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Egyptian Moussaka (Eggplant and Ground Beef Tomato Bake) - FalasteeniFoodie | 6 | 1 h 30 min | Main Course | 1 pound 80% lean ground beef, 2 large eggplants, 2 tablespoons extra virgin olive oil, 4 garlic cloves, 1 medium yellow onion, 2 bell peppers, 1 roma tomato, 30 ounce tomato sauce, 1 heaped tablespoon tomato paste, 1½ teaspoons 7 spices, ½ teaspoon cumin, ½ teaspoon garlic powder, 1 teaspoon coriander powder, 1 teaspoon paprika, ½ teaspoon black pepper, 1 teaspoon salt, 1½ teaspoons 7 spices, ½ teaspoon cumin, ½ teaspoon garlic powder, 1 teaspoon coriander powder, 1 teaspoon paprika, ½ teaspoon black pepper, 1 teaspoon salt | Preheat the oven to 400℉.. Cut the eggplant into ½ inch rounds and place on top of a clean kitchen towel.. Salt both sides with a sprinkle of salt and let them sit for 15-20 minutes to draw out the moisture. Once done, dap lightly to clean the excess water.. Brush the eggplant with olive oil on both sides with about 1 teaspoon of olive oil and place on a baking sheet lined with parchment paper.. Bake in preheated oven at 400℉ for 20-30 minutes, or until they soften but are not mushy. Remove once done.. Heat up 2 tablespoons of olive oil on medium-high heat. Once hot, add the finely chopped onions, peppers, and minced garlic.. Sauté until translucent and fragrant, constantly making sure to move them around so they don’t burn. After 3-4 minutes, they should be softened and fragrant. Now, add the finely chopped tomatoes.. Add the ground beef, 7 spices, cumin, coriander, garlic, paprika black, pepper, and salt. Mix everything well.. Add the tomato sauce and the tomato paste and stir until everything is well incorporated.. Cover and lower the heat to medium-low and let it simmer for another 5-10 minutes or until the beef is fully cooked through and the sauce is thickened.. Spray a 9×13 oven dish well.. Add a single layer of eggplant rounds. If you’d like, add some rounds of bell peppers and tomatoes (which I did).. Place half of the meat sauce on top, and repeat with another layer of eggplant, and the final layer of sauce (only 2 layers.). Cover and bake at 400℉ for approximately 20 minutes. You can broil afterward for 1-2 minutes for some color.. Garnish with toasted pine nuts and parsley, and serve with rice or pita bread. | Egyptian | 450 kcal |
Golden Milk (Turmeric Latte) - FalasteeniFoodie | 2 | 0 h 0 min | Beverages, brunch, Drinks | 2 cups milk, 2 tablespoons honey, ¼ teaspoon black pepper, 1 teaspoon turmeric, ½ teaspoon ground Cardamom, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger | . Once the milk is warm (but not boiling), whisk in the turmeric, cardamom, cinnamon, ginger and black pepper.. . . . | Indian, International | 217 kcal |
Easy Pakistani Beef Nihari Recipe (Pakistani Stew) - FalasteeniFoodie | 4 | 0 h 0 min | Dinner, Main Course | 2½ pounds boneless beef chunks, ⅓ cup neutral oil, 3 tablespoons ginger and garlic paste, 2 large yellow onions, 1 green chili, finely chopped, 8-9 cups hot water, ¼ cup Atta, 2-3 tablespoons Nihari Masala, Salt, 5 green cardamom pods, 3 black cardamom pods, 1 dried bayleaf, 1 tablespoon cumin seeds, 1 star anise, 1½ teaspoon black peppercorns, 1 cinnamon stick, 1 teaspoon fennel seeds, 6 whole cloves, ¾ tablespoon turmeric powder, 2 teaspoon onion powder, 1 tablespoon Kashmiri Chili powder, 1½ teaspoon ginger powder, 1 teaspoon Garam masala, 1 teaspoon coriander powder, 5 green cardamom pods, 3 black cardamom pods, 1 dried bayleaf, 1 tablespoon cumin seeds, 1 star anise, 1½ teaspoon black peppercorns, 1 cinnamon stick, 1 teaspoon fennel seeds, 6 whole cloves, ¾ tablespoon turmeric powder, 2 teaspoon onion powder, 1 tablespoon Kashmiri Chili powder, 1½ teaspoon ginger powder, 1 teaspoon Garam masala, 1 teaspoon coriander powder | To start, make the Nihari Masala. Add the whole spices to a spice grinder (in batches if needed) and grind until powdery and fine. Transfer to a bowl, and mix in the ground spices like turmeric, garam masala, coriander, kashmiri pepper, ginger and onion powders. Mix well.. Heat the vegetable oil in a large pot over medium heat. Add the chopped yellow onions and sauté until golden brown. Do not skip the onions and take your time while cooking them. Caramelized onions add depth and flavor to the dish. Stir in the ginger-garlic paste and cook for a few minutes until it's toasted and fragrant. Your home should smell delicious by now. I know not everyone tolerates heat, but I wholeheartedly believe that heat is ESSENTIAL to Nihari. It gives it the best flavor. So use as little or as much as you like.. Add the beef (or lamb) chunks to the pot, cooking until they are browned on all sides. This helps to seal in the juices and enhances the flavor of the meat. This also takes a few minutes. You want the protein to brown, not be a grey-ish color.. Sprinkle in 2 tbsps of the prepared Nihari masala and mix well to coat the meat thoroughly. Cook for a few minutes to let the spices bloom and release their aromas. You can always adjust for more seasonings later.. Pour in the water, and add salt to taste.. Bring the mixture to a boil for 3-4 minutes before covering and letting it simmer on low for 2-3 hours, or until the meat is tender (depending on the cut of meat you use, It could be less than 2-3 hours).. Once simmered for a few hours, In a small bowl, mix the wheat flour(Atta) with 1/4 cup of water to form a smooth paste. Then add another 1 cup of the Nihari broth from the pot to the flour mixture and whisk well. Return this mixture to the pot through a sieve, stirring continuously to avoid lumps. This will help thicken the stew.. Let it cook for a few more minutes until the Nihari is thickened and you're ready to serve! Garnish with chilis, fresh ginger, and cilantro.. Serve with fresh naan or plain white basmati rice. | Indian, International, Pakistani | Calories not found |
Sticky Date Toffee Pudding - FalasteeniFoodie | 8 | 0 h 0 min | Dessert | 15 Mejdool dates, pitted, roughly chopped, 1⅛ teaspoon Baking soda, 1 cup Boiling water, 1 teaspoon Instant coffee, 1⅓ cup All purpose flour, 1½ teaspoon Baking powder, ¼ cup Brown sugar, Pinch of salt, 1 teaspoon Vanilla extract, ¼ cup Milk, 2 Large eggs, room temperature, 6 tablespoons Unsalted butter, room temperature, 1 teaspoon Ground cinnamon, 1 cup Brown sugar, 1¼ cup Heavy whipping cream, 1 teaspoon Vanilla extract, 6 tablespoons Unsalted butter, 15 Mejdool dates, pitted, roughly chopped, 1⅛ teaspoon Baking soda, 1 cup Boiling water, 1 teaspoon Instant coffee, 1⅓ cup All purpose flour, 1½ teaspoon Baking powder, ¼ cup Brown sugar, Pinch of salt, 1 teaspoon Vanilla extract, ¼ cup Milk, 2 Large eggs, room temperature, 6 tablespoons Unsalted butter, room temperature, 1 teaspoon Ground cinnamon, 1 cup Brown sugar, 1¼ cup Heavy whipping cream, 1 teaspoon Vanilla extract, 6 tablespoons Unsalted butter | Preheat oven to 350 °F. First, remove the pits from the dates and roughly chop them. Add them to a bowl.. Sprinkle the baking soda and instant coffee(if you're using it) on top of the chopped dates. Now add the boiling water and let them soak for 10-15 minutes.. Now, Get started on the cake while the dates soak.. Add the room temperature butter and brown sugar to a mixing bowl. Beat with an electric whisk on medium speed until smooth and fluffy.. Now, Add in the two large eggs. After that, drizzle in the vanilla extract and milk. Now you can mix again until incorporated, about 1-2 minutes.. 6. Then, add the all purpose flour and baking powder. If you're using cinnamon and/or nutmeg, add it now as well.. After that, beat with an electric mixer until well incorporated. At this point, the dates should have had enough time to soak.. Then, mash the dates with a fork or immersion blender until they look mushy and like oatmeal.. After that, add the mashed dates to the batter and mix quickly with your electric mixer until smooth and well incorporated.. Place the date cake into a well greased pan or personal pudding molds and bake in a preheated oven. Check Notes below for bake time. I baked mine in individual molds, so they took about 22 minutes for the skewer to come out clean.. Add the brown sugar, vanilla, heavy cream and butter to a pan. Cook on medium heat until the sugar and butter are melted, and mix together with a whisk. Let it simmer for 2-4 minutes until thickened, and serve it warm.. Once the cake is done baking, poke about 8-10 holes all over each pudding cake mold and pour a 1-2 tablespoons of toffee sauce and let the cake sit for 10 minutes before flipping onto individual plates.. Finally, serve with vanilla ice cream or whipped cream, and warm toffee sauce. | British | Calories not found |
Pumpkin Lentil Soup (Middle Eastern) - FalasteeniFoodie | 6 | 0 h 0 min | Appetizer, Dinner | ¾ cup Red lentils, 1 Pie pumpkin, about 2.5-3 pounds, 8-10 cups Water, 1 large Yellow onion, ½ teaspoon Black pepper, ½ teaspoon Turmeric, ½ teaspoon Coriander powder, ½ teaspoon Cumin powder, ½ teaspoon Ginger powder, ½ teaspoon Cinnamon powder, ½ teaspoon Ground cardamom, 2 Bullion cubes*, ½ teaspoon Aleppo pepper, 3 tablespoons Extra virgin olive oil, Salt, to taste | Cut the pumpkin using a sharp chef's knife near the stem. Cut it in half, then in quarters. Scoop out the insides. Peel the pumpkin, and cut into large chunks, about 2-3 inches in size.. Heat the pot on medium-high heat.. Add the olive oil to a pot.. . . . . . . Let it simmer on low heat for 30 mins.. . Top with more extra virgin olive oil, roasted pepitas, and of course a squeeze of fresh lemon juice. | Mediterranean, Middle Eastern | Calories not found |
Chocolate Tiramisu - FalasteeniFoodie | 12 | 0 h 0 min | Dessert, sweets | 1½ cups heavy cream, 1½ cups semi sweet chocolate chips, 2 cups heavy cream, 16 ounces mascarpone cheese, 1½ cups prepared chocolate ganache, 1 cup powdered sugar, 15 ounces ladyfingers biscuits, 1 tbsp instant coffee, 1 tsp vanilla extract, 2 cups strong brewed coffee, 1½ cups heavy cream, 1½ cups semi sweet chocolate chips, 2 cups heavy cream, 16 ounces mascarpone cheese, 1½ cups prepared chocolate ganache, 1 cup powdered sugar, 15 ounces ladyfingers biscuits, 1 tbsp instant coffee, 1 tsp vanilla extract, 2 cups strong brewed coffee | Add the heavy cream to a small pot on the stove, and heat up on medium-low heat. Meanwhile, add the semisweet chocolate to a large, heat safe bowl.. Once the heavy cream is hot, but not bubbling, pour it on top of the chocolate chips. Let it sit for 3-5 minutes without touching. Once the time is up, whisk gently using a whisk and until the chocolate is completely smooth. Set aside.. To a large bowl or the bowl of a stand mixer, add the mascarpone cheese, the heavy cream, vanilla extract, instant coffee, powdered sugar, and 1 & ½ cups of the chocolate ganache. Use a whisk attachment, and let it whisk on medium speed until well mixed and fluffy. The cream should be in stiff peaks.. Begin by lightly dipping the ladyfingers in the coffee. Make sure not to over-dip them otherwise they'll be soggy. Layer them in 1 even layer in the bottom of a 9×13 pan.. Spread half of the chocolate mascarpone cream on top of the soaked ladyfingers, making sure to spread it around evenly.. Now, add the remaining chocolate ganache on top of the cream. You should have ½-¾ cup remaining. Swirl your pan around to get it to spread around evenly.. Repeat the soaked ladyfinger biscuits.. Add the remaining chocolate mascarpone cream and spread it evenly.. Refrigerate for a minimum of 6 hours, preferably overnight.. When serving, top with cocoa powder, chocolate shavings, or chocolate ganache. | American, International, Italian | 799 kcal |
Huweirneh (Palestinian Yogurt and Hedge Mustard) - FalasteeniFoodie | 4 | 0 h 0 min | Breakfast | 2 cups fresh mustard greens, 3 cups yogurt plain whole milk yogurt, ¾ tablespoon salt, jalapeno, to taste | Wash and dry the mustard greens. Then, cut off the stems.. Add the leaves to a food processor and chop until fine.. Once chopped, transfer them to a strainer and squeeze out the liquids.. Add them to a bowl, and add the finely chopped jalapeno, salt, and yogurt. Mix everything well.. Transfer the mixture to an airtight container and let it cure in the fridge for at least 7 days before eating.. Serve with a generous drizzle of extra virgin olive oil, and khobz kmaj, aka pita bread. | Palestinian | 448 kcal |
Palestinian Taboon Bread - FalasteeniFoodie | 10 | 0 h 0 min | Breakfast, brunch, Dinner | 7 cups all purpose flour, 3 cups warm water, 1 tablespoon active dry yeast, 1 tablespoon sugar, ¼ cup neutral oil, 2 teaspoons salt, 3 tablespoons powdered milk | To start, begin by adding the flour and salt together to a large bowl. Mix well.. Then, warm up the water and make sure it's warm, not hot. Hot water can kill the yeast. Dissolve the sugar and yeast into the warm water. Cover and let it activate for 10 minutes, or until frothy.. Now, combine the activated yeast mixture to the flour. Start kneading.. Gradually drizzle in the oil as your kneading to help the dough form.. Transfer the dough to a clean, dry and floured surface. Knead for a few minutes and pull the dough together, if your hands are too sticky, oil them.. Now, knead the dough until its completely soft. If the dough is too sticky and you cant shape it into a soft ball, add more flour, 1 tbsp at a time. Keep in mind it needs to stay a little sticky/soft.. Once thats done, cover and let it rise in a warm spot until doubled, about 1.5 hours to 2 hours.. In the meantime, clean and dry the river rocks. Place them in a round tray and place them in the oven. Now turn on the oven to preheat to the highest setting your oven goes to. Let the rocks preheat until the dough is ready, about an hour.. Once the dough has risen, divide into 10 equal pieces. You can also divide them into 6-8 pieces for very large pieces of taboon.. Let them rise again for 10 minutes. When ready, take one ball and flatten it into a round circle, not too thick and not too thin. Place ontop of the preheated rocks, and bake until it puffs up, flip over to let it develop some color and remove immediately. Place in a clean kitchen towel and close the top so it doesnt dry out.. Serve with Musakhan, or top with olive oil and zaatar while making to make manakeesh, or use it to eat breakfast. | Middle Eastern, Palestinian | Calories not found |
Pistachio Tiramisu - FalasteeniFoodie | 12 | 0 h 0 min | Dessert, sweets | 16 ounces mascarpone cheese, 2 cups heavy cream, ½ cup powdered sugar, 1½ cups pistachio cream spread, 1 cup finely chopped pistachios, 2 cups strong brewed coffee, 15 ounces lady finger biscuits, 1 tsp vanilla extract | To start, in a large mixing bowl or in the bowl of a stand mixer, add the heavy cream, extract, powdered sugar, mascarpone cheese and 1 cup pistachio cream.. Using the whisk attachment, beat on medium speed until everything is well incorporated and the cream is stiff peaks. Careful not to over mix, or the cream will separate.. First, dip each ladyfinger into the coffee, being careful not to over-dip. This can make them soggy. Layer them in a 9×13 pan to make one flat layer.. Then, drizzle about 1/4 cup of the remaining pistachio cream on top. If its too thick, mix it with 1-2 tbsp of milk to thin it out.. Now, add half of the mascarpone cream on top and spread it around evenly.. Then add a generous layer of finely chopped pistachios.. Repeat with the soaked lady fingers.. Top with the remaining 1/4 cup pistachio cream.. Finally, top with the remaining half of the mascarpone cream.. Garnish with more chopped pistachios and more pistachio cream. Refrigerate for a minimum of 6 hours, preferably overnight. | American, International, Italian | 694 kcal |
Shish Tawook - Middle Eastern Chicken Kebabs - FalasteeniFoodie | 8 | 1 h 35 min | Lunch, Main Course | 3½ pounds chicken breast, 1½ teaspoons Aleppo pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon 7 spice, ½ tablespoon coriander powder, 2½ teaspoons salt, ½ teaspoon black pepper, ½-1 teaspoon turmeric, ½ tablespoon paprika, ½ teaspoon ginger powder, 6 garlic cloves, 1 red bell pepper, ⅓ bunch of parsley, zest of 1 lemon, juice of 1 lemon, jalapeño, 1 large Roma tomato, 3 tablespoons yogurt, 1½ tablespoons mayo, 3 tablespoons olive oil | Add to a food processor the garlic, bell pepper, tomato, parsley, yogurt, mayo, lemon juice, zest, and jalapeño if using. Blitz until completely puréed.. Cut the chicken into 1-inch cubes, then add the marinade on top.. Add all the spices and massage them into the chicken well. It's best to marinate the chicken for at least 6 hours but it works in just 1 hour as well.. Add chicken cubes onto skewers and grill them on medium-high heat covered for 15-20 minutes, while rotating every few minutes.. Alternatively, soak your wooden skewers for a minimum of 30 minutes in cold water before loading the chicken cubes onto the skewers and placing them on a wire rack. Bake covered at 450℉ for 35-45 minutes or so, while rotating. | Middle Eastern | 2517 kcal |
Pistachio Cream Spread Recipe - FalasteeniFoodie | 10 | 0 h 20 min | Dessert, snacks | 2⅔ cups pistachio kernels, 1½ cups whole milk, ½ cup powdered milk, 1¾ or 2 cups powdered sugar, 1 teaspoon vanilla or pistachio extract, ¼ teaspoon salt, 3 tablespoons neutral oil | You need to add the blanched and peeled pistachios or the slivered pistachios to a food processor. No, a blender would not work.. Process until chunky, you'll need to stop and scrape down the sides a few times and repeat the process.. Drizzle in the oil or melted butter while the food processor is running and blitz again. It should look a little smoother.. Add in the powdered sugar, powdered milk, pinch of salt (1/4 tsp), vanilla extract and process again. If the mixture looks chunky, it's totally fine. If you're opting to use white chocolate instead of powdered milk, melt it and add it now as well.. As the food processor is running, drizzle in the milk in increments. It's okay if the pistachio mixture looks curdled or chunky. Stop the motor, scrape down the sides and blitz again. It should now look like a cream.. Now you're ready to transfer to an airtight container and store in the fridge for up to 2 weeks, covered tightly. | International | 54 kcal |
Easy Zaatar and Sumac Focaccia - FalasteeniFoodie | 12 | 16 h 25 min | Dough | 4 cups all purpose flour, 2 cups warm water, 1 ¼ teaspoons active dry yeast, 2 tablespoons olive oil, 2 teaspoons salt, ½ tablespoon sugar, 2 tablespoons extra virgin olive oil, 2 tablespoons zaatar, 1 tablespoon sumac, salt, 4 cups all purpose flour, 2 cups warm water, 1 ¼ teaspoons active dry yeast, 2 tablespoons olive oil, 2 teaspoons salt, ½ tablespoon sugar, 2 tablespoons extra virgin olive oil, 2 tablespoons zaatar, 1 tablespoon sumac, salt | Mix together the sugar, flour, and yeast. Add in the salt and olive oil and mix again.. Pour in the 2 cups of warm water and mix well with a wooden spoon until the flour is well incorporated. It will be extremely sticky and wet.. Cover with plastic wrap and let it sit at room temperature for half an hour.. After half an hour is passed, grab the top part of the dough and stretch it upwards lightly, then fold it toward the middle. Do the same for the right, bottom, and left side of the dough.. Cover and let it sit at room temperature for an hour.. Once the hour is up, repeat the stretch and folds.. Cover again and let it sit at room temperature for another hour. Repeat the stretch and folds again so the gluten builds structure, making sure to do the stretch and folds each time.. Once the four stretch and folds are over, oil a bowl with 2 tablespoons extra virgin olive oil and transfer the dough.. Cover with plastic wrap and place in the fridge for 12-18 hours.. Remove the dough from the fridge and allow it to rest at room temperature for 1 hour.. Prepare a 9×13 pan with parchment paper and 1.5 tablespoons olive oil.. Once the dough is ready, add it to the oiled pan.. Cover with plastic wrap and let it proof for 2 hours. The dough should reach the pan all along the edges, if not, lightly stretch it to fit.. When it it is close to finish proofing, preheat the oven to 400℉.. Once ready, drizzle 2 more tablespoons of olive oil onto the dough and dimple the dough with your fingers.. Sprinkle the sumac, salt, and zaatar, then bake at 400℉ for 20-30 minutes until the top turns golden.. Cool for at least 10-15 minutes before slicing. | Italian | 198 kcal |
Mango Tiramisu - FalasteeniFoodie | 12 | 6 h 20 min | Dessert | 1¾ cups heavy whipping cream, 1½ cups kesar mango pulp, 1 cup powdered sugar, 16 ounces mascarpone cheese, 2 cups mango juice, 1 can canned mango chunks, 15 ounces Lady finger biscuits | Add the cold heavy cream, powdered sugar, mango pulp, and mascarpone to a stand mixer bowl.. Using the whisk attachment, beat on medium-high speed until the mixture becomes fluffy. Set aside.. Add the mango juice to a bowl and dip each lady-finger biscuit in the juice on all sides.. Layer the biscuits side by side in the bottom of a 9×13 pan.. Once the bottom is covered, I like brushing a little extra mango juice on top of the biscuits.. Add half of the cream mixture on top and spread it evenly. Repeat the ladyfingers layer and brush with juice.. Add the freshly chopped mangoes or drained mango chunks all over.. Top with the remaining mango cream and spread evenly.. Refrigerate for 6 hours or preferably overnight. | Italian | 417 kcal |
Cilbir (Turkish Eggs) - FalasteeniFoodie | 2 | 0 h 17 min | Breakfast | 1 cup Greek yogurt, 2-3 large eggs, 1 teaspoon Aleppo pepper, 2 tablespoons unsalted butter, 4 cloves garlic, salt to taste, 1-2 tablespoons fresh dill | Boil 6 cups of water in a small pot so it fills up and is deep. Then, turn the heat to the lowest setting and let the water simmer.. Crack an egg on top of a large spoon or into a small bowl and drop it into the water, making sure to get as close to it as possible. Be gentle! Repeat for the other eggs.. Remove the pot from the heat, and cover for 2-4 minutes, then remove each egg using a slotted spoon to drain excess water.. Melt the butter in a pan and add 2 minced garlic cloves and 1 teaspoon Aleppo pepper. Cook until garlic is golden brown.. Spread Greek yogurt onto a plate and grate the remaining garlic. Season with a pinch of salt and mix. Top with the eggs, then the Aleppo garlic butter.. Sprinkle with your desired amount of salt and a generous amount of chopped fresh dill. Serve with bread and enjoy! | turkish | 346 kcal |
Fogaiyya (Stew from Gaza City) - FalasteeniFoodie | 14 | 1 h 20 min | Dinner, Main Course | 2 tablespoons oil of choice, ½ a large yellow onion, 2 whole cloves, 5 cardamom pods, 2 dried bay leaves, 1 cinnamon stick, 1 teaspoon black pepper, ¼ teaspoon turmeric, 8 cups hot water, 1 pound beef, 2 tablespoons extra virgin olive oil, 1 large yellow onion, 7 cups Swiss chard, 1 cup cooked hummus beans, ½ cup calrose rice, 6-8 cups reserved broth, ¼ cup lemon juice, salt, 1 tablespoon extra virgin olive oil, 5 garlic cloves, 2 tablespoons oil of choice, ½ a large yellow onion, 2 whole cloves, 5 cardamom pods, 2 dried bay leaves, 1 cinnamon stick, 1 teaspoon black pepper, ¼ teaspoon turmeric, 8 cups hot water, 1 pound beef, 2 tablespoons extra virgin olive oil, 1 large yellow onion, 7 cups Swiss chard, 1 cup cooked hummus beans, ½ cup calrose rice, 6-8 cups reserved broth, ¼ cup lemon juice, salt, 1 tablespoon extra virgin olive oil, 5 garlic cloves | Heat up the 2 tablespoons of olive oil along with the chopped onion.. Add the beef chunks along with the spices and sauté until browned.. Once browned, add the 8 cups of hot water, and let it come to a boil.. Boil for 5 minutes before covering and simmering on medium low for 30-45 minutes, or until the beef is tender.. Drain the broth and set aside, do not discard.. Sauté the chopped onion in the olive oil.. Add in the cooked and strained beef, the chopped Swiss chard, and the rinsed chickpeas.. Add the washed rice.. Add 6-8 cups of reserved broth (depending on the consistency you like) and mix.. Adjust the salt to taste, let it come to a boil before simmering on medium-low heat for another 15-20 minutes.. Once done, add in the lemon juice.. In a separate pan, fry the garlic cloves in the tablespoon of olive oil until golden.. Add the stew and mix well.. Serve with extra lemon and shatta! | Palestinian | 118 kcal |
No Bake Pumpkin Spice Eclair Cake - FalasteeniFoodie | 12 | 4 h 15 min | Dessert, sweets | 1 can vanilla frosting, 4 packages Graham crackers, 1 can pumpkin purée, 3 teaspoons pumpkin pie spice, 3 tablespoons condensed milk, 5 cups milk, 2 packets vanilla pudding, 1 tub cool whip | Place the cool whip to thaw at room temperature for an hour.. In a bowl, combine 3 cups of whole milk, two packets of vanilla pudding powder, 2 teaspoons of pumpkin pie spice, and 1 can of pumpkin purée ; if you prefer it sweeter, you can add condensed milk at this stage. Mix these ingredients well with a whisk.. Fold in the thawed cool whip.. In a separate bowl, mix the remaining 2 cups of milk with the remaining teaspoon of pumpkin spice.. Add a bit of the cream mixture to the spice.. Add some of the cream mix to the bottom of your 9×13 tray or 10×14 tray.. Dip each Graham cracker in the milk and line the bottom of 9×13 tray.. Once filled, add a layer cream.. Repeat the process with another layer of graham crackers and cream.. Your final layer should consist of cream, resulting in a total of 3 layers of cookies and 3 layers of cream (I prefer leaving about 1½ cups of cream left so I don't oversaturate the dessert, or you can make a 4th layer).. Remove the foil covering off the frosting can and microwave for 20-30 seconds until it slightly melts.. Pour the melted frosting over the top layer of cream and smooth it out evenly.. Refrigerate for 4 hours before serving. | American | 696 kcal |
Ka'ak Al Quds (Sesame Bread) - FalasteeniFoodie | 4 | 3 h 6 min | Side Dish, Snack | 4 cups bread flour, 2 teaspoons active dry yeast, 1½ tablespoons granulated sugar, 1½ cups warm water, ½ cup warm milk, 1 tablespoon table salt, ½ cup toasted sesame seeds, 2 tablespoons pomegranate molasses, 3 tablespoons water, ½ cup toasted sesame seeds, 2 tablespoons pomegranate molasses, 3 tablespoons water | In a bowl, combine the warm milk and water with the yeast and sugar.. Mix well until frothy. Set aside for 10 minutes to activate. It should be fluffy and bubbly.. In the bowl of a stand mixer fitted with the dough hook, add the activated yeast mixture.. Add the flour one cup at a time, along with the salt. Let this knead on medium speed as you gradually pour in the flour.. Knead the dough for 8-10 minutes or until the dough starts coming together and pulls away from the sides of the bowl. It should be slightly sticky but not tough to handle. If it’s too sticky, add a tablespoon of flour at a time.. Transfer the ready dough ball to a bowl oiled with 1 tablespoon of olive oil.. Cover, and let it rise in a warm place until doubled about 1½-2 hours.. Once the dough is proofed, divide the dough balls into 6 equal-sized dough balls. Place on a lightly oiled baking sheet and cover, and let them rise again for 45 minutes.. In the meantime, combine the molasses, sesame seeds, and water in a large shallow dish to dip the dough into.. Once the dough ball has risen, grab one ball at a time. Use your thumb to make a hole in the center and stretch it out to make an oval shape. This needs to be about 8-10 inches in length.. Once stretched, dip both sides into the sesame and molasses mixture and place on a baking sheet lined with parchment paper. Let it rise in a warm spot, loosely covered, for 30-40 minutes.. In the meantime, preheat the oven to 475℉.. Once proofed, bake the ka'ak for 10-13 minutes, it should have some color on top but not be burnt.. Enjoy fresh and warm with some falafel, zeit, and zaatar, or eggs. | Middle Eastern, Palestinian | 1975 kcal |
Greek Chicken Rice Bowls - FalasteeniFoodie | Serving size not found | 1 h 0 min | brunch, Dinner, Lunch | 2 large chicken breasts, ⅓ cup Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1½ teaspoons coriander powder, 1½ teaspoons dried coriander, 1½ teaspoons dried basil, ¼ teaspoon turmeric, 1 teaspoon paprika or smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teasppon salt, ½ teaspoon black pepper, ½ teaspoon dried thyme, 1 cup basmati rice, 2 tablespoons oil, 2 cups hot water, 1 teaspoon salt, ½ teaspoon dried thyme, 1 teaspoon garlic powder, 1 cup cherry tomatoes, 1 cup cucumbers, ½ large red onion, 2 tablespoons lemon juice, 2 tablespoons olive oil, salt to taste, kalamata olives, feta cheese, pickled jalapeños, tzatziki sauce, 2 large chicken breasts, ⅓ cup Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1½ teaspoons coriander powder, 1½ teaspoons dried coriander, 1½ teaspoons dried basil, ¼ teaspoon turmeric, 1 teaspoon paprika or smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teasppon salt, ½ teaspoon black pepper, ½ teaspoon dried thyme, 1 cup basmati rice, 2 tablespoons oil, 2 cups hot water, 1 teaspoon salt, ½ teaspoon dried thyme, 1 teaspoon garlic powder, 1 cup cherry tomatoes, 1 cup cucumbers, ½ large red onion, 2 tablespoons lemon juice, 2 tablespoons olive oil, salt to taste, kalamata olives, feta cheese, pickled jalapeños, tzatziki sauce | Cut the chicken breasts in half to make two thin pieces.. Add yogurt, lemon juice, and olive oil to a bowl. Then, add the seasonings and mix well.. Marinate the chicken for 30 minutes.. Lightly oil to your pan on medium heat and add the chicken breasts.. Then, cook each side of the chicken for 6 to 8 minutes until it becomes golden.. Finally, let them rest for 5 minutes before slicing.. Wash the rice in cold water multiple times before cooking.. Add the oil to the pot on high heat, and then add the drained rice.. Add the seasonings and mix well. Then, add in the hot water and mix.. Let the rice come to a rolling boil for 2 to 3 minutes before covering and lowering the heat to low.. Let it simmer for 15 to 20 minutes until it is done. Then, fluff with a fork.. Mix the salad ingredients together.. Add some rice, salad, and sliced chicken breast.. Add feta cheese, pitted Kalamata olives, pickled jalapenos, or red onions. Serve with Tzatziki sauce and enjoy. | Greek | Calories not found |
Chocolate Flan Cake (Cream Caramel) - FalasteeniFoodie | 10 | 2 h 0 min | Dessert | 1⅔ cups heavy cream, 2 teaspoons vanilla extract, 3 large eggs, ¾ can sweetened condensed milk, 1½ cups granulated sugar, 1¾ cups all-purpose flour, 1 teaspoon baking soda, ¾ cup cocoa powder, 2 cups sugar, 1 teaspoon salt, 1 teaspoon espresso powder, 3 large eggs, ¾ cup neutral oil, ¾ cup sour cream, ¾ cup hot water, 2 teaspoons vanilla, 1⅔ cups heavy cream, 2 teaspoons vanilla extract, 3 large eggs, ¾ can sweetened condensed milk, 1½ cups granulated sugar, 1¾ cups all-purpose flour, 1 teaspoon baking soda, ¾ cup cocoa powder, 2 cups sugar, 1 teaspoon salt, 1 teaspoon espresso powder, 3 large eggs, ¾ cup neutral oil, ¾ cup sour cream, ¾ cup hot water, 2 teaspoons vanilla | Spray a 12-cup bundt cake pan well.. Add the sugar for the caramel into a saucepan pan on medium heat and let it caramelize.. Once all melted, add to the bottom of the bundt pan.. In a bowl, mix the heavy cream, vanilla extract, eggs, and the sweetened condensed milk until smooth and combined.. In a bowl, mix the flour, baking soda, salt, sugar, espresso powder, and cocoa powder.. In a separate bowl, mix the oil, sour cream, hot water, eggs, and vanilla. Then, fold into the dry ingredients.. Mix until the batter is well combined.. Add the chocolate cake batter on top of the caramel.. Once the cake batter is placed, pour the flan layer evenly on top of the chocolate cake batter.. Place the Bundt pan in a larger pan and fill the side halfway with boiling water to create a water bath.. Bake in a preheated oven at 350℉ for 1 to 1 hour and 30 minutes, checking the cake doneness with a skewer. It should come out clean.. Once done, remove from water bath and let it cool at room temperature for 1 hour, then put it in the fridge for 2 hours.. Once done, loosen the edges with a knife and flip onto a cake plate. | International | 640 kcal |
The Best Brown Butter Chocolate Chip Cookies - FalasteeniFoodie | 12 | 1 h 5 min | Cookies, Dessert, sweets | 10 tablespoons unsalted butter, ¾ cup brown sugar, ½ cup granulated sugar, 1 large egg, 1⅓ cups all purpose flour, ½ teaspoon baking soda, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, ⅛ teaspoon salt, 1 teaspoon instant coffee, 12 ounces semi sweet chocolate | Brown the butter on medium heat until the milk solids starts to separate and the color turns amber, and you start seeing brown specs. Make sure to continuously whisk.. Transfer to a bowl, and add the sugars.. Whisk together well, and set aside to cool for 3-5 minutes. Add the egg once cooled, and the vanilla. Whisk again.. Add in the flour, salt, instant coffee, cornstarch, and baking soda. Fold together well.. Add chopped chunk chocolate or chocolate chips.. Scoop out onto a baking sheet lined with parchment paper, and refrigerate for 45-60 minutes.. Bake in a preheated oven at 350℉, for 12-14 minutes.. Once out of the oven, use a cookie cutter or large cup or bowl to make the cookie shape more even.. To get that signature crinkle look, lightly bang the tray onto a table 1-2 times. Let it cool completely; enjoy! | American, International | 386 kcal |
Laban Immo (Shakriyeh) - FalasteeniFoodie | 6 | 2 h 15 min | Dinner, Lunch, Main Course | 3½ pounds bone-in lamb shoulder, or lamb shanks, 5 whole cloves, 6 cardamom pods, 2 cinnamon sticks, ½ teaspoon black pepper, 1 teaspoon 7 spices, 2 dried bay leaves, 2 small onions, 1 teaspoon salt, 8 cups water, 6 cups yogurt, 2 teaspoons salt, 1 teaspoon 7 spices, 4 tablespoons cornstarch, 3 cups lamb broth, 2 tablespoons extra virgin olive oil, 8 cloves garlic, 1 tablespoon dried mint, fried pine nuts, 3½ pounds bone-in lamb shoulder, or lamb shanks, 5 whole cloves, 6 cardamom pods, 2 cinnamon sticks, ½ teaspoon black pepper, 1 teaspoon 7 spices, 2 dried bay leaves, 2 small onions, 1 teaspoon salt, 8 cups water, 6 cups yogurt, 2 teaspoons salt, 1 teaspoon 7 spices, 4 tablespoons cornstarch, 3 cups lamb broth, 2 tablespoons extra virgin olive oil, 8 cloves garlic, 1 tablespoon dried mint, fried pine nuts | Trim off the excess fat off the lamb. You don’t want to remove all of it, just the extremely thick pieces.. Add the lamb to a pot with halved onions, bay leaves, cardamom pods, cinnamon sticks, black pepper, 7 spices, cloves, and salt.. Turn the heat to high and dry sauté for a few minutes before adding the water. Let it come to a boil, then skim off the excess foam that floats to the top.. Let it boil for 15 minutes before covering and simmering on low for about 1 hour, more or less depending on how big the lamb pieces are.. Once it’s done, remove the lamb, strain the broth, and set it aside. Do not discard it.. To a clean pot and without turning on the stove, add the yogurt, cornstarch, salt, and 7 spices. Mix together well using a whisk until well incorporated.. Add this pot to a medium-low flame. You need to continuously whisk this for 10-15 minutes until you start seeing bubbles on the surface of the yogurt. Keep whisking so the yogurt doesn’t separate.. Once the bubbles are present, add in the reserved broth slowly. Continuously whisk as you add in the broth. Add as much broth as you want, keep in mind that the sauce will thicken as it sits.. Once the broth is fully incorporated, add in the lamb pieces, stir to coat, and cover. Let the lamb cook in the yogurt for another 15-20 minutes or until tender.. As the lamb is cooking in the yogurt, sauté minced garlic in the olive oil until golden brown. Then, add it to the pot when done.. Add in the dried mint, and adjust the seasonings for salt.. Mix well, top with fried pine nuts, and serve. Enjoy! | Middle Eastern | 195 kcal |
Roasted Tomato Bisque - FalasteeniFoodie | 4 | 1 h 0 min | Appetizer, Soup | 4 cups tomatoes, 1 large garlic bulb, 4 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon black pepper, 1 sprig of fresh thyme, ½ teaspoon Aleppo pepper, 2 tablespoons olive oil, 1 medium yellow onion, ¾ cup carrots, 1½ tablespoons tomato paste, 1½ tablespoons pepper paste, ⅓ cup heavy cream, 1 cup vegetable stock or chicken stock, ¼ cup water, ⅓ cup fresh basil leaves, 1 cup Parmesan cheese, Salt, 1½ teaspoons dried basil, 1 teaspoon garlic powder, 4 cups tomatoes, 1 large garlic bulb, 4 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon black pepper, 1 sprig of fresh thyme, ½ teaspoon Aleppo pepper, 2 tablespoons olive oil, 1 medium yellow onion, ¾ cup carrots, 1½ tablespoons tomato paste, 1½ tablespoons pepper paste, ⅓ cup heavy cream, 1 cup vegetable stock or chicken stock, ¼ cup water, ⅓ cup fresh basil leaves, 1 cup Parmesan cheese, Salt, 1½ teaspoons dried basil, 1 teaspoon garlic powder | Add the tomatoes, garlic, thyme, olive oil, and seasonings to an oven-safe dish.. Cover and bake at 350℉ for 30 minutes. Once done, remove the thyme.. Add olive oil and heat on medium-high.. Add finely chopped onions and carrots and sauté for 6-10 minutes until softened.. Add in the roasted tomatoes, and squeeze the roasted garlic out of the bulb.. Add in the pepper, tomato paste, and the seasonings.. Mix together well before adding the vegetable stock, water, and fresh basil.. Blend with a blender or immersion blender. Cover and simmer on low heat for 15 minutes.. Once simmered, add in the heavy cream and freshly grated Parmesan, then let it mix for a minute or two before serving. | American | 415 kcal |
Chicken Tikka Masala - FalasteeniFoodie | 5 | 1 h 35 min | Dinner, Lunch, Main Course | 1½ pounds Chicken thighs, 2 tablespoons Garlic ginger paste, 1 cup Plain yogurt, 1 teaspoon Garam masala, 1 teaspoon Kashmiri pepper, ¼ teaspoon Black pepper, 1½ teaspoons Garlic powder, ¼ teaspoon Turmeric, 1 teaspoon Curry powder, ½ teaspoon Coriander powder, ½ teaspoon Salt, ½ teaspoon Ground cardamom, 1 tablespoon Lemon juice, 2 tablespoons Olive oil, 2 tablespoons Unsalted butter, 2 tablespoons Neutral oil, 3 cups Tomato sauce, ¾ cup Heavy cream, 2 tablespoons Ginger garlic paste, 1 medium Yellow onion, 1 tablespoon Sugar, 1½ teaspoons Garam masala, 1½ teaspoons Curry powder, 1 teaspoon Coriander powder, 1 teaspoon Kashmiri pepper, ½ teaspoon Turmeric, ½ teaspoon Chili powder, 1 tablespoon Bullion powder, Salt, 1½ pounds Chicken thighs, 2 tablespoons Garlic ginger paste, 1 cup Plain yogurt, 1 teaspoon Garam masala, 1 teaspoon Kashmiri pepper, ¼ teaspoon Black pepper, 1½ teaspoons Garlic powder, ¼ teaspoon Turmeric, 1 teaspoon Curry powder, ½ teaspoon Coriander powder, ½ teaspoon Salt, ½ teaspoon Ground cardamom, 1 tablespoon Lemon juice, 2 tablespoons Olive oil, 2 tablespoons Unsalted butter, 2 tablespoons Neutral oil, 3 cups Tomato sauce, ¾ cup Heavy cream, 2 tablespoons Ginger garlic paste, 1 medium Yellow onion, 1 tablespoon Sugar, 1½ teaspoons Garam masala, 1½ teaspoons Curry powder, 1 teaspoon Coriander powder, 1 teaspoon Kashmiri pepper, ½ teaspoon Turmeric, ½ teaspoon Chili powder, 1 tablespoon Bullion powder, Salt | Cut your chicken into 2-inch cubes.. Add the seasonings along with the yogurt, olive oil, lemon juice, and ginger garlic paste.. Marinate for an hour, or cook right away.. Air-fry at 400 for 15 minutes, flipping the chicken half-way throughout the process. They should turn out a little charred. You can bake or pan fry instead.. . . Add the finely diced onion and ginger garlic paste.. . Add the tomato sauce, seasonings, and mix.. Add in the cooked chicken pieces and the heavy cream.. Cook on medium low for 10 minutes, or until thickened.. | British, Indian | 336 kcal |
Zaatar Grilled Cheese - FalasteeniFoodie | 2 | 0 h 25 min | Breakfast, brunch, Snack | 4 slices Sourdough toast, 6 slices Mozzarella cheese, 4 slices Ackawi or Nabulsi cheese, 4 tablespoons Zaatar, Aleppo pepper, 6 tabelspoons Butter, Salt | If the Ackawi or Nabulsi cheese comes in a water brine, wash and soak in cold water to get rid of the excess salt.. Mix 4 tablespoons of the softened butter with 2 tablespoons of zaatar to make zaatar butter. If you are using Aleppo pepper, you can add it here as well.. Divide and spread the zaatar butter equally among the 4 slices of toast. The buttered side will be the outside layer.. To the inner part of the toast, add 2 slices mozzarella cheese and sprinkle 1 tablespoon of zaatar. Top with the 2 slices of Ackawi or Nabulsi cheese and then add a slice of mozzarella.. Close the toast, add the remaining 2 tablespoons of butter to a pan, and let it melt on high heat.. Add your 2 toast sandwiches, zaatar butter side down then lower the heat to low.. Cover the pan and let it cook for 1-2 minutes before flipping. It should be golden, and the cheese should be melted.. Flip and toast the other side before removing. If you like a saltier taste, feel free to add a sprinkle of salt on top of your cheese. | Middle Eastern | 294 kcal |
Pistachio Baklawa and Ashta Croissant - FalasteeniFoodie | 6 | 0 h 35 min | Dessert, snacks, sweets | 6 Large croissants, 1 cup heavy cream, 1 teaspoon orange blossom, 3 tablespoons sugar, 1½ tablespoons cornstarch, ½ cup sugar, ⅓ cup water, 1 teaspoon orange blossom, ½ teaspoon lemon juice, 1 cup pistachios, 5 tablespoons unsalted butter, Sprinkle salt, 1 large egg, 6 tablespoons sugar, 1½ teaspoons orange blossom, 1 cup heavy cream, 1 teaspoon orange blossom, 3 tablespoons sugar, 1½ tablespoons cornstarch, ½ cup sugar, ⅓ cup water, 1 teaspoon orange blossom, ½ teaspoon lemon juice, 1 cup pistachios, 5 tablespoons unsalted butter, Sprinkle salt, 1 large egg, 6 tablespoons sugar, 1½ teaspoons orange blossom | Start making the ashta by combining the heavy cream, sugar, and cornstarch in a saucepan without turning the heat on.. Stir until the cornstarch is dissolved, then turn the heat on to medium and continuously whisk until it thickens.. Add the orange blossom water and whisk together well before you remove it from the heat.. Transfer the ashta into a bowl, and cover it up with plastic wrap making sure it touches the surface to avoid the formation of skin.. Refrigerate it cooled, then transfer it into a piping bag.. Combine the sugar, water, orange blossom water, and lemon juice in a pot on the stove, or in a microwave safe bowl.. Heat it until the sugar completely dissolves. It may take up to 3 minutes. Set the pot aside.. Add the pistachios to a food processor and process until they are ground and completely fine and look like grains of sand. Don't overprocess or else it might turn into a pistachio butter.. Transfer the pistachio flour into a bowl, and then add the sugar, salt, orange blossom, and softened butter.. Mix them well with a whisk, then finally whisk in the egg and mix until they are well incorporated.. Take one-day-old or 2 day-old croissants and cut them lengthwise in the middle to make a pocket.. Brush a little simple syrup on the inside and then fill in with the pistachio cream, and add a bit more pistachio cream right on top of the croissant.. Place them on a baking sheet lined with parchment paper. Bake them at 350°F for 12-14 minutes or until slight browning on top.. Let it cool in a wire rack for about 15 minutes before opening the pockets and piping in the cooled ashta. Serve and enjoy! | Middle Eastern | 487 kcal |
One Bowl Baked Pumpkin Donuts - FalasteeniFoodie | 14 | 0 h 34 min | Breakfast, brunch, Dessert, party meal, Snack | 1¾ cups all purpose flour, 1 cup pumpkin purée, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1½ teaspoons ground cinnamon, 1¼ teaspoons pumpkin pie spice, ¼ cup neutral oil, ⅓ cup melted unsalted butter, 1 teaspoon vanilla extract, 1 cup packed light brown sugar, 2 large eggs, 1 cup granulated sugar, 1 tablespoon ground cinnamon, 1 stick unsalted butter, 1¾ cups all purpose flour, 1 cup pumpkin purée, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1½ teaspoons ground cinnamon, 1¼ teaspoons pumpkin pie spice, ¼ cup neutral oil, ⅓ cup melted unsalted butter, 1 teaspoon vanilla extract, 1 cup packed light brown sugar, 2 large eggs, 1 cup granulated sugar, 1 tablespoon ground cinnamon, 1 stick unsalted butter | Preheat your oven to 350°F and ensure your donut pans are greased with cooking spray.. In a bowl, combine the salt, flour, baking soda, baking powder, cinnamon, and pumpkin pie spice.. Layer the pumpkin purée, eggs, oil, sugar, melted butter, and vanilla directly on top. Whisk everything together thoroughly until completely incorporated.. Transfer the batter into a Ziplock bag or piping bag, cutting off the tip, and evenly distribute it into 14-16 donut cavities.. Bake the donuts at 350°F for 10-14 minutes, watching for slightly browned edges. To check for doneness, you can gently press your finger into one; it should bounce back, or insert a test skewer – it should come out clean. Allow the donuts to cool in the pan for 5 minutes before transferring them onto a wire rack.. Whisk the granulated sugar and ground cinnamon together.. While the donuts are still slightly warm, brush them with melted butter and coat them generously in the cinnamon sugar mixture for a delectable finish. | American | 180 kcal |
No Bake Biscoff and Pumpkin Cheesecake - FalasteeniFoodie | 8 | 8 h 45 min | cheesecake, Dessert | 3 blocks cream cheese, 1 can pumpkin purée, ¼ cup sour cream, 1 cup heavy whipping cream, 2 cups powdered sugar, 1½ teaspoons pumpkin pie spice, 1½ teaspoons lemon juice, 1½ teaspoons vanilla extract, 40 Lotus Biscoff cookies, 10 tablespoons unsalted butter, ½ teaspoon pumpkin pie spice, ½ jar Biscoff, ½ cup whipping cream, ½ teaspoon pumpkin spice, 2 tablespoons powdered sugar, 3 blocks cream cheese, 1 can pumpkin purée, ¼ cup sour cream, 1 cup heavy whipping cream, 2 cups powdered sugar, 1½ teaspoons pumpkin pie spice, 1½ teaspoons lemon juice, 1½ teaspoons vanilla extract, 40 Lotus Biscoff cookies, 10 tablespoons unsalted butter, ½ teaspoon pumpkin pie spice, ½ jar Biscoff, ½ cup whipping cream, ½ teaspoon pumpkin spice, 2 tablespoons powdered sugar | . . . Press into the bottom and sides of your 9inch springform pan. Take A LOT of time pressing the crust down, because this will help you remove it from the pan easier.. . . . . Add in the sifted powdered sugar and sour cream and beat again. Add the lemon juice, pumpkin spice, and vanilla and beat well until smooth.. . Fold in the whipped cream into the cream cheese batter in 2 parts, be careful not to overmix it.. . To top it, melt half of a Biscoff spread jar into the microwave in 10 second increments and pour on top of the cheesecake.. . . . | American | 405 kcal |
Adeni Chai (Yemeni Tea) - FalasteeniFoodie | 4 | 0 h 15 min | Beverages, Drinks | 4½ cups water, Sugar, 1 teaspoon ground cardamom, Pinch nutmeg, 2 cloves, 5 black tea bags, ⅔ cup evaporated milk | Mix the water and sugar into your teapot.. Add the tea bags or loose tea and the spices, and let it boil for 5 minutes.. Turn off the heat and let it steep another 5-8 minutes.. Remove the tea bags or loose tea and the whole spices.. Add in the evaporated milk and mix.. Return to stove for another 3-5 minutes on medium low until fully heated, and bubbly.. Remove and serve with some more sugar to taste. | Middle Eastern, Yemeni | 2 kcal |
Pomegranate Lamb and Saffron Rice - FalasteeniFoodie | 2 | 1 h 20 min | Dinner, Lunch, Main Course | 1½ cups sela basmati rice, 2 tablespoons olive oil, 2 tablespoons unsalted butter, 1 medium yellow onion, 1 dry bay leaf, 6 cardamom pods, ¼ teaspoon saffron threads, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 cup chicken broth, 2 cups hot water, 2 racks lamb, 3 tablespoons pomegranate molasses, ¼ cup olive oil, 7 large garlic cloves, 1½ teaspoons salt, 1 teaspoon 7 spices, ½ teaspoon ground cardamom, ½ teaspoon Aleppo powder, ½ teaspoon black pepper, ¾ teaspoon garlic powder, ¾ teaspoon onion powder, 1½ cups sela basmati rice, 2 tablespoons olive oil, 2 tablespoons unsalted butter, 1 medium yellow onion, 1 dry bay leaf, 6 cardamom pods, ¼ teaspoon saffron threads, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 cup chicken broth, 2 cups hot water, 2 racks lamb, 3 tablespoons pomegranate molasses, ¼ cup olive oil, 7 large garlic cloves, 1½ teaspoons salt, 1 teaspoon 7 spices, ½ teaspoon ground cardamom, ½ teaspoon Aleppo powder, ½ teaspoon black pepper, ¾ teaspoon garlic powder, ¾ teaspoon onion powder | To a bowl, mix the olive oil, garlic, pomegranate molasses, and seasonings.. Brush it all over the lamb.. Cover and place in the oven.. Bake at 375℉ for 50-65 minutes or less, depending on desired doneness.. Wash the rice a few times in cold water until the water runs clear.. Let it soak in room temperature water for 20 minutes before draining.. Add the saffron to a mortar and pestle and grind until powdery.. Stir in 3 tablespoons of hot water. Let this sit.. In a saucepan, combine olive oil and butter. Over medium heat, add the chopped onion, the cardamom pods, and the bay leaf. Then, sauté until the onion is translucent. Keep stirring for 8-10 minutes.. Add the drained rice and the seasonings.. Incorporate the bloomed saffron and mix well.. Add the hot water and broth and mix them.. Let it come to a rolling boil on high heat for 5 minutes before covering and reducing the heat to low for 20 minutes.. Serve with the lamb and enjoy. | Middle Eastern | 570 kcal |
Easy Greek Style Baked Chicken - FalasteeniFoodie | Serving size not found | 1 h 30 min | Dinner, Lunch, Main Course | 4 quarter chicken Legs, 3 idaho potatoes, ¼ cup olive oil, ⅓ cup yogurt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon tried thyme, ½ teaspoon black pepper, ½ teaspoon paprika, 1½ teaspoons salt, 3 tablespoons lemon juice | Line your baking sheet with parchment paper.. Peel and cut your potatoes into 2 inch cubes and place them in the baking tray.. Add your chicken.. Add all the seasonings, yogurt, olive oil and lemon juice on top of the chicken.. Mix everything together well, making sure to get the seasonings under the skin too.. Bake at 425°F, initially covered for half hour then uncovered for another half hour.. If needed, broil to crisp for 1 to 2 minutes on high. | Greek | Calories not found |
Saffron Rice - FalasteeniFoodie | 4 | 1 h 0 min | Dinner, Lunch, Main Course, Side Dish | 1 ½ cups Sela basmati rice, 2 tablespoons Olive oil, 2 tablespoons Unsalted butter, 1 Yellow onion, 1 Dry bay leaf, 6 Cardamom pods, ¼ teaspoon Saffron threads, 1 teaspoon Salt, ½ teaspoon Black pepper, 1 teaspoon Garlic powder, 1 teaspoon Onion powder, 1 cup Chicken broth, 2 cups Hot water | . . . . . . . . . . | Middle Eastern, Persian | 141 kcal |
Easy Blueberry Almond Ricotta Cake - FalasteeniFoodie | 8 | 0 h 0 min | Dessert | 1½ cups Flour, 1¼ cups Sugar, ¼ cup Milk, ½ cup Oil, 8 tablespoons Unsalted butter, 1½ cups Ricotta, 1 tablespoon Baking powder, ½ teaspoon Salt, 4 large Eggs, 2 teaspoons Vanilla, 1¼ cups Frozen blueberries, ½ cup Sliced Almonds | Preheat your oven to 350°F.. In a mixing bowl, cream together the softened unsalted butter and sugar for about 5 minutes or until it becomes light and fluffy.. Add the eggs one at a time, beating well after each addition.. Incorporate the milk, oil, ricotta, and vanilla and mix until they're well combined, but don't overmix.. Sift the flour, baking powder and salt right on top and mix until just combined, but don't overmix.. Take ¾ cup of blueberries and mix them well with 2 tablespoons of flour.. Add to the cake batter and fold.. Spray and line a 9 inch springform pan well.. Pour the cake batter and top with the leftover blueberries and the almond slices.. Bake for 50-65 minutes at 350°F or until a toothpick comes out clean.. Let it cook before running a knife around the edge to loosen.. Remove from the pan, dust with powdered sugar and serve! | Italian | 548 kcal |
Persian Jeweled Rice - FalasteeniFoodie | 6 | 1 h 20 min | Dinner, Lunch | 2 cups basmati rice, 2 tablespoons butter, 1 yellow onion, 4 cardamom pods, 1 tablespoon 7 spice, ½ tablespoon coriander powder, 1 teaspoon ground cardamom, 2 teaspoons ground fennel, ½ teaspoon cumin, ¼ teaspoon cinnamon, ¼ teaspoon saffron threads, 4 cups water, 2½ teaspoons salt, pomegranate (optional), ½ cup shredded carrots, ⅓ cup coarsely chopped pistachios, ⅓ cup slivered almonds, ⅓ cup raisins / dried cranberries or barberries, 2 tablespoons EVOO (Extra virgin olive oil), 2 tablespoons butter, 1 teaspoon sugar, 1 teaspoon orange blossom, 2 cups basmati rice, 2 tablespoons butter, 1 yellow onion, 4 cardamom pods, 1 tablespoon 7 spice, ½ tablespoon coriander powder, 1 teaspoon ground cardamom, 2 teaspoons ground fennel, ½ teaspoon cumin, ¼ teaspoon cinnamon, ¼ teaspoon saffron threads, 4 cups water, 2½ teaspoons salt, pomegranate (optional), ½ cup shredded carrots, ⅓ cup coarsely chopped pistachios, ⅓ cup slivered almonds, ⅓ cup raisins / dried cranberries or barberries, 2 tablespoons EVOO (Extra virgin olive oil), 2 tablespoons butter, 1 teaspoon sugar, 1 teaspoon orange blossom | Soak barberries in water for 10 minutes prior to cooking.. Add butter to the pot along with carrots and olive oil, then proceed to sauté the components.. Add sugar and mix until incorporated.. Cook on medium-low for 5 minutes, then add almonds and pistachios. Continue cooking for another 5 minutes before adding the raisins, cranberries or barberries, and orange blossoms. Cook for another 5 minutes then remove from the heat.. In another pot, add leftover butter and thinly sliced onions. Combine them with the cracked cardamom pods and simmer for 10-15 minutes over medium-low heat until onions become translucent.. Add the strained rice, mix, and add half of the jewel mixture and spices.. Add saffron threads to the 4 cups of hot water, let sit for 3 minutes, and add to the rice.. Let it come to a boil, then simmer on medium heat, covered, for 20 minutes.. Add the remaining jewel mix on top and, if desired, add pomegranate. | Persian | 350 kcal |
Chicken Shawarma Quesadillas - FalasteeniFoodie | 5 | 0 h 0 min | Dinner, Lunch, Main Course | 1 pound chicken breast, 1 tablespoon olive oil, 3 tablespoons non-fat Greek yogurt, 2 tablespoons lemon juice, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Shawarma spices, 1 teaspoon coriander powder, ½ teaspoon Aleppo pepper, ¼ teaspoon black pepper, 1 teaspoon salt, ½ teaspoon paprika, 5 low-carb tortillas, ¼ cup fat-free mozzarella cheese, chopped tomato, pickled cucumbers, and turnips, 6½ tablespoons non-fat Greek yogurt, 2 tablespoons garlic sauce, 3 tablespoons water, 1½ tablespoons lemon juice, ½ teaspoon salt, 1 pound chicken breast, 1 tablespoon olive oil, 3 tablespoons non-fat Greek yogurt, 2 tablespoons lemon juice, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Shawarma spices, 1 teaspoon coriander powder, ½ teaspoon Aleppo pepper, ¼ teaspoon black pepper, 1 teaspoon salt, ½ teaspoon paprika, 5 low-carb tortillas, ¼ cup fat-free mozzarella cheese, chopped tomato, pickled cucumbers, and turnips, 6½ tablespoons non-fat Greek yogurt, 2 tablespoons garlic sauce, 3 tablespoons water, 1½ tablespoons lemon juice, ½ teaspoon salt | Begin by cubing the chicken breast into small, bite-sized pieces.. In a mixing bowl, combine the cubed chicken with a medley of seasonings, including olive oil, Greek yogurt, lemon juice, and the flavorful spices.. Preheat a skillet on medium heat to get it ready for cooking.. Add the marinated chicken mixture to the preheated skillet, and cook it for approximately 12-15 minutes or until the chicken is thoroughly cooked.. Start by taking a tortilla. Spread about 1.5 tablespoons of the prepared sauce evenly onto the tortilla's surface.. Add roughly one-fifth of the cooked chicken on top of the sauce layer. Enhance your quesadilla with your preferred amount of chopped pickles and tomatoes.. Sprinkle 1/4 cup of fat-free cheese over the other ingredients.. Close the tortilla to form your quesadilla, sealing in all the delicious ingredients.. Place the assembled quesadilla on the stovetop and toast it until both sides turn a glorious golden brown. | Mediterranean, Mexican | 172 kcal |
Turkish Bulgur Pilaf - FalasteeniFoodie | 6 | 0 h 40 min | Dinner, Lunch, Main Course, Side Dish | 3 tablespoons olive oil, 1 medium yellow onion, 1 red bell pepper, 3 garlic cloves, 2 cups coarse bulgur, 1 Roma tomato, 2 tablespoons red pepper paste, 1 teaspoon dried mint, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Turkish pepper (pul biber or Aleppo pepper), 3½ cups hot water | Wash your bulgur a few times and drain it.. Add the olive oil to a pot and let it heat on medium-high heat before adding onions, garlic, and bell peppers.. Sauté until fragrant, and until the onions and peppers are softened, about 5-8 minutes.. Add the finely chopped tomatoes and the washed bulgur.. Add the red pepper paste, seasonings, and hot water. Mix well until everything is well combined.. Let it come to a boil for 5 minutes before covering and letting this Turkish pilaf recipe simmer on low for 15-20 minutes, or until the bulgur is soft. | Middle Eastern, turkish | Calories not found |
Harissa Garlic Chicken - FalasteeniFoodie | 6 | 0 h 37 min | Dinner, Lunch, Main Course | 3½-4 pounds bone-in chicken thighs, 1½ teaspoons garlic powder, 1½ teaspoons onion powder, ¼ teaspoons turmeric, 1½ teaspoons salt, ½ teaspoon black pepper, 1 teaspoon chili powder, 1½ teaspoons coriander powder, ½ teaspoon cumin, ⅓ cup harissa paste, 6 garlic cloves, 3 tablespoons olive oil, 1 tablespoon lemon juice | Add the clean thighs to a bowl.. Sprinkle the seasonings on top, and add the harissa paste and olive oil.. Add the lemon juice and finely chopped garlic, and mix together well.. Place on a baking sheet and bake uncovered at 425°F for 30 minutes, then cover for another 30 minutes.. Broil chicken for 1-2 minutes until the skin gets crispy. | Mediterranean, Middle Eastern | Calories not found |
Quick and Easy Instant Iced Coffee - FalasteeniFoodie | 1 | 0 h 5 min | Beverages, Drinks | 1½ tablespoons instant coffee, 2 tablespoons hot water, ½-¾ cup milk, 1-2 tablespoons sweetener of choice, ⅓ cup ice | Add the instant coffee and a sweetener to a cup.. Add the hot water and stir for a few seconds.. Using a frothing wand, froth until the instant coffee gets thick and creamy.. Add the ice and top with your desired amount of milk.. Add optional topping such as cinnamon, caramel sauce, or anything of your choice.. Sip and enjoy your coffee. | Mediterranean | Calories not found |
Healthy Kousa Mahshi (Healthy Stuffed Zucchini) - FalasteeniFoodie | 4 | 1 h 0 min | Dinner, Lunch, Main Course | ¼ cup sushi rice, 10 ounces 96/4 lean ground beef, 14 small zucchini squash/Mexican squash, 1½ cans tomato sauce, 4 cups water, 1½ teaspoons garlic powder, 1½ teaspoons onion powder, 1 tablespoon 7 spice, 1 teaspoon salt, ½ teaspoon turmeric, 1½ tablespoons dried mint, ½ tablespoon coriander powder, ¼ teaspoon black pepper, 1 tablespoon bullion powder, 6 cloves garlic, ¼ cup parsley, ¼ of green onion greens, 2 small Roma tomatoes, 1½ cups zucchini cores | Wash the rice in cold water until the water runs clear, about 3 times.. Soak it in room temp water for 30 minutes. Drain and set aside.. Cut the ends of the zucchini and core them until thin, but not pierced. Save the core.. Transfer the cores to paper towels or a cheese cloth and squeeze out all the liquid.. To a food processor, add the garlic, tomatoes, green onions and parsley. Process until finely chopped.. Transfer the mixture to a bowl, and add 1.5 cups of the zucchini cores along with all the seasonings, only adding 1 tablespoon of the dried mint.. Add the drained rice and the ground beef and mix well.. Stuff the zucchinis equally, and layer them in your pot.. Add the hot water, and let it boil for 10 minutes before simmering on low heat for 15 minutes.. After 15 minutes are done, add the tomato sauce and remaining dried mint.. Adjust for salt, and let them simmer for another 10 minutes or so before serving. | Mediterranean, Middle Eastern | Calories not found |
Pumpkin Spice Tiramisu - FalasteeniFoodie | 8 | 0 h 0 min | Dessert | 1½ cups heavy cream, 15½ ounces can pumpkin purée, 1 teaspoon pumpkin spice, 1 teaspoon vanilla, 12 ounces mascarpone, 4 egg yolks, 4 tablespoons brown sugar, 2 tablespoons white sugar, 10½ ounces ladyfingers, 1 cup coffee or espresso, 1 teaspoon pumpkin spice, 3 tablespoons cocoa powder, 1 teaspoon ground cinnamon, 1½ cups heavy cream, 15½ ounces can pumpkin purée, 1 teaspoon pumpkin spice, 1 teaspoon vanilla, 12 ounces mascarpone, 4 egg yolks, 4 tablespoons brown sugar, 2 tablespoons white sugar, 10½ ounces ladyfingers, 1 cup coffee or espresso, 1 teaspoon pumpkin spice, 3 tablespoons cocoa powder, 1 teaspoon ground cinnamon | . . . . . . . . . . . . | Italian | Calories not found |
How To Store Ripe Avocados - FalasteeniFoodie | Serving size not found | 0 h 0 min | How To | Ripe Avocados, Large container with a lid or a zip-lock bag, Cold water | Add your whole avocados, and completely submerge them with cold water.. Close the container or zip-lock bag and keep it in the fridge.. The avocado will last well for about 2 weeks. | International | Calories not found |
Turmeric Spiced Butternut Squash Soup With Zaatar Croutons - FalasteeniFoodie | 4 | 1 h 10 min | Lunch, Soup | 1 medium butternut squash, 1 small yellow onion, 5 garlic cloves, 3 tablespoons olive oil, 5 cups water or vegetable broth, salt, 1 teaspoon dried thyme, 1 teaspoon turmeric, ½ teaspoon black pepper, ¾ teaspoon sumac, 1¼ teaspoons ground cinnamon, 1¼ teaspoons ground ginger, coconut cream or heavy milk, 1 tablespoons maple syrup, pepitas, 3 slices toast, ¼ cup olive oil, 3 tablespoons za'atar, 3 slices toast, ¼ cup olive oil, 3 tablespoons za'atar | Cut the toast into cubes and toss with the olive oil and za'atar. Air-fry at 400℉ for 5 minutes or until golden brown.. Add olive oil to a pot, then add the onion and garlic.. Sauté on high until fragrant and onions become translucent.. Add the cubed and peeled squash, and saute for another 2-3 minutes.. Add the seasonings and broth, and cook on high until it bubbles and boils about 8-10 minutes.. Cover and simmer on low for 20-30 minutes or until fork tender.. Once done, blend using an immersion blender or let it cook for 10 minutes before transferring to a standup blender.. Top with some cream (optional) and pepitas.. Serve with zaatar croutons. | Middle Eastern | Calories not found |
Low Carb Arayes - FalasteeniFoodie | 8 | 0 h 35 min | Appetizer, Main Course | 1 pound lean ground beef, 4 Joseph's 60 calorie pita, 1 small yellow onion, 5 garlic cloves, 2 large aroma tomatoes, ½ bell pepper, ⅓ jalapeno, 2 tablespoons parsley, 2 teaspoons Aleppo pepper, 2 teaspoons 7 spice, 1 teaspoon coriander, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon baking soda, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, 2 teaspoons Aleppo pepper, 2 teaspoons 7 spice, 1 teaspoon coriander, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon baking soda, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika | Add the vegetables to a food processor and process until chunky.. Add the vegetable blend to a bowl along with the beef and all the seasonings.. Cut the pita breads in half to create two half pockets per pita.. Stuff the meat mixture equally among all eight.. lay them flat on a baking sheet and spray with olive oil lightly on both sides. Air fry at 400 for 10-14 minutes flipping halfway through. Or, bake at 425 degrees F until crispy for about 8-12 minutes depending on your oven. | Middle Eastern, Palestinian | 110 kcal |
Grilled Halloumi And Orzo Salad - FalasteeniFoodie | Serving size not found | 0 h 30 min | Salad, Side Dish | 2 Persian cucumbers, 2 large Roma tomatoes, ¾ cup walnuts, ½ cup pomegranate seeds, ¼ cup parsley, 2 mini radishes, ¼ red onion, ½ cup orzo pasta, 8 ounces halloumi cheese, 1 teaspoon Aleppo pepper, 2 tablespoons honey, 1 tablespoon olive oil, 3 tablespoons olive oil, ½ tablespoon pomegranate molasses, 1 teaspoon Aleppo pepper, ½ teaspoon sumac, ½ teaspoon salt, 2 tablespoons water, 2 tablespoons lemon juice, 8 ounces halloumi cheese, 1 teaspoon Aleppo pepper, 2 tablespoons honey, 1 tablespoon olive oil, 3 tablespoons olive oil, ½ tablespoon pomegranate molasses, 1 teaspoon Aleppo pepper, ½ teaspoon sumac, ½ teaspoon salt, 2 tablespoons water, 2 tablespoons lemon juice | Cut your halloumi into ½-1 inch cubes. Mix with the olive oil, Aleppo pepper, and honey.. Transfer to a preheated skillet and grill until golden on each side, about 2-3 minutes. Set aside to cool.. Boil or cook your orzo according to package instructions and set aside to cool.. To combine everything, add the chopped onion, tomato, cucumber, parsley, walnuts, and radishes to a bowl.. Add the pomegranate seeds, cooled and cooked halloumi, and the cooled and cooked orzo.. Mix the salad dressing ingredients together and pour on top.. Toss together well to combine and enjoy. | Mediterranean, Middle Eastern | Calories not found |
Authentic Muhammara Recipe - FalasteeniFoodie | 6 | 1 h 15 min | Dip, Sauce | 4 bell peppers, 1 cup tomato paste, ½ small yellow onion, ½ cup walnuts, ¾ teaspoon Aleppo pepper, ½ cup bread crumbs, 2 tablespoons + ½ teaspoon pomegranate molasses, 3 tablespoons olive oil, ¼ teaspoon cumin, ½ teaspoon cinnamon, 2 teaspoons sugar, ¾ teaspoon salt | Cut your peppers in half and remove the stem and seeds.. Place peppers cut side down on a sheet pan lined with parchment paper and drizzle them with 2 tablespoons of olive oil.. Cover peppers and roast them at 450℉ for 30-35 minutes until charred.. Remove peppers from the oven and place them into a plate and immediately cover them with plastic wrap to let them sweat for 30 minutes.. Peel off the skin and discard. Add the peeled roasted peppers, onion, walnuts, tomato paste, and red pepper paste into a food processor.. Add the breadcrumbs, olive oil, spices, and pomegranate molasses. Pulse until everything is finely chopped.. Serve with a little bit of olive oil and walnuts. | Mediterranean | 1359 kcal |
Turkish Cheese Pide - FalasteeniFoodie | 10 | 0 h 30 min | Breakfast, brunch, Dinner, Lunch | 1 recipe of, 8 ounces cream cheese, 1 cup crumbled feta, 2 cups shredded mozzarella, Turkish Sujuk, Egg, Sesame seeds, 8 ounces cream cheese, 1 cup crumbled feta, 2 cups shredded mozzarella, Turkish Sujuk, Egg, Sesame seeds | Prepare the 10 minute dough recipe and divide into 10 equal pieces.. Spray or lightly oil a flat surface.. Add a dough ball and spread until it’s elongated, you don’t want thin to be paper thin but not thick either.. Roll up the long edges to create a seal, only 2-3 times. This helps the cheese stay in the dough.. Pinch both edges shut.. Add the cheese mixture, and if you’re using sujuck, remove the beef from the casing and slice it into thin slices and add on top of the cheese and transfer to a baking sheet lined with parchment paper.. Brush with egg wash and sprinkle the edges with sesame seeds.. Bake at 475℉ for 10-15 minutes or until the bottom is crispy, and the cheese gets some color, keeping in mind to move the baking sheet to the top rack so the bottom doesn’t burn. | turkish | Calories not found |
Aloo Matar - FalasteeniFoodie | 4 | 0 h 30 min | Lunch, Main Course | 3 tablespoons oil, 1 large yellow onion, 2 tablespoons garlic ginger paste, Green chili, 1 cup frozen peas, 4 medium golden potatoes, 1 teaspoon Garam masala, 1 teaspoon curry powder, ½ teaspoon tumeric, 1 teaspoon coriander, ½ teaspoon cumin, 1 teaspoon Kashmiri pepper, 1 teaspoon salt, ½ cup tomato puree, ⅔ cup water | Peel and cut your potatoes into 1-inch cubes and place them into a pot of boiling water.. Boil for 8-10 minutes or until fork tender but not mushy.. In a separate pot, heat the oil on medium heat and add the finely chopped onion, garlic and ginger paste, and spicy pepper, if you're using.. Sauté until everything is fragrant and softened, about 5-10 minutes.. Add in the drained potatoes & frozen peas and mix.. Add the spices and the tomato purée and mix.. Finally, add in the water and mix lightly.. If you like it to be more stew-like, add more water.. Cover and let it simmer on low for 5 minutes until everything is softened and the flavors are all absorbed.. Serve with white rice or naan. | Pakistani | Calories not found |
Viral Smashed Burger Tacos (Middle Eastern Style) - FalasteeniFoodie | 10 | 0 h 15 min | Dinner, Lunch | 2 pounds 80/20 ground beef, ½ cup parsley, 1 small yellow onion, 1 tablespoon 7 spice, 1½ teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Aleppo pepper, ½ teaspoon coriander powder, ¼ teaspoon ground cinnamon, 10 10 flour tortillas carb tortillas | Mix the ground beef along with the seasonings and the finely chopped onion and parsley. Mix until well combined.. If you’re using small taco-sized flour tortillas, then add about a golf size amount of beef to the tortilla, making sure it’s well spread to the edges.. Add to a lightly sprayed pan and place beef side down.. Press down firmly using a spatula to smash it down.. Let it cook for 1 minute or 2 until browned, and flip. You should see it completely brown and no longer pink, and it doesn’t have any pink running out of it.. Remove and serve. | Middle Eastern | Calories not found |
Santa Fe Chicken Salad With Creamy Chipotle Dressing - FalasteeniFoodie | 4 | 0 h 35 min | Salad, Side Dish | 1 chicken breast, 2 cups lettuce, ½ cup black beans, ½ cup kidney beans, ½ cup corn, 1 avocado, 1 cup cherry tomatoes, 1 cup cucumber, ⅓ cup white cheese, 1 tablespoon chipotle peppers in adobo, ½ cup plain yogurt, 2 tablespoons white vinegar, ½ teaspoon salt, ¼ cup water, 1 tablespoon dried oregano, 1 teaspoon dried basil, 2 tablespoons olive oil, 2 tablespoons honey, 1 tablespoon chipotle peppers in adobo, ½ cup plain yogurt, 2 tablespoons white vinegar, ½ teaspoon salt, ¼ cup water, 1 tablespoon dried oregano, 1 teaspoon dried basil, 2 tablespoons olive oil, 2 tablespoons honey | Cook your chicken breast on a skillet.. Season it with taco seasoning and a bit of oil.. It needs about 15 minutes of cooking, depending on how thick your chicken breast is.. You can cut it in half to reduce cooking time.. Alternatively, air fry it at 400 degrees for 20 minutes, flipping half way.. Layer the salad, adding the beans and corn on top of your finely chopped lettuce.. Add your cubed tomatoes, cucumbers, cheese and avocado.. Top with the cooked, cooled and cut chicken.. For the dressing, combine everything in a food processor until creamy and blended.. Pour onto your salad and enjoy. | Mexican | 1605 kcal |
Caprese Croissant Sandwich - FalasteeniFoodie | Serving size not found | 0 h 10 min | Breakfast, Lunch, Snack | 4 store-bought croissants, 4 tablespoons pesto, 8 tablespoons sundried tomatoes, ½ cup spinach or arugula, 1 tomato, ⅛ teaspoon dried basil, ¼ teaspoon black pepper, 8 ounces mozzarella, Balsamic glaze | Slice each croissant in half.. Add 1 tablespoon of pesto per croissant and spread it.. Add a few arugula or spinach leaves.. Add the mozzarella and the fresh and sundried tomatoes.. Season with black pepper and dries basil or use fresh basil.. Finish with a drizzle of balsamic glaze and enjoy! | Mediterranean | Calories not found |
Middle Eastern Restaurant-Style Chicken - FalasteeniFoodie | 4 | 0 h 0 min | Dinner, Lunch, Main Course | 1 ] whole chicken, 4 garlic cloves, 3 tablespoons plain whole milk yogurt, 3 tablespoons olive oil, 1½ tablespoons tomato paste, 1 teaspoon 7 spices, 1 teaspoon coriander powder, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon turmeric, 2 tablespoons lemon juice, 1 large yellow onion, 1 tablespoon sumac, 2 tablespoons parsley, Pinch of salt, 1 teaspoon olive oil, 1 ] whole chicken, 4 garlic cloves, 3 tablespoons plain whole milk yogurt, 3 tablespoons olive oil, 1½ tablespoons tomato paste, 1 teaspoon 7 spices, 1 teaspoon coriander powder, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon turmeric, 2 tablespoons lemon juice, 1 large yellow onion, 1 tablespoon sumac, 2 tablespoons parsley, Pinch of salt, 1 teaspoon olive oil | Mix the spices with the yogurt, tomato paste and oil.. Rub them all over the chicken making sure to get it under the skin.. Bake covered at 425 Fahrenheit for 1 hour.. Then, uncover to crisp up under the broiler for a few minutes (watch closely, it might burn). Combine the onion, parsley, sumac, salt and olive oil.. Rub together well with your hand to soften the onion. | Mediterranean | Calories not found |
Easy Moist Almond Cake - FalasteeniFoodie | Serving size not found | 0 h 0 min | Dessert | 1½ cups almond flour, 1 cup all-purpose flour, 1 tablespoon baking powder, 3 large eggs, 1 teaspoon salt, 1 cup neutral oil, ½ cup milk, 1 cup white sugar, 2 teaspoons vanilla extract, ¼ cup plain yogurt, ½ cup sliced almonds | Whisk together the flour, almond flour, salt, and baking powder.. In a large bowl, whisk the eggs, sugar, and vanilla for 5 minutes. Make sure it is well mixed and it has a light color. Add the oil, milk, and yogurt, and whisk again.. Pour the dry mixture and mix just until combined. Pour them into a sprayed and lined 9 inches cake pan, preferably in a springform pan. Top it with almond slices and then bake it at 350 F for 35-40 minutes.. Using a wooden skewer, test the cake. When ready, it should come out clean from the center of the cake.. Allow it to cool for 20 minutes before removing it from the pan and onto a cake plate. Then, allow it to cool for additional 30 minutes to 1 hour.. Dust it with sugar. Serve and enjoy. | American | Calories not found |
Greek Salad With Chicken - FalasteeniFoodie | 3 | 0 h 45 min | Salad, Side Dish | 3 cups lettuce, ½ cup sundried tomatoes, ½ cup pitted kalamata, ½ cup cucumbers, ¾ cup cherry tomatoes, 4 ounces feta cheese, ¼ red onion, 2 tablespoons drained capers, 1 avocado, 1 large chicken breast, 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon dried oregano, ½ teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon salt, ¼ cup olive oil, 1 teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon black pepper, ¼ teaspoon salt, 2 cloves of garlic, 1 tablespoon vinegar, 1 large chicken breast, 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon dried oregano, ½ teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon salt, ¼ cup olive oil, 1 teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon black pepper, ¼ teaspoon salt, 2 cloves of garlic, 1 tablespoon vinegar | Slice the chicken breast in half, or you could slice it into thin strips.. Add the oil and seasonings.. Cook on a skilled on medium heat for about 10-12 minutes, flipping occasionally.. Make the dressing by mixing all the dressing ingredients together.. Build the salad by adding chopped lettuce, tomatoes, cucumbers, sundried tomatoes, olives, red onions, feta, and avocado.. Top with the chicken and desired amount of salad dressing, and mix. | Greek, Mediterranean | 524 kcal |
Chicken Gyros with Tzatziki Sauce - FalasteeniFoodie | 4 | 4 h 17 min | Dinner, Lunch | 1½ pounds chicken thighs, 1½ tablespoons dried oregano, 1 tablespoon fresh oregano, 4 cloves garlic, ¼ cup extra virgin olive oil, 1 teaspoon salt, ½ teaspoon paprika, pinch of turmeric, ½ teaspoon coriander powder, ½ teaspoon black pepper, ½ teaspoon garlic powder, juice of 1 lemon, 3 tablespoons full-fat Greek yogurt, 1 cup full-fat Greek yogurt, 1 tablespoon dill, 1 teaspoon salt, 3 small garlic clove, 1½ tablespoons olive oil, ¼ teaspoon black pepper, ½ tablespoon chopped mint, 1½ tablespoons lemon juice, ½ large English cucumber, 1½ pounds chicken thighs, 1½ tablespoons dried oregano, 1 tablespoon fresh oregano, 4 cloves garlic, ¼ cup extra virgin olive oil, 1 teaspoon salt, ½ teaspoon paprika, pinch of turmeric, ½ teaspoon coriander powder, ½ teaspoon black pepper, ½ teaspoon garlic powder, juice of 1 lemon, 3 tablespoons full-fat Greek yogurt, 1 cup full-fat Greek yogurt, 1 tablespoon dill, 1 teaspoon salt, 3 small garlic clove, 1½ tablespoons olive oil, ¼ teaspoon black pepper, ½ tablespoon chopped mint, 1½ tablespoons lemon juice, ½ large English cucumber | Add all the marinade ingredients together in a large bowl before adding the chicken thighs to marinate them.. When the marinated chicken thighs are ready, transfer them to a slightly oiled skillet on medium heat and grill them for about 5-6 minutes per side, until done.. Set them aside to rest, covered, before slicing.. Peel the cucumber and grate it finely.. Transfer the peeled and grated cucumber to paper towels and squeeze all the liquid out. You won’t need the liquid.. In a bowl, combine the cucumber with the rest of the ingredients and you’re ready to serve.. Warm your pita or flatbread.. Spread some tzatziki sauce.. Add your chicken.. Add chopped tomatoes, cucumbers, and red onions, and top with more tzatziki sauce. | Greek | 552 kcal |
Yemeni Lamb Haneeth - FalasteeniFoodie | 5 | 4 h 40 min | Lunch, Main Course | 5 pounds lamb, shanks or bone-in shoulder, ¼ cup plain yogurt, ¼ cup olive oil, ½ teaspoon cinnamon, ½ teaspoon ground cardamom, 1 teaspoon coriander powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon turmeric, 6 whole cloves, 3 dried bayleaves, 8 cardamom pods, 2 dried lemon or limes, ¼ cup parsley, 10 garlic cloves, ½ cup green onions, 1 roma tomato, 2 teaspoons salt | Blend the tomato, garlic, green onions, and parsley all together, along with the yogurt and olive oil.. You can also add the spices now, aside from the whole spices. Blend until smooth.. Make some slits into the shanks. Add the shanks to a baking tray lined with parchment paper.. Pour the marinade blend all over, making sure to get it in the slits. Use your fingers to ensure so.. Add all the whole spices and rub them on top of the shanks.. Cover with aluminum foil, and bake in a preheated oven at 400 fahrenheit for 3-4 hours.. Check the doneness using a fork, the meat should pull apart easily. | Middle Eastern, Yemeni | 361 kcal |
Mint Lemonade (Limonana) - FalasteeniFoodie | 6 | 0 h 0 min | Beverages, Drinks | 2-4 cups ice, 1 cup lemon juice, 1 cup packed mint, ½ cup sugar, 2 cups water | Add the ice, lemon juice, mint, sugar, and water into a blender and blend them until incorporated.. If you like the lemonade to be more like a slushy, add more ice. Chill, serve, and enjoy! | Middle Eastern | 73 kcal |
Butter Chicken Paratha Quesadilla - FalasteeniFoodie | 6 | 0 h 25 min | brunch, Main Course, Snack | 6-8 parathas, 1 butter chicken recipe, ⅓ cup mozzarella cheese per paratha, chutney | Prepare the butter chicken as recipe instructions. You can, otherwise, use this link to make it: .. Preheat a skillet on medium high heat.. Add a frozen paratha, and flip once it gets dry.. Add some butter chicken to half of the paratha, and cheese. You can add any optional add-ins here like onions or chutney.. Fold the paratha so it looks like a quesadilla, and cover so the cheese melts, about 1 minute.. Remove the cover and flip, so the paratha browns evenly.. Serve with some extra butter chicken sauce to dip or any dip or salad of your choice. | Indian, Mexican | Calories not found |
Strawberry Tiramisu - FalasteeniFoodie | Serving size not found | 4 h 20 min | Dessert | 2 7.05 ounces packages of ladyfingers, 4 cups frozen strawberries, 1¼ cups granulated sugar, zest of 1 lemon, 1 tablespoon lemon juice, 2 cups water, 3 tablespoons cornstarch, 16 ounces mascarpone cheese, 2 cups heavy whipping cream, 1¼ cups powdered sugar, 1 teaspoon vanilla extract, 4 cups frozen strawberries, 1¼ cups granulated sugar, zest of 1 lemon, 1 tablespoon lemon juice, 2 cups water, 3 tablespoons cornstarch, 16 ounces mascarpone cheese, 2 cups heavy whipping cream, 1¼ cups powdered sugar, 1 teaspoon vanilla extract | Add the frozen strawberries to a pot. Do not thaw.. Add them to a pot on medium-high heat along with the sugar, lemon zest, lemon juice, and 2 cups of water.. Mix well and let it cool down for 5-10 minutes, stirring occasionally so they don’t burn. You want them to be extremely soft.. Mix until thickened before removing from the heat to cool completely. I prefer doing the additional step of blending them using an immersion blender, but you can keep them as is. Reserve 1 1/2 cups of compote to dip the lady fingers, or use milk instead.. Beat the mascarpone, heavy cream, powdered sugar, and vanilla together. Whisk for about 10 minutes until stiff peaks appear.. Lightly dip each ladyfinger into the reserved strawberry compote and layer 1 time at the bottom of your pan. Add the cream layer and spread it evenly.. Add half of the cooled strawberry compote.. Dip the biscuits again and layer once more.. Add the final layer of mascarpone cream and finally finish it off with a layer of compote.. Top with powdered sugar or crushed freeze-dried strawberries.. Cool your tiramisu and set it for 6 hours in the fridge. Serve your amazing Strawberry Tiramisu. Enjoy! | Italian | Calories not found |
Chicken Noodle Soup Recipe - FalasteeniFoodie | 8 | 1 h 5 min | Soup | 2 cups egg noodles, 1½ tablespoons unsalted butter, 1 tablespoon olive oil, 1 medium yellow onion, 1 cup celery, 1½ cups carrots, 10 cups chicken broth, 1½ teaspoons dried basil, ¼ teaspoon dried thyme, 1½ teaspoons dried oregano, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 tablespoons chicken bullion powder, ½ teaspoon black pepper, ½ teaspoon salt, 1 pound chicken breast, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, ¼ teaspoon turmeric, 1 bay leaf, ¼ teaspoon oregano, 1 pound chicken breast, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, ¼ teaspoon turmeric, 1 bay leaf, ¼ teaspoon oregano | Add the chicken to a pot with garlic powder, onion powder, black pepper, turmeric, oregano, and bay leaf.. Submerge with water so the water covers the chicken by 2 inches.. Skim off the foam after boiling, then reduce the heat to medium and cover for 30-45 minutes or until the chicken is cooked.. Remove the chicken and shred.. Strain the broth so it's clear.. Add butter and oil to another pot.. Add the finely chopped onion and celery and sauté for 5-6 minutes, until soft and fragrant.. Add the carrots, shredded chicken, egg noodles, and the seasonings.. Mix well and add the broth.. Cover and let it cook on medium heat for another 10-15 minutes, or until the carrots and egg noodles are well cooked.. Serve with some extra lemon juice. | International | Calories not found |
Roasted Eggplant Salad - FalasteeniFoodie | Serving size not found | 0 h 0 min | Main Course, salads, side dishes | 1 large eggplant, 3 tablespoons olive oil, ⅓ cup sundried tomatoes, ½ large red bell pepper, ¼ cup green onions, ¼ cup parsley, ¼ cup green olives, 2 tablespoons toasted pine nuts, ⅓ cup feta cheese, 1 tablespoon pomegranate molasses, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon Aleppo pepper, ½ teaspoon sumac, ½ teaspoon dried mint, 1 large eggplant, 3 tablespoons olive oil, ⅓ cup sundried tomatoes, ½ large red bell pepper, ¼ cup green onions, ¼ cup parsley, ¼ cup green olives, 2 tablespoons toasted pine nuts, ⅓ cup feta cheese, 1 tablespoon pomegranate molasses, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon Aleppo pepper, ½ teaspoon sumac, ½ teaspoon dried mint | Peel and chop the eggplant into cubes, brush them with olive oil, then toss them in the oven for 25-30 minutes at 350F.. In a large bowl, chop the sundried tomatoes, red bell pepper, green onions, parsley, and green olives. Then, cut the feta cheese into cubes and add them to the bowl.. In a separate bowl, mix the pomegranate molasses, olive oil, salt, black pepper, Aleppo pepper, sumac, and dried mint to prepare the dressing.. After the eggplants cool after they are done, add them to the veggies and pour the dressing on top. Toss together, serve, and enjoy. | Mediterranean | Calories not found |
Sfeeha Yafawiyeh (Spiral Meat Pies) - FalasteeniFoodie | Serving size not found | 1 h 50 min | Lunch, Main Course, Side Dish | 2 cups flour, 1 teaspoon salt, 2 tablespoons oil, ¾ cup water, 2 tablespoons oil, 1 medium red onion, ¾ pound 80/20 ground beef, 1 teaspoon 7 spice, 1 teaspoon coriander powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, ¼ teaspoon cumin, ½ teaspoon cinnamon, 1 tablespoon sumac, ½ teaspoon salt, ¼ cup fried pine nuts, 2 cups flour, 1 teaspoon salt, 2 tablespoons oil, ¾ cup water, 2 tablespoons oil, 1 medium red onion, ¾ pound 80/20 ground beef, 1 teaspoon 7 spice, 1 teaspoon coriander powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, ¼ teaspoon cumin, ½ teaspoon cinnamon, 1 tablespoon sumac, ½ teaspoon salt, ¼ cup fried pine nuts | Mix together the flour and salt, then add the warm water and two tablespoons of oil.. Knead together until a soft dough forms, using an extra 1-2 tablespoons of oil to knead the flour so it isn’t too sticky.. Once done, divide into 10-12 equal balls, and rest on a lightly floured surface, covered in plastic wrap to rest. Rest for a minimum of 1 hour.. As the dough rests, start on the beef filling.. Add oil to your skillet and heat up before adding the finely diced onion. Sauté for five minutes, until softened and fragrant.. Add the beef and break it apart so it stays in small chunks.. Add all the spices and mix well, cooking it for about 7-10 minutes, until browned and no longer pink.. Fry or toast ¼ cup of pine nuts or blanched almonds, add to the beef and mix. Let it cool before filling the dough.. Once the dough is rested, drizzle 1½ teaspoons of neutral oil onto a clean flat surface.. Add 1 doughball to it, and flip it around so the top and bottom have oil.. Start spreading the dough around with your hand, you should see it get thinner and thinner as you spread. Spread until the surface you’re working on starts to peek through, but not have the dough ball rip.. Place some beef filling onto the bottom side of the dough and start rolling it like a cinnamon roll. Roll all the way up, then tuck in one end piece before coiling it around each other. It should look like a swirl.. Place into a baking sheet lined with parchment paper and bake at 400℉ for 22-30 minutes, until the bottom is browned and you can broil for more color. | Palestinian | Calories not found |
Halal Cart Chicken and Rice - FalasteeniFoodie | 4 | 1 h 0 min | Dinner, Lunch, Main Course | 1½ pounds chicken breast or thighs, 1½ tablespoons fresh oregano, 1 lemon, 1½ teaspoons salt, 1½ teaspoons paprika, 1½ teaspoons garlic powder, 1½ teaspoons onion powder, 1 tablespoon fresh garlic, ⅓ cup extra virgin olive oil, 1 tablespoon coriander powder, ½ teaspoon black pepper, ½ cup mayo, 1 cup greek yogurt, 2 tablespoons lemon juice, 1 teaspoon salt, 3 cloves garlic, 2 cups basmati rice, 1 teaspoon turmeric, 1 teaspoon ground coriander, 2 tablespoons chicken bouillon powder, ¼ teaspoon cumin, salt to taste, ½ teaspoon black pepper, 4 cups hot water, ¼ cup butter, ½ cup mayo, 1 cup greek yogurt, 2 tablespoons lemon juice, 1 teaspoon salt, 3 cloves garlic, 2 cups basmati rice, 1 teaspoon turmeric, 1 teaspoon ground coriander, 2 tablespoons chicken bouillon powder, ¼ teaspoon cumin, salt to taste, ½ teaspoon black pepper, 4 cups hot water, ¼ cup butter | Add the marinade ingredients to the chicken and let it marinate for at least 30 minutes.. Cook on the stovetop on high heat, using the reserved 2 tablespoons of oil for 10-12 minutes until dark in color and liquids evaporated. Set aside.. Add the butter to a pot and let it melt.. Add the rice and spices, mix, then add the warm water.. Let it boil before lowering to low, cover and let it simmer for 20 minutes.. Mix the sauce ingredients together and serve over the chicken and salad. | Middle Eastern | 843 kcal |
Musakhan Rolls - FalasteeniFoodie | 8 | 1 h 25 min | Main Course | 1¼ pound chicken breasts, 2 large red onions, ⅔ cup olive oil, 4 tablespoons sumac, ¼ teaspoon cinnamon, ¾ teaspoon 7 spices, 1¼ teaspoons salt, ¼ cup toasted pine nuts, 3 tablespoons olive oil, ½ teaspoon cardamom, ¼ teaspoon nutmeg, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, ¼ teaspoon cinnamon, Shrak or fajita size tortilla, ½ teaspoon cardamom, ¼ teaspoon nutmeg, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, ¼ teaspoon cinnamon, Shrak or fajita size tortilla | Add the chicken to a pot along with spices for boiling.. Cover with cold water and place on high heat for 15 minutes, until boiling. Skim the foam and discard.. Lower the heat to medium and cover, letting then cook for another 20 minutes or until done.. Remove the chicken from water and let it cool before shredding.. Slice the onions into halves. Then slice in the middle to make two thin wing sections.. Add to a skillet on medium low. Let them sit for 5-10 minutes, stirring occasionally. Watch them get light pink color.. Once pink, add in the shredded chicken, along with the sumac, cinnamon, salt, and 7 spice. Mix well and add the oil.. Mix well and cook for another 7-10 minutes until the flavors are mixed well and the onions are soft.. Add the toasted pine nuts and remove from the heat.. Cut the shark into rectangles, about 4 inches in length and 3 inches in width. If you're using tortilla, cut them in half.. Add about 1½ tablespoons of filling to the bottom of your bread and fold the edge's over.. Roll up like a burrito. Brush 1 tablespoon of olive oil on the bottom of your pan and place the rolls seam side down.. Pack them tightly. Brush with another 2 tablespoons of olive oil on top and bake at 450 degrees F for 15 minutes or until crispy. You can broil for a few minutes to get some more color. | Palestinian | 289 kcal |
Authentic Jordanian Mansaf - FalasteeniFoodie | 8 | 2 h 20 min | Dinner, Lunch, Main Course | 1 tablespoon oil, lamb shoulder, water to cover, 5 cardamom pods, 1 small yellow onion, ½ teaspoon cinnamon, ½ teaspoon black pepper, 1 bay leaf, 3 cups calrose rice, 1 teaspoon turmeric, 1 teaspoon salt, 4 cups hot water, 1 tablespoon oil, ½ tablespoon ghee, 7 pounds lamb shoulder, 2 pounds jameed, 1 cup water, 8 cups yogurt drink, 1 pound labaneh, 1½ tablespoons mansaf spices, ½ tablespoon black pepper, 4 cardamom pods, salt to taste, water to cover, 1 tbsp ghee, 1 tablespoon oil, lamb shoulder, water to cover, 5 cardamom pods, 1 small yellow onion, ½ teaspoon cinnamon, ½ teaspoon black pepper, 1 bay leaf, 3 cups calrose rice, 1 teaspoon turmeric, 1 teaspoon salt, 4 cups hot water, 1 tablespoon oil, ½ tablespoon ghee, 7 pounds lamb shoulder, 2 pounds jameed, 1 cup water, 8 cups yogurt drink, 1 pound labaneh, 1½ tablespoons mansaf spices, ½ tablespoon black pepper, 4 cardamom pods, salt to taste, water to cover, 1 tbsp ghee | Break the fermented yogurt (jameed) into small pieces and place in a bowl, then add 1 cup of boiling water on top, cover it, and let it sit for a minimum of 1 hour, preferably 4+ hours.. I like to do an initial boil for my lamb to get rid of the gamy taste and gunk, so I add 1 tablespoon of oil to a pot and heat it up. Add the lamb and sear for 1 minute, then add the onion, spices, and mix.. Add enough hot water to cover and let it sit on high heat for 10–15 minutes, until it boils. Once boiling, remove the lamb and discard the spices and onion.. Now to the same pot, Add the lamb shoulder and the Mansaf spices along with the black pepper and cardamom pods, and add enough hot water to cover. Let it come to a boil before lowering the heat to medium and covering it to cook for about 45 minutes. Once the 45 minutes are up, strain the broth and set it aside. Return the lamb to the pot.. As that's cooking, add the soaked jameed pieces (withthe water) into a blender along with the Labneh and yogurt drink, and blend on high speed until smooth.. Add the yogurt sauce to the lamb, using a strainer to make sure it stays smooth. Now add 2 cups of the leftover strained broth and mix. Keep mixing on medium heat until it foams, about 10–15 minutes.. Once it is done, cover and let it cool for another 45 minutes, or until the Iamb is tender. Finish it off with the tbsp of ghee.. Once rice is washed, strain it, and add oil and ghee to a pot on high heat, then add the rice once the ghee is melted.. Add the salt and turmeric and mix.. Add the hot water and let it come to a boil about 5 minutes.. Now lower the heat to low, and cover for another 15-20 minutes or until done.. To assemble the platter, you can start by adding a layer of shrak (thin bread) on the bottom. Drizzle about ½ cup yogurt soup over the top. Now layer the rice on it and add the lamb. Top with toasted almonds or pine nuts and parsley. Strain the yogurt soup into a bowl, and now the cardamom pods will come out. Serve and enjoy.. Take a bit of lamb, bread and rice to make a ball, then pop into your mouth in one bite! Enjoy | Jordanian | 485 kcal |
Turkish Bulgur Salad - Kisir - FalasteeniFoodie | 4 | 0 h 0 min | Salad, Side Dish | 1 cup fine burgul, 1½ cups boiling water, 2 Persian cucumbers, ¼ cup fresh mint, 2 tablespoons dried mint, ¼ cup parsley, ¼ cup green onions, ⅔ cup red onions, 1 large red bell pepper, 3 tablespoons extra virgin olive oil, 1 teaspoon salt, ¾ teaspoon cumin, 1 tablespoon pomegranate molasses, ⅓ cup mild red pepper paste | Add the dry bulgur to a bowl, and add the boiling water on top.. Mix with a spoon to make sure all grains get coated.. Cover and let it sit for half an hour.. Fluff with a fork. It should absorb all the water.. Add to the bulgur the finely chopped vegetables, and mix.. In a small bowl mix together the cumin, salt, pomegranate molasses, pepper paste, dry mint, and olive oil.. Mix well until smooth and pour over the salad.. Stir together until well combined and you are ready to serve. | Mediterranean, Middle Eastern | 137 kcal |
Lahm Bi Ajeen (Lahmacun) - FalasteeniFoodie | 10 | 0 h 25 min | Appetizer, Breakfast, brunch, Dough | ½ pound ground beef, 1 large onion, 2 Roma tomatoes, ½ bunch parsley, ½ tablespoon red pepper paste, 1½ tablespoons pomegranate molasses, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon 7 spices, ¼ teaspoon cinnamon, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon aleppo pepper, 5 garlic cloves, 1 teaspoon smoked paprika, 2 tablespoons olive oil, Lemon, Onions, ½ pound ground beef, 1 large onion, 2 Roma tomatoes, ½ bunch parsley, ½ tablespoon red pepper paste, 1½ tablespoons pomegranate molasses, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon 7 spices, ¼ teaspoon cinnamon, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon aleppo pepper, 5 garlic cloves, 1 teaspoon smoked paprika, 2 tablespoons olive oil, Lemon, Onions | Prepare the and divide into 10 pieces.. Put the veggies and spices in a food processor once finely ground, add them to the meat, and mix thoroughly.. Divide the dough into balls and let them rest for 5 minutes.. Spread some flour on a surface and roll your dough really thin.. Top the dough with the beef mixture.. Place in a preheated skillet on medium-low for 5 minutes, covered.. Move it to a pan, then into the lover broiler until dried and crispy. | Middle Eastern | 104 kcal |
Shish Barak-Dumplings in Yogurt - FalasteeniFoodie | Serving size not found | 1 h 45 min | Dinner, Main Course | 2 cups all purpose flour, 1 cup warm water, ½ teaspoon salt, ¾ pound 80/20 lean ground beef, 2 tablespoons oil, 2 tablespoons ghee, 1 teaspoon 7 spice, ½ teaspoon cinnamon, ½ teaspoon coriander powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, 4 cups whole milk plain yogurt, 1 cup labneh, 1 tablespoon bullion powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, 2 tablespoons cornstarch, 3 cups cold water, 3 tablespoons olive oil, 6 garlic cloves, 2 tablespoons parsley, 1 teaspoon dried mint, 2 cups all purpose flour, 1 cup warm water, ½ teaspoon salt, ¾ pound 80/20 lean ground beef, 2 tablespoons oil, 2 tablespoons ghee, 1 teaspoon 7 spice, ½ teaspoon cinnamon, ½ teaspoon coriander powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, 4 cups whole milk plain yogurt, 1 cup labneh, 1 tablespoon bullion powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, 2 tablespoons cornstarch, 3 cups cold water, 3 tablespoons olive oil, 6 garlic cloves, 2 tablespoons parsley, 1 teaspoon dried mint | Start by mixing the flour, water, and salt, and knead together until a ball forms.. Cover and let it rest for 30 minutes to 1 hour. It will not rise or fluff as there isn't any yeast or baking soda.. Add the oil and ghee to your pot or skillet. Add the finely diced onion and sauté until fragrant and translucent.. Add the beef and sauté until browned, making sure to break it apart as you go to make it fine.. Add the spices and cook until the beef is fully cooked and browned, about 7-10 minutes.. Once done, add in the toasted pine nuts (if using) and set aside to cool.. Once the filling is cooled, you are ready to fill.. Preheat the oven to 400 degrees.. Roll out the dough on a floured surface, and roll it out as thin as possible without making it paper thin.. Take something small and circular (a cookie cutter, or an Arabic coffee cup) and cut circles all around the dough.. Take one small circle from your cut dough, and stuff it with the beef filling until you are able to close it into a half circle, like an empanada or Qatayef.. Pinch both ends of the half-moon dough together to make the shape. They should look similar to tortellini or pelmeni.. Place onto a sheet pan with parchment paper and bake until some color, for about 12-15 minutes.. Add the yogurt, labneh, water, cornstarch, garlic powder, onion powder, and bullion powder to a pot and whisk well before adding it to the stove to make sure the cornstarch is well dissolved.. Whisk on medium high heat for about 10-15 minutes until it is bubbly. The yogurt will not break if mixed continuously.. Add the Shish Barak and stir.. Let it cook for about 15 minutes on medium low so the Shish Barak softens.. Fry the garlic and parsley or cilantro in some oil until golden, and add on top of the yogurt.. Add some dried mint and mix well. | Middle Eastern | Calories not found |
Authentic Walnut Baklawa - FalasteeniFoodie | 24 | 1 h 55 min | Dessert | 3 cups raw shelled walnuts, 2 tablespoons orange blossom water, 1 tablespoon rose water, ¾ cup sugar, 1½ tablespoons ground cinnamon, 1 pound phyllo, ½ cup ghee, ½ cup butter, 1⅓ cups qater/ simple syrup, 3½ cups sugar, 2 cups water, 1½ teaspoons lemon juice, 1 tablespoon orange blossom water, 3½ cups sugar, 2 cups water, 1½ teaspoons lemon juice, 1 tablespoon orange blossom water | Thaw the phyllo dough according to package instructions, and prepare the simple syrup ahead of time so it's at room temperature.. Coarsely chop the walnuts in the food processor and transfer them to a bowl.. Add the sugar, cinnamon, rose water, and orange blossom water.. Mix well and set aside.. Melt the ghee and butter in a bowl and set aside.. Count the phyllo dough sheets in the package. We are looking for 30-34 sheets. The Athens brand has two divided wrapped phyllo dough sheets per 1 pound package, which makes it easy to use.. Brush 1 tablespoon of butter/ ghee onto your 9*13 pan. Trim about ½ inch to ¾ inch of phyllo dough from the short side to make it fit the pan. You can also use a slightly bigger pan without trimming.. Place 3 sheets of phyllo at a time, flat, then lightly brush with the ghee and butter mixture. Repeat until half the amount of sheets are finished.. Place the walnut mixture evenly.. Now, lay another 2 phyllo sheets on top and lightly brush with butter/ ghee mixture. Place another 3 sheets and repeat. For the last sheet, lightly brush.. You should have some ghee/ butter leftover, about ½ cup.. Cut the baklawa into your desired shape, making sure to cut all the way to the bottom.. Pour the remaining amount of butter/ ghee all over, so it gets through the cuts.. Place in the oven at 350 F for about 50-55 minutes, until it gets golden. You can rotate the pan half way to make sure it browns evenly. Once out of the oven, immediately pour the room temperature syrup on top.. Garnish with finely chopped pistachios (if desired) and place into the fridge to cool for 2-3 hours.. Once cooled, reinforce the cuts again. Let it come to room temperature before removing and serving. Do not cover. | Middle Eastern | 270 kcal |
Chicken and Spinach Stew - FalasteeniFoodie | Serving size not found | 0 h 35 min | Dinner, Lunch, Main Course | 1 pound chicken breasts, 40 ounces spinach, 1 can hummus, 1 medium yellow onion, 5 cloves garlic, 3 tablespoons olive oil, 3-4 cups water or broth, 1 tablespoon chicken bullion, 1 teaspoon 7 spice, 1 teaspoon coriander powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon Aleppo pepper, ½ teaspoon black pepper, ½ teaspoon salt, ½ Lemon | Saute the minced onion and garlic with the oil until soft and fragrant.. Add the cubed chicken breast and saute.. Add the spices and mix well, and cook for 10-12 minutes or till the chicken is no longer pink and chewy.. Add the drained chickpeas and the chopped spinach, and mix.. Add the water or broth and mix.. Cover and let it simmer for 15 minutes.. Serve it with vermicelli rice and extra lemon. | Lebanese, Mediterranean, Middle Eastern, Palestinian | Calories not found |
Easy No Bake Lazy Cake Recipe - FalasteeniFoodie | 16 | 3 h 30 min | Dessert, party meal, Side Dish | ½ cup unsalted butter, 3 sleeves tea biscuits, ½ cup granulated sugar, ½ cup unsweetened cocoa powder, ½ cup semi sweet chocolate chips, 1 tablespoon Espresso powder, 1 cup water, 1 cup heavy whipping cream, 1 cup semi-sweet chocolate chips, ½ cup unsalted butter, 3 sleeves tea biscuits, ½ cup granulated sugar, ½ cup unsweetened cocoa powder, ½ cup semi sweet chocolate chips, 1 tablespoon Espresso powder, 1 cup water, 1 cup heavy whipping cream, 1 cup semi-sweet chocolate chips | Crush the biscuits into large pieces and place them in a bowl.. Now in a pot, on medium heat, mix the sugar, cocoa powder, chocolate chips, espresso powder, water, and butter and mix until melted.. Then, let it come to a slight boil. Once bubbling, add the mixture on top of the crushed biscuits and mix them well together.. Next, spray and preferably line the bottom and sides of your 9-inch spring-form pan with parchment paper or plastic wrap.. Add the biscuit mixture and press down firmly to make it even.. Place it into the fridge to cool while you make the ganache.. To a pot on medium-high heat, add the heavy cream.. Once you see the sides of the heavy cream bubble slightly, and steam comes out, remove it immediately.. Afterward, Pour on top of the chocolate chips do not stir, and let it sit for 3 minutes.. Then, once 3 minutes are up, stir with a metal spoon or fork until all the chocolate chips are melted and smooth.. Now pour on top of the cake evenly, and place into the fridge for 3 hours before slicing and serving. | Europe, Middle Eastern | Calories not found |
Best Marinade For Baked Chicken - FalasteeniFoodie | Serving size not found | 1 h 30 min | Dip, Sauce | 1 large roma tomato, ½ yellow onion, 5 cloves garlic, Jalapeño, ¼ bunch parsley, ¼ cup olive oil, 3 tablespoons yogurt, ¼ cup pepper paste, 2 tablespoons lemon juice, 1 teaspoon paprika, 1 teaspoon Aleppo powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon 7 spice, 1 teaspoon coriander powder, ½ teaspoon turmeric, 1 teaspoon salt, 1½ teaspoons sumac, 1 large roma tomato, ½ yellow onion, 5 cloves garlic, Jalapeño, ¼ bunch parsley, ¼ cup olive oil, 3 tablespoons yogurt, ¼ cup pepper paste, 2 tablespoons lemon juice, 1 teaspoon paprika, 1 teaspoon Aleppo powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon 7 spice, 1 teaspoon coriander powder, ½ teaspoon turmeric, 1 teaspoon salt, 1½ teaspoons sumac | Blend the vegetables with yogurt, oil, and pepper paste.. Add the spices and mix.. Lay the chicken pieces on a parchment lined baking tray and spread the marinade over them.. Use your hands to get the marinade into the little crevices and under the skin, making sure you don't forget the back.. Marinate for 1 hour, then bake at 425 F for 1 hour and 30 minutes covered. Once done, let it cook uncovered or broil until the skin crisps up.. For the leftover marinade, add it to a pot on medium heat and add water to make your desired consistency. Let it bubble then serve. | Lebanese, Middle Eastern, Palestinian | Calories not found |
Authentic Chicken Kabsa (Saudi Arabia National Dish) - FalasteeniFoodie | 4 | 1 h 0 min | Dinner, Lunch, Main Course | 4 whole leg quarters, 1½ large yellow onions, 6 garlic cloves, 1 dry lemon, 3 cinnamon sticks, 1 dried bay leaf, 5 cardamom pods, 4 whole cloves, 3 tablespoons olive oil, 1 large tomato, ¾ cup tomato sauce, 1 tablespoon tomato paste, 4 cups water, 1½ teaspoons salt, 2 tablespoons kabsa spices, ½ teaspoon cinnamon, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon curry powder, ½ teaspoon turmeric, ½ teaspoon ground cardamom, 1½ teaspoons 7 spice, 1 teaspoon coriander powder, 1 cup basmati rice, 1 teaspoon salt, 2 cups chicken broth, ½ teaspoon cinnamon, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon curry powder, ½ teaspoon turmeric, ½ teaspoon ground cardamom, 1½ teaspoons 7 spice, 1 teaspoon coriander powder, 1 cup basmati rice, 1 teaspoon salt, 2 cups chicken broth | To a pot, add olive oil and your finely diced onions. Brown on medium high heat.. Add the garlic cloves and sauté until fragrant; you can add a spicy pepper here if you like.. Add the chicken and whole spices(preferrably add them in a spice bag so they're easier to discard) and mix together, then sauté for 2–3 minutes, and add the ground spices and mix again.. Add the tomato paste, tomato sauce, pureed tomato, and water.. Mix well, cover, and let it come to a rolling boil for 5 minutes before lowering the heat to medium and letting it simmer for half an hour or until cooked.. Remove the whole spices from the broth and save the remaining broth. Then remove the chicken and add it to a pan or air fryer to crisp up. I broiled for a few minutes.. Add it to a pot along with the salt and the broth. If not enough broth is left, top the remaining amount with water.. Let it come to a rolling boil for 5 minutes before covering and simmering on low for 15-20 minutes.. Transfer the cooked rice to a large serving platter and place the chicken on top of it. You can also garnish with freshly chopped parsley, toasted almonds, or pine nuts if you want to add some crunchy texture. | Middle Eastern | 600 kcal |
Baba Ghanoush - FalasteeniFoodie | 14 | 1 h 5 min | Appetizer, brunch, Dip, Side Dish | 2 large eggplants, 8 large garlic cloves, ¼ cup yogurt, ¼ cup tahini, 3 tablespoons lemon juice, 1 teaspoon salt, Toasted pine nuts or almonds, 5 tablespoons olive oil | Preheat the oven to 450 degrees F.. Cut each eggplant in half lengthwise and place them onto a parchment paper lined baking sheet.. Drizzle each eggplant slice with about 1 tablespoon of olive oil on the flesh side, then flip it to have the flesh face down on the sheet.. Place the peeled garlic cloves into a small pocket of foil, and add 1 tablespoon of olive oil on top.. Close the aluminum foil pocket and place it into the same tray.. Cover and place into the oven for 50 minutes to 1 hour. Remove it and let it cool.. Peel the skin and scoop the insides into a bowl, adding the yogurt, tahini, salt, roasted garlic and lemon juice.. Mash well, either using a potato masher or a fork.. Fry your desired amount of pine nuts or almonds in olive oil for extra flavor.. Spoon over ready Mutabal, making sure to spoon some olive oil as well. | Mediterranean, Middle Eastern | 1279 kcal |
Bagel Bites Recipe - FalasteeniFoodie | 22 | 0 h 45 min | Breakfast, brunch, Dough | 2⅔ cups flour, ¼ cup oil, ¾ tablespoon active dry yeast, 2 tablespoons sugar, ½ teaspoon salt, ½ teaspoon baking powder, 1½ tablespoons powdered milk, 1 cup warm water or warm milk, 16 ounces cream cheese, 8 cups water, ¼ cup honey, 1 large egg, 1 tablespoon milk, 16 ounces cream cheese, 8 cups water, ¼ cup honey, 1 large egg, 1 tablespoon milk | Mix 1 cup of flour with the yeast, sugar, salt, baking powder, and powdered milk (if using).. Once mixed, add the warm water or warm milk, and whisk together well until no longer clumpy.. Cover and set aside in a warm place for 10 minutes.. After 10 minutes, you should see the mixture look bubbly and frothy.. Now add the remaining 1⅔ cups of flour and the oil.. Mix in your stand mixer (or by hand) until a smooth and soft dough forms, about 5-7 minutes.. Divide into equal-sized dough balls (about 20-22) and let them rest for 10 minutes while the water and honey mixture boils.. Once rested, spread each dough ball and add a chunk of cream cheese, then seal well.. Drop a few dough balls at a time then boil for 30 seconds.. Place on a baking sheet, brush with the egg wash, and sprinkle with seasoning.. Bake at 400 degrees F for 15-17 minutes and broil for 1-2 minutes. | American | Calories not found |
Namoura (Harissa) - FalasteeniFoodie | 30 | 1 h 30 min | Dessert | 3¾ cups coarse semolina, ¾ cup unsweetened shredded coconut, 1½ tablespoons baking powder, ⅓ cup sugar, ¼ cup flour, ½ cup unsalted butter, ½ cup neutral oil, 2 large eggs, 1 cup plain whole milk yogurt, ¼ cup whole milk, 1½ teaspoons vanilla, 3 tablespoons tahini, 3½ cups sugar, 2 cups water, 1½ teaspoons lemon juice, 1 tablespoon orange blossom water, 3½ cups sugar, 2 cups water, 1½ teaspoons lemon juice, 1 tablespoon orange blossom water | Add the sugar and water to a pot and let it come to a boil on medium heat.. Stir to remove sugar buildup on the bottom of the pot.. Once it starts boiling, add the orange blossom and lemon.. Let it boil for 15 minutes before removing it from the heat.. Mix the baking powder, sugar, semolina, and coconut together.. In another bowl, whisk the eggs, yogurt, melted butter, vanilla, milk, and oil together.. Pour on top of the dry mixture and mix until well combined. You should have a soft dough.. Take your half sheet pan and spread the tahini on it and spread it to the edges, making sure it’s all well coated.. Add the batter and press evenly.. Let it sit at room temperature for 1 hour.. After an hour has passed, cut it into square or diamond patterns.. This step is optional, but you can add almonds to the center of each piece now.. Bake at 350 for 20-30 minutes, and check the edges to make sure they brown.. Then, turn on the broiler and broil for a few minutes only so it doesn’t burn. Mine baked for 22 minutes and broiled for 4.. Once out of the oven, reinforce the cuts (cuts the lines again) and immediately pour 2 cups of simple syrup on top, making sure to get every piece.. Cover tightly and let it sit for 4 hours before serving so the semolina soaks up the Qater.. Serve up and enjoy! | Lebanese, Middle Eastern | 273 kcal |
Bazlama (Turkish Flatbread) - FalasteeniFoodie | Serving size not found | 1 h 45 min | Breakfast, Dinner, Dough, Side Dish, Snack | 5 cups flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1 tablespoon yeast, 1½ cups warm water, ¼ cup olive oil, ½ cup yogurt, 1 teaspoon salt, 1 cup chopped parsley, 2½ teaspoons Aleppo pepper, 1 cup white cheese | Mix 2 cups of flour with the yeast, sugar, salt, baking powder. Then add the warm water.. Mix well until no longer clumpy, and well incorporated.. Cover and set aside in a warm place for 10 minutes. It should have puffed up a bit once done.. Add the chopped parsley, Aleppo pepper, and cheese.. Add the remaining flour, yogurt, and olive oil and knead by hand or by stand mixer for 5-7 minutes.. Divide into 15 equal-sized dough balls and let them sit on a floured surface, then take one dough ball and roll it out to make a 4-inch circle.. Let it rest for 5-10 minutes while your pan preheats. Add the flattened dough to the pan and cover.. Once bubbled up and has brown spots on the bottom, flip and cover until browned from the other side.. Brush with butter and enjoy serving. | turkish | Calories not found |
Vegan Cauliflower Tahini Bake - FalasteeniFoodie | 6 | 0 h 40 min | Appetizer, Dinner, Lunch, Side Dish | 1 large head cauliflower, 1 teaspoon coriander powder, 1 teaspoon garlic powder, ¾ teaspoon Aleppo pepper, ½ teaspoon turmeric, ½ teaspoon salt, 3 tablespoons oil, 3 tablespoons oil, ½ large yellow onion, 5 cloves garlic, 1 bell pepper, 1 cup tahini, 2 cups warm water, ¼ cup lemon juice, 3 tablespoons yogurt, 1 teaspoon salt, 1 large head cauliflower, 1 teaspoon coriander powder, 1 teaspoon garlic powder, ¾ teaspoon Aleppo pepper, ½ teaspoon turmeric, ½ teaspoon salt, 3 tablespoons oil, 3 tablespoons oil, ½ large yellow onion, 5 cloves garlic, 1 bell pepper, 1 cup tahini, 2 cups warm water, ¼ cup lemon juice, 3 tablespoons yogurt, 1 teaspoon salt | Mix the cauliflower with coriander powder, garlic powder, Aleppo pepper, turmeric, salt, and olive oil then air-fry at 400 flipping halfway for 15-20 mins. Or you can deep fry or roast in the oven. They should be fork tender.. Heat the oil and add the onions and peppers and saute for 2 minutes, then add the minced garlic.. Then, sauté for 5 minutes or until all soft and fragrant.. Mix tahini with warm water, lemon juice, yogurt, and salt together with a whisk.. Once the vegetables are cooked and the cauliflower is cooked, layer them together in a baking dish and add the sauce on top.. Bake at 425 for 15 minutes, uncovered.. Top with toasted pine nuts, pomegranate seeds, and parsley. | Mediterranean, Middle Eastern, Palestinian | Calories not found |
Chicken Shawarma Rice Bowls - FalasteeniFoodie | 3 | 0 h 50 min | Dinner, Lunch, Main Course | 1 pound chicken breast, 2 tablespoons olive oil, 1½ tablespoons yogurt, 1 teaspoon coriander powder, ½ teaspoon Aleppo pepper, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon shawarma spices, 1 cup Basmati rice, 1½ teaspoons salt, ¾ teaspoon turmeric, ½ teaspoon coriander powder, 1 teaspoon onion powder, 2 tablespoons oil of choice, 2 cups Hot water, ½ cup mayo, 1 cup greek yogurt, 2 tablespoons lemon, 3 cloves garlic, salt, sumac onions, Middle Eastern pickled cucumbers, pickled turnips, tomato and cucumber salad, 1 pound chicken breast, 2 tablespoons olive oil, 1½ tablespoons yogurt, 1 teaspoon coriander powder, ½ teaspoon Aleppo pepper, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon shawarma spices, 1 cup Basmati rice, 1½ teaspoons salt, ¾ teaspoon turmeric, ½ teaspoon coriander powder, 1 teaspoon onion powder, 2 tablespoons oil of choice, 2 cups Hot water, ½ cup mayo, 1 cup greek yogurt, 2 tablespoons lemon, 3 cloves garlic, salt, sumac onions, Middle Eastern pickled cucumbers, pickled turnips, tomato and cucumber salad | In a large mixing bowl, add the spices, oil, and yogurt to the chicken breast and mix until all is combined. Cook on a pan on medium high heat for about 4–5 minutes on each side, then let it rest for 10 minutes before cutting.. Make sure to wash the rice and soak it for 20 minutes beforehand.. Drain the rice and add the oil to a pot on high heat, then add the drained rice and the spices, and mix well.. Add the hot water and let it boil for 5 minutes before reducing the heat to low. Then cover it and let it cook for 15-20 minutes until the water is evaporated and the rice is fluffy.. Combine all the ingredients of the white sauce in a small bowl and whisk together until smooth.. Top the rice with chicken, cucumber and tomato salad, your favorite toppings, and white sauce. Serve and enjoy! | Middle Eastern | 2402 kcal |
Basbousa Bil Qishta (Semolina Cake With Cream) - FalasteeniFoodie | 10 | 6 h 55 min | Dessert | 1 cup coarse Semolina, ½ cup unsweetened coconut, ½ cup sugar, 3 teaspoons baking powder, 2 large eggs, ¾ cup neutral oil, ¼ cup yogurt, 1 can table cream, 1 teaspoon vanilla, 2 tablespoons tahini, 3 cups milk, 5 tablespoons cornstarch, 1 teaspoon orange blossom, 2 tablespoons sugar, 3 cups milk, 5 tablespoons cornstarch, 1 teaspoon orange blossom, 2 tablespoons sugar | Prepare the syrup.. Mix together the semolina, coconut, sugar and baking powder.. In another bowl, mix together the oil, eggs, table cream, yogurt and vanilla.. Whisk well, then add them on top of the dry mixture, and mix until well combined.. Brush your 9×13 pan with the tahini, and make sure to brush the sides as well.. Add half of your batter and spread evenly, then bake at 350 for 15 minutes.. As it's baking, make the Qishta by mixing the cold milk, cornstarch, sugar and flavoring in a pot. But, make sure to dissolve the cornstarch well before turning on the stove.. Once mixed, move to medium heat and whisk until thickened. You don't want it too thick but also not watery. It should feel thicker.. Once the tray come out of the oven, add the Qishta on top immediately, and make sure to spread it evenly.. Let it sit for 5 minutes before carefully adding the remaining batter on top. You can add 1-2 tablespoons of water to the batter before spreading, so it goes on easier.. Bake it in the oven once again for 20 minutes, then broil for a few minutes until it gets a golden brown color.. Drizzle about 1 cup of syrup on-top and let it completely cool before cutting. | Egyptian, Lebanese, Middle Eastern, Palestinian, turkish | 158 kcal |
Arabic Chopped Salad (Salata Arabiyeh) - FalasteeniFoodie | Serving size not found | 0 h 15 min | party meal, Salad, Side Dish | 2 large tomatoes, 3 large radishes, 1 Romain heart, ⅓ green onion, ¼ cup parsley, ½ large cucumber, 1 teaspoon sumac, 1 lemon's juice, ½ teaspoon salt, 3 tablespoons olive oil, 1 teaspoon sumac, 1 lemon's juice, ½ teaspoon salt, 3 tablespoons olive oil | Chop everything finely.. Mix the dressing ingredients together and add to your chopped vegetables. | Middle Eastern | Calories not found |
No Bake Éclair Cake - FalasteeniFoodie | 6 | 3 h 15 min | Dessert | 1 box graham crackers, 1 tub cool whip, 2 3½ ounces packages of vanilla pudding, 4 cups milk, 1 tub chocolate frosting | Using a whisk (or hand mixer), mix 3 cups of cold milk with the 2 packets of vanilla pudding, and the thawed tub of cool whip until thickened. Set aside.. Lightly dunk each graham cracker in the remaining 1 cup of milk and layer the bottom of your pan.. Spread some of the pudding mixtures on top and repeat the layers until finished. Keep in mind that your last layer should be graham crackers.. Once done, spread the entire can of frosting on top. To make it easier, remove the plastic cap and the foil cover and microwave for a short amount of time, 10 seconds at a time, until it's easier to spread (but not melted).. Once added to the pan, cover and refrigerate for 3 hours. | French | Calories not found |
Date Energy Balls - FalasteeniFoodie | Serving size not found | 0 h 40 min | Dessert | 2 cups pitted medjool dates (20-22 pieces), ⅔ cup gluten free rolled oats, ¾ teaspoon cinnamon, ½ teaspoon ground cardamom, 2 tablespoons nut butter of choice, ¼ cup dark chocolate chunks, 2 tablespoons chia or flaxseed, pistachios, dried Cranberries, coconut, sesame seeds, pistachios, dried Cranberries, coconut, sesame seeds | Soak the pitted dates in hot water for 10 minutes to soften them. Once soften, discard all the excess water and pat dry.. Add to a food processor and process until a smooth paste forms.. Add the nut butter of choice to the oats, chia or flaxseeds and spices and process until well combined.. Remove and add in the dark chocolate chopped finely.. Mix and shape into balls. Wetting the hands slightly helps smoothen the date energy balls.. Dip them into your favorite topping such as coconuts, pistachios, cranberry, and sesame.. Place on aparchment paper lined plate and put it in the freezer for 30 minutes to firm before serving.. Keep covered in the fridge for optimal use. You can use date paste instead of wholedates. | Middle Eastern | Calories not found |
Mushabak Halabi (Middle Eastern Churros) - FalasteeniFoodie | 5 | 0 h 0 min | Dessert, Snack | 2 cups fine semolina, ¾ cup all purpose flour, 1 cup warm water, ¾ cup milk, 3 tablespoons yogurt, ¼ cup neutral oil, 3 tablespoons sugar, 1½ tablespoons cornstarch, 1 teaspoon yeast, Qater/sheera | Mix the flour, semolina, yeast, cornstarch and sugar in one bowl.. In a large bowl or large measuring cup, add the milk, yogurt, water, and oil. Mix well making sure your yogurt, water, and milk are at room temperature.. Add it to the dry mixture and mix well with a whisk. The consistency of the dough should be slightly runny, but not liquidy.. Cover with foil or plastic and let it sit at room temperature for 1 hour. Do not leave it under a blanket.. Once an hour is over, use a piping bag fitted with a 1M star tip and fill it with the mixture.. Heat your oil (about 4 cups) on medium-high heat. Use a wooden skewer or a wooden spoon to test if it’s ready, if the oil bubbles around it, then you’re good to go.. Pipe the batter into a spiral shape starting from the middle and working your way out, then let it turn golden before turning and letting it get golden onto the other side.. Immediately, place it into room temperature qater/sheera and let it sit for a minute or longer, the longer it sits the sweeter and softer it gets.. Just like that they will be ready to serve and can stay good for a few hours. | Middle Eastern | Calories not found |
Qatayef Asafiri (Middle Eastern Cream-Filled Pancakes) - FalasteeniFoodie | 6 | 1 h 0 min | Dessert | 1½ cups all-purpose flour, 1 cup fine semolina, 1½ tablespoons baking powder, 3 tablespoons sugar, ½ teaspoon yeast, ⅛ teaspoon salt, 1 teaspoon orange blossom water or rose water, 3 cups lukewarm water, 4 cups half-and-half, 5 tablespoons cornstarch, 1 teaspoon orange blossom, 1 teaspoon rose water, ¼ teaspoon mastic, Pistachios, 1½ cups all-purpose flour, 1 cup fine semolina, 1½ tablespoons baking powder, 3 tablespoons sugar, ½ teaspoon yeast, ⅛ teaspoon salt, 1 teaspoon orange blossom water or rose water, 3 cups lukewarm water, 4 cups half-and-half, 5 tablespoons cornstarch, 1 teaspoon orange blossom, 1 teaspoon rose water, ¼ teaspoon mastic, Pistachios | Sift all dry ingredients into a blender, and then add the lukewarm water.. Blend them all for 2 minutes, and then let the blended mixture sit for half an hour covered.. Once rested, blend again for 30 seconds.. Pre-heat your skillet or griddle on medium high and pour the qatayef into desired size, typically asafiri are small.. Pour some mixture, wait for the surface to dry, and then remove and place it onto a clean towel.. Do not flip them to the other side as you do with pancakes.. Cover them with the towel to keep them from drying out until they are ready to be filled.. Crush the mastic in a mortar and pestle with half teaspoon sugar until completely fine and powdery.. Add all the complete ingredients to a pot and whisk together well until the cornstarch is dissolved and incorporated.. Place the pot onto the stove on medium heat and continuously whisk the mixture until thickened for about 12-15 minutes.. Once thickened, pour it into a plate or bowl, and cover it with plastic wrap. Make sure the plastic wrap touches the surface of the qishta so that it doesn't develop a crust.. Refrigerate the qishta until it is cold and ready to use.. Stuff the qatayef half way, and seal the back end.. Dip in pistachios and serve with simple syrup. | Mediterranean, Middle Eastern | 376 kcal |
Meat Stuffed Pitas (Palestinian Arayes) - FalasteeniFoodie | 12 | 0 h 30 min | Dinner, Lunch, Main Course, Side Dish | 1 small yellow onion, 1 pound 80-20 ground beef, 1 pound 90-10 ground beef, 4 garlic cloves, 2 large roma tomatoes, ¾ bell pepper, ⅓ jalapeno (optional), 2 teaspoons aleppo pepper, 2 teaspoons 7 spice, 1 tablespoon salt, ½ teaspoon black pepper, 3 tablespoons olive oil, plus more for brushing., 6 full pita breads | Add the vegetables to a food processor and process until chunky.. Add to the beef along with the spices and mix well.. Fill into your pita, to your desired thickness. Do not make them too thick or they won't cook fully and evenly.. Brush a small amount of olive oil (about 1 teaspoon) on each side of the pita.. Bake at 400℉ until the beef is all the way cooked through and the bread is crispy. (about 8-10 minutes per side depending on your oven). Flip half way through cooking. I recommend broiling for a minute or two to crisp up more, but keep a careful watch on them so they don't burn. Or you can air fry on 400℉ for 12-16 minutes flipping halfway.. *you can bake them on a wired rack if you're afraid of them getting soggy, and you dont want to bake them extra or broil them. | Middle Eastern, Palestinian | 278 kcal |
Middle Eastern Spiced Baked Chicken - FalasteeniFoodie | 4 | 1 h 0 min | Dinner, Lunch, Main Course | 4 leg quarters, whole, 2 tablespoons yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon 7 spice, 1 teaspoon coriander powder, 1 teaspoon Aleppo pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, 1½ tablespoons old bay seasoning, ¼ tablespoon ground cardamom, ½ tablespoon turmeric, 1 teaspoon sumac, 2-4 large potatoes, 1 medium yellow onion, 6 garlic cloves, sriracha, shatta or sambal | Add the spices, yogurt, and olive oil to the chicken and mix well.. Make sure to rub the mixture under the skin.. Peel and cut the potatoes into 1 inch pieces, and finely dice and chop the onion and garlic.. Add to a deep baking pan and mix well.. Cover with aluminum foil and bake in a preheated oven at 425 for 45-55 minutes or until the chicken is cooked through and the internal temperature reaches 165 F. Uncover to crisp up, or broil for a few minutes. | Middle Eastern | 435 kcal |
Freekeh Soup - FalasteeniFoodie | Serving size not found | 0 h 25 min | Appetizer, Side Dish, Soup | 1 medium yellow onion, 3 tablespoons olive oil, 1 pound chicken breast, 1 cup fine freekeh, 8 cups hot water, ½ teaspoon salt, 1½ teaspoons chicken bouillon powder, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1½ teaspoons 7 spice or allspice | Sauté the onion in the olive oil until translucent.. When the onions are cooked, add the cubed chicken to it.. Top with the seasonings and mix until the chicken gets some color, and gets cooked halfway.. Add the washed freekeh and the water and cover.. Let it boil for 5 minutes before simmering for another 20 minutes or so until the freekeh is soft and chicken is cooked through. | Middle Eastern | Calories not found |
Ashta, Middle Eastern Clotted Cream - FalasteeniFoodie | Serving size not found | 0 h 20 min | Dessert | 4 cups half n half, 6 tablespoons cornstarch, 1 teaspoon orange blossom, 1 teaspoon rose water, ¼ teaspoon crushed mastic | Crush the mastic in a mortar and pestle with ½ teaspoon of sugar until completely fine and powdery.. Add the complete ingredients to a pot and whisk together well until the cornstarch is dissolved and incorporated.. Add the pot on the stove on medium heat and continuously whisk until thickened for about 12 to 15 minutes.. Once thickened, pour into a plate or a bowl and cover with plastic wrap. Make sure the plastic touches the surface of the Qishta so it doesn't develop a crust.. Refrigerate until it's cold and ready to be used. | Middle Eastern | Calories not found |
Spinach Fatayer - FalasteeniFoodie | 28 | 0 h 0 min | Appetizer, brunch, Side Dish | 5 cups all-purpose flour, ½ cup vegetable oil, 1-2 tablespoons sugar, 3 tablespoons powdered milk, 1 tablespoon active dry yeast, 1 teaspoon baking powder, 1 teaspoon salt, 2 cups warm milk, 40 ounces spinach, ½ tablespoon salt, 1 teaspoon salt, 2 red onions, ¼ cup sumac, 1 lemon, ¼ cup olive oil, salt, jalapeno pepper, 5 cups all-purpose flour, ½ cup vegetable oil, 1-2 tablespoons sugar, 3 tablespoons powdered milk, 1 tablespoon active dry yeast, 1 teaspoon baking powder, 1 teaspoon salt, 2 cups warm milk, 40 ounces spinach, ½ tablespoon salt, 1 teaspoon salt, 2 red onions, ¼ cup sumac, 1 lemon, ¼ cup olive oil, salt, jalapeno pepper | Start by mixing 2 cups of all-purpose flour, active dry yeast, sugar, baking powder, powdered milk, and salt. Then, add warm water or warm milk to a large bowl.. Mix them all together. Cover it, and let it sit in a warm place for 10-15 minutes.. After 10 minutes, add 3 cups of all-purpose flour and the oil to the dough. Mix them well.. Knead it for about 5-10 minutes. It will come together really quickly. For more details, check the Ten Minute Multi-Use Dough recipe.. Roughly chop the spinach and add ½ tablespoon salt to it. Then, put the chopped spinach in a colander and mix it with your hands to squeeze out all the liquid.. Finely chop your onions and add 1 teaspoon salt to them. Then, put them in a separate colander to squeeze the liquid out as well.. Once you squeeze the liquids, mix the spinach and onions together along with the sumac, lemon juice, olive oil, and salt to taste. Add jalapeno pepper if desired and mix.. Oil your surface and your hands lightly. Spread your desired amount of dough and add the spinach mixture to the middle and spread it out leaving a little space on the edges.. Fold the two ends of the dough one on top of the other. Then, fold the third side of the top of the first two. To make sure it is tightly closed, you can pinch the edges of the dough together. Lay the seam side down on a lined baking sheet.. Bake at 450℉ for 10-15 minutes or until golden, and enjoy! | Middle Eastern | 4269 kcal |
Maamoul (Date Filled Cookies) - FalasteeniFoodie | 20 | 1 h 15 min | Dessert | 4 cups fine semolina, 1 cup butter, ½ cup ghee (samna), 3 tablespoons powdered milk, ½ teaspoon ground mastic, ¼ teaspoon ground mahlab, 3 tablespoons maamoul spices, 4 tablespoons sugar, 1 cup half and half or milk, 1 teaspoon yeast, ½ cup flour, 2 packages date paste, ¼ teaspoon mahlab, 2 tablespoons butter, 3 tablespoons ghee, ¼ teaspoon mastic, 1 tablespoon maamoul spices, 4 cups fine semolina, 1 cup butter, ½ cup ghee (samna), 3 tablespoons powdered milk, ½ teaspoon ground mastic, ¼ teaspoon ground mahlab, 3 tablespoons maamoul spices, 4 tablespoons sugar, 1 cup half and half or milk, 1 teaspoon yeast, ½ cup flour, 2 packages date paste, ¼ teaspoon mahlab, 2 tablespoons butter, 3 tablespoons ghee, ¼ teaspoon mastic, 1 tablespoon maamoul spices | Add the warm melted butter and ghee onto the semolina and rub between hands for 5-10 minutes.. Leave it covered for 24-48 hours before stuffing continues.. Add the rest of the dry ingredients to the semolina after resting.. Mix yeast and 1 teaspoon sugar with warm liquid and let it activate.. Mix with semolina and knead for 5 minutes, then let it rest covered for 20-30 minutes.. Combine the ingredients of the date filling very well.. Stuff the maamoul and bake on a cookie sheet at 425℉ for about 10-12 minutes or until bottoms are golden brown.. Transfer to top rack for 3-5 minutes until dried and a tiny bit golden. | Middle Eastern | 118 kcal |
Nescafe Cake (Ice Box Coffee Cake) - FalasteeniFoodie | 10 | 0 h 0 min | Dessert, party meal, Snack | 1 pints heavy cream, 1 teaspoons vanilla, ¾ can sweetened condensed milk, ½ tablespoons Instant coffee, 4 tablespoons Instant coffee, 1 cups hot water, 2 sleeves tea biscuits, 1 pints heavy cream, 1 teaspoons vanilla, ¾ can sweetened condensed milk, ½ tablespoons Instant coffee, 4 tablespoons Instant coffee, 1 cups hot water, 2 sleeves tea biscuits | Add the heavy cream, vanilla, sweetened condensed milk, and instant coffee to a mixing bowl.. With a hand mixer, mix until soft peaks are formed. You don't want pipe-able whipped cream. Set aside.. Mix the hot water with the instant coffee until dissolved.. Grab a biscuit, and dip it into the hot coffee mixture a few times to make sure it's well-saturated with liquid.. Shake off the excess liquids, and line the bottom of your 9×13 pan.. Lay the biscuits flat, then add a layer of cream, then more dipped biscuits and more cream, and finally, more dipped biscuits and the final layer of cream. A total of 3 layers of cream.. Finish it with a dusting of cocoa powder. Cover and refrigerate for a minimum of 4 hours, best overnight. | Mediterranean | 340 kcal |
Qatayef Recipe - FalasteeniFoodie | 6 | 0 h 55 min | Dessert | 1½ cups all-purpose flour, 1 cup fine semolina, 1 tablespoon baking powder, ½ teaspoon yeast, 3 tablespoons sugar, ⅛ teaspoon salt, 1 teaspoon orange blossom water, 3 cups lukewarm water, pistachios, simple syrup, Ackawi, 1½ cups all-purpose flour, 1 cup fine semolina, 1 tablespoon baking powder, ½ teaspoon yeast, 3 tablespoons sugar, ⅛ teaspoon salt, 1 teaspoon orange blossom water, 3 cups lukewarm water, pistachios, simple syrup, Ackawi | Sift all dry ingredients into a large bowl and whisk them well.. Pour them into a blender and add the lukewarm water.. Add a little bit of orange blossom water. This step is optional but it adds a nice flavor to the dough.. Blend for 2 minutes on high speed, then let it sit for half an hour covered.. Once rested, blend again for 30 seconds.. Preheat your non-stick skillet or griddle to medium-high and pour the qatayef batter into the desired size. Make sure to do a few trials and errors. With my new stove, I used the heat on medium low for it to not turn a dark color.. Wait for the surface to dry, then remove and place onto a clean towel. Do not flip the pancake.. Cover them with another kitchen towel to prevent them from drying out until ready for filling.. It’s time to stuff the qatayef with shredded or broken-apart cheese. Be sure not to overstuff them.. Stuff the qatayef with the shredded/broken apart cheese making sure to not overstuff.. Seal well by pinching the edges shut.. Fry over medium heat or bake brushed in oil until crispy, about 22-30 minutes, flipping halfway.. Dunk them immediately in simple syrup. | Middle Eastern | 139 kcal |
Karak Chai - FalasteeniFoodie | 4 | 0 h 15 min | Beverages, Drinks | 3 bags black or Ceylon tea, 3 cups water, 1½ cinnamon sticks, 3 whole cloves, Handful cardamom, ¼-⅓ cup evaporated milk, 2 tablespoons sugar, ginger, saffron, star anise | Add the water to your pot or kettle, add the sugar, and stir to combine. Let it boil on high heat until the sugar is dissolved. Alternatively, you can caramelize the sugar first then slowly add the water.. Add the cardamom and cinnamon. If you’re using other spices add them too. Let them simmer in the water for 1-2 minutes before adding in the tea (I find it helps keep the strength of the spice flavors this way).. Add the tea. Let it heat up and come to a boil on high for about 5-6 minutes.. Add the evaporated milk.. Let it bubble up before aerating it by adding a ladle to scoop some tea and ladle it from a distance a few times. You can also remove the teapot from heat and let the bubbles come down before doing it one more time.. Strain karak tea and serve it with sugar, as you prefer.. Serve and enjoy. | Indian, Middle Eastern | 100 kcal |
Dawood Basha (Kufta and Potato Stew) - FalasteeniFoodie | 4 | 0 h 30 min | Dinner, Lunch, Main Course | ½ pound 80/20 ground beef, 1 teaspoon Allspice, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon coriander powder, ¼ cup finely chopped parsley, 5 tablespoons olive oil, ½ medium yellow onion, 1 extra large Russet potato, 1 can tomato sauce, 1½ cups hot water, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Allspice, 1 tablespoon bullion powder, salt, 5 large cloves garlic, ½ pound 80/20 ground beef, 1 teaspoon Allspice, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon coriander powder, ¼ cup finely chopped parsley, 5 tablespoons olive oil, ½ medium yellow onion, 1 extra large Russet potato, 1 can tomato sauce, 1½ cups hot water, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Allspice, 1 tablespoon bullion powder, salt, 5 large cloves garlic | Mix the ground beef with the spices and parsley and roll into small meatballs.. To a pot, add 3 tablespoons olive oil and heat up before adding the finely chopped onion and the diced potatoes.. Let them cook on medium heat until onions are translucent and potatoes develop some color.. Make room for the meatballs and add them in, letting them brown for 2 minutes before turning and browning for another 2 minutes.. Add the tomato sauce and water and the rest of the spices.. Mix and let it simmer on medium heat for 20 minutes, or until potatoes are fork tender and meatballs are cooked.. In a separate pan, heat up the remaining 2 tablespoons olive oil and add the minced garlic.. Fry until golden, and then add it to the pot of stew.. Mix well, serve with vermicelli rice, and top it with roasted pine nuts and chopped parsley. | Mediterranean, Middle Eastern | 406 kcal |
Authentic Palestinian Knafeh - FalasteeniFoodie | 10 | 0 h 55 min | Breakfast, Dessert | 1¼ pounds shredded knafeh dough (shredded phyllo dough or kataifi dough), 1 stick unsalted butter, ⅓ cup ghee, ½ tablespoon powdered color for shredded dough, 1½ tablespoons ghee, 1½ teaspoons coloring powder, 1½ pounds Nabulsi cheese, 1 cup shredded mozzarella, 1 pound akawi cheese, 16 ounces fresh mozzarella, 1¼ pounds shredded knafeh dough (shredded phyllo dough or kataifi dough), 1 stick unsalted butter, ⅓ cup ghee, ½ tablespoon powdered color for shredded dough, 1½ tablespoons ghee, 1½ teaspoons coloring powder, 1½ pounds Nabulsi cheese, 1 cup shredded mozzarella, 1 pound akawi cheese, 16 ounces fresh mozzarella | Start by shredding the knafeh dough. You can use the food processor like I did to make this process easier. The dough should be in short strands, not powder-like.. Transfer the shredded dough to a bowl and add the iconic orange powder coloring.. Pour the melted butter and ghee into the dough and mix them with your hands. Make sure to rub them into the strands so they are well-coated with the butter and ghee. Set them aside.. Spread the melted ghee with food coloring into the baking pan evenly.. Take about ¾ of the knafeh dough and spread it evenly across the pan. With the palms of your hands, press down firmly to ensure the dough sticks to the pan.. Shred your fresh mozzarella smaller and cut the akawi and Nabulsi cheese into smaller pieces.. Add the akawi and Nabulsi cheese into the pan over the dough, with the shredded mozzarella sandwiched between them.. Add the layer of fresh mozzarella on top as the file layer in the center of the knafeh.. Top with the remaining knafeh dough evenly over the cheese layer across the pan.. Cover with aluminum foil and bake at 450℉ for 20 minutes or until cheese bubbles.. Remove it from the oven, run a knife along the edges to loosen the knafeh. Flip it into a larger or same size pan.. Return it into the oven for about 5 minutes.. Serve in individual pieces topped with simple syrup and garnished with crushed pistachios. | Middle Eastern, Palestinian | 527 kcal |
Middle Eastern Kidney Bean Beef Stew - FalasteeniFoodie | Serving size not found | 0 h 0 min | Dinner, Lunch, Main Course | 1 pound kidney beans, 1 pound beef stew meat, 1 small yellow onion, 3 tablespoons olive oil, 1½ teaspoons garlic powder, 1 ½ teaspoons onion powder, 1 teaspoon black pepper, 1 tablespoon bullion powder, ¼ teaspoon ginger powder, 1 teaspoon cumin, ¼ teaspoon ground nutmeg, 2 ½ cups tomato sauce, 2 tablespoons tomato paste, 3 cups hot water, salt, 8 large cloves of garlic, 2 tablespoons cilantro or parsley | Wash the beans and soak them for a minimum of 12 hours.. To a pot, add the olive oil and sauté the onion until soft and translucent.. Add the beef and sauté until browned and no longer red.. Add the seasonings and mix.. Add the drained beans and mix again.. Add the water, and cover. Let it come to a boil before lowering the heat until it's cooked all the way through, and the beans are soft.. Add the tomato sauce and paste and let it cook for another 10 minutes.. Fry the garlic and cilantro or parsley in olive oil until the garlic is golden and fragrant, then add to the pot of stew. Make sure to salt to taste.. Mix and serve with vermicelli rice. | Mediterranean, Middle Eastern | Calories not found |
Honey Garlic Sriracha Wings - FalasteeniFoodie | Serving size not found | 0 h 0 min | Dinner, Lunch, Main Course, party meal | 4 cloves garlic, 1½ tablespoons butter, 1 tablespoon soy sauce, ¼ cup honey, 2 tablespoons brown sugar, 3-4 tablespoons sriracha, 2 pounds party wings, 1½ tablespoons all purpose flour, 1 teaspoon baking powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon salt, 4 cloves garlic, 1½ tablespoons butter, 1 tablespoon soy sauce, ¼ cup honey, 2 tablespoons brown sugar, 3-4 tablespoons sriracha, 2 pounds party wings, 1½ tablespoons all purpose flour, 1 teaspoon baking powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon salt | Pat dry the wings. Mix the flour, seasonings and baking powder together. Add the wings and coat them well. Spray the bottom of your air fryer basket with cooking spray and line the wings, making sure not to overcrowd them.. Spray the top, and air fry at 400 for 16 minutes, flipping them half way. They should become golden and crispy. In the mean time, in a sauce pan, melt the butter,. Once melted, add the minced garlic and sauteed until fragrant and golden.. Add the sauces and sugar, and mix together until sugar is dissolved.. Add more sriracha to your liking.. Add on top of the wings and toss to coat, and serve. | International | Calories not found |
Easy Buffalo Chicken Quesadillas - FalasteeniFoodie | Serving size not found | 0 h 0 min | Dinner, Lunch, Main Course | 1 pound chicken breast, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon salt, 2 tablespoons oil, ⅔ cup buffalo sauce, 3 tablespoons melted unsalted butter, 1 tablespoon powdered ranch seasoning, sour cream, tortillas, green onions, Shredded Mexican blend Cheese, 1 pound chicken breast, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon salt, 2 tablespoons oil, ⅔ cup buffalo sauce, 3 tablespoons melted unsalted butter, 1 tablespoon powdered ranch seasoning, sour cream, tortillas, green onions, Shredded Mexican blend Cheese | Mix well.. Brush your flour tortillas with your desired amount of sour cream.. Add the chicken.. Top with shredded Mexican blend cheese and green onions.. Close and pan-fry until crispy or into a panini press to crispen up.. Serve with sour cream, ranch dressing, or blue cheese dressing. | Mexican | Calories not found |
Cucumber Yogurt Salad | Khiyar Bi Laban - FalasteeniFoodie | 3 | 0 h 0 min | Salad, Side Dish | ⅔ cup plain whole milk yogurt, ½ cup water, juice of 1 lemon, 3 Persian cucumbers, 1 teaspoon salt, 2 small garlic cloves, 2 teaspoons dried mint | Chop the cucumbers into medium cubes. Then, add the grated garlic cloves, lemon juice and yogurt to the cucumber. Sprinkle the salt and dried mint.. Next, add water and mix. Enjoy it at room temperature or leave it in the fridge for some time, and enjoy a refreshing cold bowl of khiyar bi laban. | Middle Eastern | Calories not found |
Easy Pan-Seared Fish Tacos - FalasteeniFoodie | 4 | 0 h 0 min | Dinner, Lunch, Snack | 4 Tilapia fillets, 1½ teaspoons onion powder, 1½ teaspoons garlic powder, 1 teaspoon salt, ½ teaspoon cumin, 1 teaspoon paprika, ¼ teaspoon black pepper, 2 tablespoons oil, 1 lemon, 4 tacos | Bring all the spices and salt into a good mix.. Season the fish strips with the spice mixture.. Let the pieces sit for 30 minutes.. Pan fry the fish in a pan greased with oil for 3-4 minutes on each side.. Distribute the cooked fish over the warm tacos.. Top the fish with chopped veggies or dressing of your choice. | International | Calories not found |
Qater (Sheera) - FalasteeniFoodie | Serving size not found | 0 h 0 min | Dessert | 3½ cups sugar, 2 cups water, 1½ teaspoons lemon juice, 1 tablespoon orange blossom water | Add the sugar and water to a pot and let it come to a boil on medium heat.. Stir to remove sugar buildup on the bottom of the pot.. Once it starts boiling, add the orange blossom and lemon.. Let it boil for 15 minutes before removing it from the heat. | Mediterranean | Calories not found |
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