 10 minutes. do not bring the yogurt to a boil. just heat it through to a gentle simmer.,in a small skillet, melt the butter over low heat and saute the garlic and cilantro until fragrant.,pour the garlic, cilantro and butter over the yogurt and whisk to incorporate.,add the baked dumplings into the yogurt sauce and simmer in the sauce for 10 minutes. no need to cook for longer since the dumplings are already baked.,serve the shish barak in bowls, with the yogurt sauce, garnished with the reserved pine nuts and more fresh cilantro. | lebanese | 566 kcal |
Manakish with Cheese and Za’atar | 10 servings | 65 | Breakfast & Brunch | [{'section_title': '', 'ingredients': [{'amount': '2 1/2', 'unit': 'cups', 'name': 'flour', 'notes': 'plus 2 more tablespoons'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'sugar', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'instant yeast', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'warm water', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'olive oil', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '340', 'unit': 'grams', 'name': 'fresh mozzarella', 'notes': 'or replace with akawi cheese'}, {'amount': '200', 'unit': 'grams', 'name': 'feta cheese', 'notes': 'or replace with akawi cheese'}, {'amount': '1.5', 'unit': 'tablespoons', 'name': 'nigella seeds', 'notes': '(also known as kolonji)'}]}, {'section_title': '', 'ingredients': [{'amount': '1/4', 'unit': 'cup', 'name': 'olive oil', 'notes': 'extra virgin'}, {'amount': '7', 'unit': 'tablespoons', 'name': "za'atar", 'notes': '(found at middle eastern stores)'}]}] | start by mixing the yeast in the 1 cup of warm water. make sure it's not hot water or the yeast will not activate. set aside for 3 minutes.,in a bowl, add 1 cup of the flour along with the sugar and the yeast and water mixture. mix well with a spoon, cover with plastic wrap and set aside for 10 minutes.,after 10 minutes, add the rest of the flour (1 ½ cups plus 2 tablespoons), 1/4 cup olive oil and the salt and mix well until a shaggy dough forms.,using your hands, knead the dough for 3-4 minutes, then smooth it out and set aside to rise for about 30 minutes, covered.,preheat your oven to 375f while the dough rises,mix together the za'atar and the olive oil in a bowl and set aside.,mix together the mozzarella cheese and feta cheese and set aside.,once the dough is ready, separate into 10 equal-sized balls. using a floured rolling pin and a floured surface, flatten each dough ball to a very thin medium sized flatbread. the dough will rise slightly in the oven so it's important to make them thin,transfer the dough rounds to a floured baking sheet. you may need to use 2-3 baking sheets to fit them all, or wait for some to bake then add the rest,spread the za'atar mixture on 5 of the manakish and make sure to cover the entire surface, leaving a 1/4 inch border,spread the cheese mixture on the remaining 5 of manakish, leaving a 1/4 inch border. sprinkle with the nigella seeds,place the baking sheets in the oven on the bottom rack and bake for 12-15 minutes until the bottom is lightly golden. you can bake more than one sheet at one time, by placing one on the bottom rack and one on the middle rack. once the bottom rack manakish are cooked, then switch the middle rack sheet pan to the bottom for a few more minutes until cooked through,for the cheese manakish, you can broil the top for just a few minutes to lightly brown the cheese. keep an eye when you're doing this as it happens quickly,remove baked manakish and place in a platter and cover with a towl or plastic bag to keep them soft until serving,serve them with fresh vegetables like tomato, cucumber, mint, and olives | lebanese | 370 kcal |
Kunafa Recipe with Mozzarella Cheese (Easy!) | 12 servings | 60 | Desserts & Sweets | [{'section_title': '', 'ingredients': [{'amount': '2 1/2', 'unit': 'cups', 'name': 'sugar', 'notes': ''}, {'amount': '1 1/4', 'unit': 'cups', 'name': 'water', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'rose water or orange blossom water', 'notes': 'optional'}, {'amount': '1', 'unit': 'squeeze', 'name': 'lemon juice', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '454', 'unit': 'g', 'name': 'kataifi dough', 'notes': '(shredded phyllo dough)'}, {'amount': '1', 'unit': 'cup', 'name': 'melted butter', 'notes': ''}, {'amount': '600', 'unit': 'g', 'name': 'mozzarella cheese, high moisture', 'notes': 'at least 50%'}, {'amount': '170', 'unit': 'ml', 'name': 'thick cream', 'notes': '(see photos in post)'}, {'amount': '1/2', 'unit': 'cup', 'name': 'crushed pistachios', 'notes': 'to garnish'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'dry rose petals for garnish', 'notes': 'optional'}]}] | in a medium saucepan, combine the water, sugar and squeeze of lemon and place on high heat. allow it to come to a boil,once it boils, lower heat to medium and allow it to simmer for 10 minutes then turn off the heat. it should have a runny syrup consistency (not too thick). add the tablespoon of rose water at the end if using, and allow it to cool to room temperature on the counter,take out the frozen kataifi dough and leave it to thaw for an hour or so on the counter. preheat oven to 350f,shred the cheese or cut it up into small cubes, and mix it with the thick cream,break up the kataifi dough and place it in a food processor. whiz it for a few seconds until it is broken up into small pieces. if you don't own a food processor, you can do this with your hands or by cutting it up using a knife.,place the shredded kataifi dough in a bowl and pour over the melted butter. using your hands, massage the butter into the dough making sure you saturate every strand. the better you incorporate it, the more evenly crispy it will be,brush the bottom of your pan with a bit of butter. use a 12 inch pan for one large one or you can make 2x 9 inch ones. (see notes),take half of the kataifi dough and pack it into the bottom of the pan using the flat bottom of a cup. pack it to form a slight edge around the perimeter,spoon the cheese mixture inside and spread it out evenly,take the remaining kataifi dough and spread it over the cheese, covering it all and packing it in lightly,bake for 40-50 minutes or until the outside is deeply golden and crispy,immediately drizzle the kunafa with about 3/4 of the simple syrup, ensuring you cover the full surface. reserve some syrup to the side for anyone who wants extra,allow it to cool and soak the syrup for 10 minutes or so, then invert it onto a serving platter (you can also keep it in the tray), garnish with pistachios, cut into pieces and serve | lebanese | 637 kcal |
Namoura (Basbousa Semolina Cake) | 20 | 60 | 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. | lebanese | 346 kcal |
Malfouf Salad (Lebanese Cabbage Salad) | 4 people | 15 | Salads | [{'section_title': '', 'ingredients': [{'amount': '400', 'unit': 'g', 'name': 'shredded white cabbage', 'notes': 'about half a medium head'}, {'amount': '1', 'unit': '', 'name': 'large green onion', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'parsley, loosely packed', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'olive oil', 'notes': ''}, {'amount': '1/3', 'unit': 'cup', 'name': 'lemon juice', 'notes': ''}, {'amount': '2', 'unit': 'cloves', 'name': 'garlic', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'dry mint', 'notes': 'or fresh'}]}] | start by shredding the cabbage or use pre-shredded cabbage and place it in a bowl,finely chop the green onions and the parsley and add it to the bowl,to make the dressing, crush the garlic cloves and mix them with the olive oil, lemon juice, salt, and mint,drizzle the dressing on the salad and mix well. you can refrigerate for 30 minutes before serving to allow the flavours to develop | lebanese | 162 kcal |
Arabic Pasta with Easy Yogurt Sauce (30 Minutes!) | 6 | 30 | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '400', 'unit': 'g', 'name': 'pasta', 'notes': 'i used mafalda corta'}, {'amount': '', 'unit': '', 'name': 'salt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '700', 'unit': 'g', 'name': 'extra lean ground beef', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'chopped white onions', 'notes': 'roughly 2 medium onions'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'olive oil', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': 'you can also use 7 spice'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '5', 'unit': 'tablespoons', 'name': 'tomato sauce', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '2.5', 'unit': 'cups', 'name': 'plain full fat yogurt', 'notes': '750g'}, {'amount': '1/2', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large garlic clove', 'notes': 'crushed'}, {'amount': '4', 'unit': 'teaspoons', 'name': 'dried mint', 'notes': 'more per preference'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'a squeeze of lemon', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '', 'unit': '', 'name': 'toasted pine nuts', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'fresh herbs', 'notes': ''}]}] | start by boiling the pasta in salted water until al dente. drain and then drizzle with olive oil and set aside,meanwhile, make the meat mixture by firstly cooking the chopped onion with the olive oil on medium high heat until soft and translucent, about 5 minutes,add the ground beef and break it up into small pieces and cook it for 5-7 minutes, until browned and most of the moisture has dried up,add all the spices and the tomato sauce and mix well. taste and adjust,to make the yogurt sauce, mix all the sauce ingredients together using a fork (do not use a blender),toast the pine nuts with half a tablespoon of olive oil on a pan until lightly golden,to serve, layer the pasta, add the ground beef mixture, then the yogurt sauce, and top with the pine nuts and any fresh herbs you like. enjoy! | lebanese | 426 kcal |
Authentic Homemade Fatayer (Spinach and Cheese) | 18 pieces | 135 | Appetizers & Snacks | [{'section_title': '', 'ingredients': [{'amount': '2.5', 'unit': 'cups', 'name': 'all-purpose flour + 2 tablespoons', 'notes': 'divided into 1 cup and 1.5 cups, measured using a spoon and levelled off flat'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'sugar', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'instant yeast', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'warm water', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'olive oil', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '300', 'unit': 'g', 'name': 'frozen spinach', 'notes': 'thawed'}, {'amount': '2', 'unit': 'small', 'name': 'onions', 'notes': 'diced'}, {'amount': '2', 'unit': 'teaspoons', 'name': 'sumac', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'squeeze of lemon juice', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '100', 'unit': 'g', 'name': 'shredded mozzarella', 'notes': ''}, {'amount': '100', 'unit': 'g', 'name': 'feta cheese', 'notes': 'crumbled'}, {'amount': '1/4', 'unit': 'cup', 'name': 'parsley', 'notes': 'finely chopped'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'nigella seeds', 'notes': 'optional'}]}] | start by preheating your oven to 375f,mix together the warm water and yeast in a bowl and set aside for 2 minutes to proof,in a bowl, add 1 cup of the flour (not all of it), the sugar, and the water and yeast mixture. mix together well, then cover with plastic wrap and set aside for 10 minutes (you can move on to the filling at this point),after 10 minutes, the mixture will look a bit bubbly. add to it the rest of the flour (1.5 cups), the olive oil, and the salt and mix well using your spoon to bring the dough together,then use your hands to knead the dough for 5-7 minutes and bring it together. it will be a soft dough and slightly sticky (which will give us that fluffy texture) so you can add the extra 2 tablespoons of flour as you knead it. feel free to do this step in a stand mixer and a dough hook as well.,place the dough in an oiled bowl and cover. allow it to rise for 45 minutes to 1 hour.,punch down the dough and shape into equal sized balls. i weighed out roughly 40g per dough ball using a kitchen scale, but you can eye this if you like. cover the balls and allow them to proof for another 10-15 minutes before shaping,thaw out the frozen spinach in advance. if you're working last minute, feel free to use the microwave; place in a microwave safe bowl and thaw in 1 minute intervals. see notes if you're using fresh spinach.,meanwhile, cook the diced onions on a skillet using the olive oil on medium heat for 5-7 minutes, until they're soft and translucent,place the thawed spinach in a sieve over a bowl and squeeze out as much water as possible using a spoon or your hands. this step is really important to avoid a soggy fatayer that will open up in the oven!,place the squeezed spinach in the skillet with the onions and add the sumac, salt and pepper. continue to cook the mixture for another 5 minutes to further dry it up from any moisture. taste and adjust; if you like it more tart, add a squeeze of lemon,roll out the dough balls into a very thin circle. place 1.5 tablespoons of the filling in the middle and fold together two sides, then bring up the third to form a triangle. be sure to reference the photos in the post. pinch the sides together really tightly and make sure the filling doesn't touch the edges to ensure a secure seal,mix together the grated mozzarella, crumbled feta, chopped parsley and nigella seeds well,roll out the dough balls into a long and thin oval. place 1.5 tablespoons of the filling in the middle and fold over the top and bottom tips of the oval to form a "boat" shape. be sure to reference the photos in the post.,place the fatayer gently on a floured baking sheet. you may choose to brush them with eggwash, but this is optional if you want a shinier surface. i personally skip this step,place the sheet pan in the oven on the bottom rack for 10-15 minutes, until you check the bottom and it is golden brown,move the pan to the middle rack and switch the oven to broil for 1-2 minutes but stay right beside it! the tops will brown to a light golden very quickly and that's when you can remove them,place them on a platter or a tray and immediately cover them with a towel to ensure they don't dry out and stay soft. serve warm and enjoy! | lebanese | 147 kcal |
Malfouf (Lebanese Cabbage Rolls) | 8 people | 150 | Main Dishes | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'heads', 'name': 'green cabbage', 'notes': '(small heads)'}, {'amount': '', 'unit': '', 'name': 'boiling water', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'short grain rice', 'notes': 'calroze, or italian'}, {'amount': '500', 'unit': 'grams', 'name': 'ground beef', 'notes': 'lean or extra lean'}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': 'finely diced'}, {'amount': '8', 'unit': 'cloves', 'name': 'garlic', 'notes': 'crushed'}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': 'or replace with seven spice mixture'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '2.5', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cubes', 'name': 'chicken stock', 'notes': 'or vegetable'}, {'amount': '6', 'unit': 'cups', 'name': 'hot water', 'notes': ''}, {'amount': '6', 'unit': 'lemons', 'name': 'juice of', 'notes': 'more per preference'}, {'amount': '1/4', 'unit': 'cup', 'name': 'olive oil', 'notes': ''}, {'amount': '2', 'unit': 'teaspoon', 'name': 'dried mint', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '8', 'unit': 'cloves', 'name': 'garlic', 'notes': ''}]}] | start by carving out the cabbage root, all around, and digging as deep as you can. this step will detach the cabbage leaves and loosen them easily in the next step. be careful when doing this – cabbage is hard to cut through with a knife, so do this slowly!,next, to a pot of boiling water, add the salt and the head of cabbage and allow it to boil for a few minutes, flipping it on both sides.,once boiling, you can start to loosen the leaves using a pair of tongs, and they should come off easily. keep separating the leaves, and if you find some of them are very thick and hard, keep them in the water for a few extra minutes to soften them.,loosen the leaves until you reach the middle which won't have any more large enough leaves to stuff. you can save it to use in another recipe. repeat with the second head of cabbage.,remove the leaves and place on a paper towel lined tray or a colander to drain. allow them to cool.,finely dice the onions and crush the garlic cloves called for in the filling,mix together the washed short grain rice, ground beef, onions, garlic, and the spices. use your hands (you can use gloves if you need to) to ensure the meat and the rice are mixed together very well,to prepare the cabbage leaves for rolling, place one leaf on a cutting board and cut away the thick rib in the middle of the leaf using a knife or kitchen scissors. then 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 pack it together and spread it out slightly, leaving an inch of space near each of the edges,roll the cabbage upwards, maintaining a tight grip. there is no need to fold the edges over, as the cabbage leaves are sturdy and won't leak any of the filling whilst cooking,continue rolling all of the leaves until the filling is finished (you should only have a few leaves left, but if you end up with leftover filling, read the notes),in a non-stick pot, drizzle a bit of olive oil and lay a few cabbage leaves at the bottom. start stacking the cabbage rolls in the pot tightly next to each other,mix together the broth ingredients (except for the garlic cloves and mint) and pour over the cabbage rolls. sprinkle over the garlic cloves and the mint, and place a plate inverted on top,bring to a boil on medium high heat. once boiling, decrease the heat to medium and simmer for 1.5 hours, checking on it after the one hour mark. adjust the seasoning by adding more salt, or more lemon juice per preference,remove from heat after testing a piece and ensuring that the cabbage is really soft. serve with more lemon juice and a side of tangy yogurt! | lebanese | 471 kcal |
30 Minute Fattet Hummus (Using Canned Chickpeas!) | 6 people | 25 | Breakfast & Brunch | [{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'can', 'name': 'chickpeas', 'notes': '540 ml'}, {'amount': '½', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '3', 'unit': '', 'name': '8" lebanese pita bread', 'notes': ''}, {'amount': '¼', 'unit': 'cup', 'name': 'olive oil', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'sumac', 'notes': ''}, {'amount': '¼', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'plain yogurt', 'notes': ''}, {'amount': '¼', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'garlic clove', 'notes': ''}, {'amount': '½', 'unit': '', 'name': 'lemon, juice of', 'notes': ''}, {'amount': '¼', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '¼', 'unit': 'cup', 'name': 'slivered almonds', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': ''}, {'amount': '¼', 'unit': 'cup', 'name': 'minced parsley', 'notes': ''}, {'amount': '¼', 'unit': 'cup', 'name': 'pomegranate seeds', 'notes': ''}]}] | start by draining and washing the canned chickpeas. then, place it in a small pot, add water and salt, and boil for 10 minutes to warm up and soften. drain and set aside.,prepare the pita by cutting it into small squares using a knife or kitchen scissors.,mix with the olive oil, sumac and salt. air fry for 10 minutes at 400f until evenly golden brown. you can also bake them or fry them if desired. check the blog post for notes on these other methods.,make the sauce by whisking together the yogurt, tahini, minced garlic, salt, and lemon juice. taste and adjust per preference.,prepare the garnish by frying the almonds in the olive oil, stirring continuously the whole time until evenly golden. remove and set aside.,de-seed the pomegranate and finely mince the parsley.,assemble the fattet hummus by starting with a layer of the pita chips, then the chickpeas, then the yogurt sauce, then the almonds, parsley, and pomegranate seeds.,serve immediately and enjoy! | lebanese | 340 kcal |
Yalanji (Vegetarian Stuffed Grape Leaves) | 6 people | 180 | Stovetop | [{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'short grain rice', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': 'finely diced'}, {'amount': '4', 'unit': '', 'name': 'small tomatoes', 'notes': 'finely diced'}, {'amount': '1', 'unit': '', 'name': 'pepper (red or orange)', 'notes': 'finely diced'}, {'amount': '2', 'unit': 'cups', 'name': 'parsley', 'notes': 'finely chopped'}, {'amount': '2', 'unit': '', 'name': 'juice of 2 lemons', 'notes': ''}, {'amount': '4', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '1.5', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'olive oil', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'chicken stock cube', 'notes': 'crumbled'}]}, {'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'l', 'name': 'grape leaves (equivalent to 1 standard jar)', 'notes': ''}]}, {'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'chicken stock cube', 'notes': ''}, {'amount': '4', 'unit': 'cups', 'name': 'hot water (boiling)', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'olive oil', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'juice of 1 lemon', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'salt', 'notes': 'or per preference'}, {'amount': '1', 'unit': 'small', 'name': 'potato', 'notes': 'sliced'}]}] | start by washing and draining the short grain rice and set aside in a large bowl,in a food processor, pulse together the peeled and halved onion, halved pepper, and parsley until finely chopped. if you don't have a processor, chop by hand,finely dice the tomatoes by hand,add the tomatoes, onions, peppers, and parsley to the rice in the same bowl,to the same bowl, add the olive oil, lemon juice, pomegranate molasses, salt, pepper, allspice, tomato paste and chicken stock cube. combine really well using a spoon. the mixture will have some liquid and that's fine!,remove the grape leaves from the jar and rinse really well, multiple times, draining the water and re-rinsing. this step is to get rid of any salt water from the brine, and it's really important!,optional: if you feel the leaves are really rough (depends on brand quality), you can also blanch them for a few minutes to soften them,next, ensure the small stem is removed. some brands come with it off, but if not, trim it off using a pairing knife,to make rolling easier, separate the leaves and drape them around your bowl and/or a cutting board,to roll the leaves, start by placing the leaf smooth side down, and rough/veiny side up on your surface. add about 1 tablespoon of the mixture in the middle.,fold over the bottom of the leaf over the rice, then fold in each of the sides. while maintaining a tight grip, roll the grape leaf forward, tucking in any extras on the side as you roll. secure by placing it seam side down, and repeat.,prepare the cooking broth by mixing together the water, chicken stock, pomegranate molasses, olive oil, lemon juice and salt. using boiling water helps mix all the ingredients together well.,in a non-stick pot, drizzle a bit of olive oil then assemble the potato slices so they cover the bottom completely,arrange the grape leaves in the pot, making sure to pack them in as tightly as possible,place an inverted heat-proof plate on top, to weight the grape leaves down and prevent them from moving,pour the cooking mixture all over. it should just about cover the grape leaves. if you don't have enough liquid to cover them, pour more water as required.,bring the pot to a boil on medium high heat for a few minutes. once boiling, turn the heat down to a low medium and allow it to simmer, covered, for 2 hours. check on it periodically to add more liquid if needed (you don't want all the liquid to evaporate or the bottom will burn.,after the two hour mark, test one roll for doneness. it should be really tender and melt in your mouth, then its ready to remove.,you can allow it to cool and place in the fridge to serve cold, or you can serve it hot right way. to serve, place a large tray on top of the pot then flip the pot onto the tray and shake out the grape leaves. dig in! | lebanese | 665 kcal |
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