title
stringlengths 5
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| servings
stringlengths 1
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stringclasses 96
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stringlengths 4
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⌀ | sections
stringlengths 44
2.43k
| instructions
stringlengths 12
4.37k
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stringclasses 66
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Easy Skillet Doner Kebab (Lamb/Beef)
|
4 servings
|
270
|
Main Dishes
|
[{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'large', 'name': 'onion', 'notes': 'quartered'}, {'amount': '1/2', 'unit': 'kg', 'name': 'regular ground beef', 'notes': '(500g) or a mix of lamb and beef'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'whole yogurt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'whole milk', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'fresh thyme', 'notes': 'leaves picked'}, {'amount': '1 1/2', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1-2', 'unit': 'tablespoons', 'name': 'olive oil', 'notes': 'or butter'}]}, {'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'cup', 'name': 'greek yogurt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'mayonnaise', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'lemon', 'notes': 'juiced'}, {'amount': '', 'unit': '', 'name': 'salt and pepper to taste', 'notes': ''}, {'amount': '2', 'unit': 'tablepsoons', 'name': 'fresh dill, finely chopped', 'notes': 'or substitute 1 teaspoon dried dill'}, {'amount': '1', 'unit': '', 'name': 'garlic clove', 'notes': 'grated on a microplane'}]}, {'section_title': '', 'ingredients': [{'amount': '', 'unit': '', 'name': 'thinly sliced tomato', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'pickles', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'pita bread or flatbread', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'onion sumac salad', 'notes': '1 thinly sliced white or red onion combined with 2 teaspoons sumac, 1/4 cup chopped parsley, a pinch of salt and 1 tablespoon olive oil'}]}]
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in a food processor, pulse the chopped onion until finely minced. add the ground meat, fresh thyme, salt, pepper, yogurt and milk, blending until evenly mixed and smooth, for at least 1-2 minutes.,lay out a large piece of plastic wrap or wax paper and scoop the meat onto it. shape the meat into a 20 cm large log using the plastic wrap, twisting the ends to seal and compact it into a sausage-like form. freeze until solid for at least 4 hours.,once the kebab meat is solid, unwrap a portion and place it horizontally on a kitchen towel to avoid slipping. slice it thinly along the circular side, about 5 mm thick. if you find it easier to stand it up, you can also slice along the longer side.,heat a large heavy bottomed cast iron skillet over medium-high heat with a light spray of oil. cook the meat strips until golden brown on each side, about 2 to 3 minutes, then transfer to a dish. work fast in batches before the doner slices defrost completely. you also should not crowd the pan or they will steam.,in a small bowl, combine the greek yogurt, mayonnaise, lemon juice, salt and pepper, dill and the grated garlic clove. whisk the sauce then taste and adjust for salt as desired.,to assemble the doner kebab, place crispy meat slices on a pita or flatbread, add sliced tomato, sumac onion salad, and drizzle with white sauce. roll up the doner kebab and serve with extra white sauce on the side
|
turkish
|
440 kcal
|
30-Minute Bulgur Pilaf (Turkish Recipe)
|
6 people
|
30
|
Side Dishes
|
[{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': 'coarse bulgur', 'notes': '(#3)'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'butter', 'notes': ''}, {'amount': '2', 'unit': 'tablespoon', 'name': 'olive oil', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': 'finely diced'}, {'amount': '1', 'unit': '', 'name': 'red bell pepper', 'notes': 'finely diced'}, {'amount': '4', 'unit': '', 'name': 'garlic cloves', 'notes': 'minced'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'tomato paste', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'sweet red pepper paste', 'notes': ''}, {'amount': '1.5', 'unit': 'teaspoons', 'name': 'salt', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'dried mint', 'notes': ''}, {'amount': '4', 'unit': 'cups', 'name': 'chicken broth or water', 'notes': ''}]}]
|
in a saucepan or large skillet, melt the butter along with the olive oil over medium heat,add the chopped onions and cook for 4-5 minutes until softened,add in the chopped peppers and continue sautéing for another 2-3 minutes,add in the minced garlic and cook for an additional 1-2 minutes,season with pepper and salt and mix for about 1-2 minutes,add in the red pepper paste and tomato paste, mixing until combined, about 1-2 minutes,next add in the dried mint and then the bulgur, mix well until fully combined,pour in the water or broth and allow the mixture to come to a boil,reduce heat to low, cover with a tight fitting lid and simmer for 25 minutes,fluff up the bulgur and serve with yogurt and mint.
|
turkish
|
218 kcal
|
Roasted Eggplant Dip
| null |
70
|
Dips & Sauces
|
[{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'large eggplant', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'onion', 'notes': ''}, {'amount': '1.5', 'unit': 'tsp', 'name': 'paprika', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'chilli powder', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': 'salt', 'notes': ''}, {'amount': '1.5', 'unit': 'tsp', 'name': 'sugar', 'notes': ''}, {'amount': '2', 'unit': 'tbsp', 'name': 'tomato paste', 'notes': ''}, {'amount': '1', 'unit': 'tbsp', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'olive oil', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'garlic cloves', 'notes': ''}]}]
|
start by washing and peeling your eggplant every other stripe (like a zebra pattern) and cut into small cubes.,slice your onions into thin slices.,mix together the paprika, chilli powder, salt, sugar, tomato paste, pomegranate molasses, olive oil, and crushed garlic until well combined.,marinate the eggplant and onions with the mixture until well combined.,place in an oven dish with a lid and bake at 400f for 1 hour.,check to ensure eggplant is really soft (may need more time depending on oven). you should be able to mash it really easily with a fork.,mash the dip with a fork to create a chunky consistency (or continue mashing for a more smooth paste - per preference).,adjust salt to your liking and cool the dip in the fridge.,garnish with more olive oil, parsley, walnuts and serve with pita bread. enjoy!
|
turkish
| null |
Turkish Borek Recipe
|
Serves – 12
|
55
|
Breakfast, Entree or Side Dish
|
[{'section_title': 'for the crust', 'ingredients': [{'amount': '1', 'unit': '', 'name': '(16 ounce) package phyllo dough,', 'notes': 'thawed if frozen'}, {'amount': '', 'unit': '', 'name': '', 'notes': 'for greasing'}, {'amount': '1', 'unit': '', 'name': 'medium egg,', 'notes': 'beaten'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'white sesame seeds', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'black sesame seeds', 'notes': ''}]}, {'section_title': 'for the filling', 'ingredients': [{'amount': '8', 'unit': 'ounces', 'name': 'spinach leaves,', 'notes': 'roughly chopped'}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'sea salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'freshly ground black pepper', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'medium egg,', 'notes': 'beaten'}, {'amount': '7', 'unit': 'ounces', 'name': 'medium cheddar or turkish taze kaåÿar,', 'notes': 'grated'}, {'amount': '7', 'unit': 'ounces', 'name': 'feta cheese or beyaz peynir,', 'notes': 'drained and crumbled'}]}, {'section_title': 'for the egg and milk mixture', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'egg,', 'notes': 'beaten'}, {'amount': '1/2', 'unit': 'cup', 'name': 'whole milk', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '1/3', 'unit': 'cup', 'name': 'sparkling water', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'sea salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'freshly ground black pepper', 'notes': ''}]}]
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preheat the oven to 400â°f. grease the base and sides of an 8 x 12-inch baking dish with a thin layer of olive oil.,o a large bowl, add the spinach and olive oil. season with salt and pepper to taste. with clean hands, go hands-on and combine well, kneading olive oil and the seasoning into the spinach. this wilts the spinach, shrinks it in size, and infuses the flavors.,add the beaten egg and the cheeses and give everything a good mix.,in a small mixing bowl, combine the beaten egg, milk, olive oil and sparkling water. season with salt and pepper to your taste.,open the phyllo sheets and place on a clean, dry surface. dampen a clean dish towel or a couple of paper towels and use as a cover for the phyllo so it doesn’t dry out. cut the sheets to to fit into your baking dish. save the smaller-size scraps as you go.,divide the sheets into two piles – this will help you know when you’re half way through. place two big sheets in the greased dish and brush with a thin layer of the egg and milk mixture (about 2 tablespoons). layer in the smaller scrap sheets, combining to make one large sheet as you go. brush with the egg and milk mixture every two layers until you’ve used half of the sheets.,brush again with the egg and milk mixture and gently and evenly spread over the filling. keep on layering and brushing with the egg and milk mixture every two sheets. place the last sheet, pour in the remaining egg and milk mixture, and brush, tucking the edges in.,slice the bã¶rek into 12 rectangles and wait a minute or so for the egg and milk mixture penetrate all through the slices. brush with the remaining beaten egg and sprinkle with the sesame seeds. let the bã¶rek soak up the liquid for at least 10 minutes.,bake for 35 minutes, or until golden on top. leave to cool for 5-7 minutes, then serve warm or at room temperature.
|
turkish
|
292.9
|
Cucumber Tomato Tahini Salad
|
Serves – 6
|
15
|
Appetizer, Dip, Side
|
[{'section_title': 'for the dressing', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'lime tahini sauce recipe,', 'notes': 'use'}]}, {'section_title': 'for the salad', 'ingredients': [{'amount': '1/2', 'unit': '', 'name': 'large english cucumber', 'notes': '(seeded and diced into small cubes)'}, {'amount': '1 to 2', 'unit': '', 'name': 'tomatoes', 'notes': '(vine-ripe, diced into small cubes)'}, {'amount': '1', 'unit': '', 'name': 'small jalapeno pepper', 'notes': '(chopped, remove the seeds for less spicy)'}, {'amount': '1/2', 'unit': 'tsp', 'name': '', 'notes': '(optional)'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': '(to taste)'}, {'amount': '', 'unit': '', 'name': 'lime juice', 'notes': '(if needed)'}]}]
|
, make my,, in a medium mixing bowl, combine the tahini sauce with the diced cucumbers, tomatoes, and jalapeno. add the aleppo-style pepper, if using. mix well. taste and add salt to your liking. and if needed, add more lime juice.
|
turkish
|
135
|
Turkish Lentil Soup (Mercimek Çorbası)
|
Serves – 6
|
32
|
Entree, Soup
|
[{'section_title': '', 'ingredients': [{'amount': '5', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'medium yellow onion,', 'notes': 'chopped'}, {'amount': '3', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced, divided'}, {'amount': '2 to 3', 'unit': '', 'name': 'carrots,', 'notes': 'peeled and chopped'}, {'amount': '1', 'unit': '', 'name': 'medium russet potato,', 'notes': 'peeled and small diced or chopped'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '6', 'unit': 'cups', 'name': 'low-sodium vegetable broth', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': 'divided'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': 'â½', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': '', 'notes': 'picked over and rinsed'}, {'amount': '1', 'unit': '', 'name': 'large lemon,', 'notes': 'cut into wedges'}]}]
|
add the tomato paste and toss to coat the vegetables with the paste, then add the broth 1 teaspoon of aleppo-style pepper and the rest of the spices.,remove the pot from the heat and carefully blend the soup using an immersion blender until smooth and creamy. (alternatively, transfer the soup to a standard blender, let some of the steam escape. blend in batches until all of the soup is smooth.)
|
turkish
|
282.7
|
Easy Turkish-Style Leeks Recipe in Olive Oil
|
Serves – 6
|
35
|
Entree, Side Dish
|
[{'section_title': '', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'large leeks,', 'notes': 'cleaned well and trimmed, whites and tender green parts sliced into â¼-inch rounds'}, {'amount': '2 to 3', 'unit': '', 'name': 'carrots,', 'notes': 'peeled and cut into â¼-inch rounds'}, {'amount': '3', 'unit': '', 'name': 'large garlic cloves,', 'notes': 'minced'}, {'amount': '', 'unit': '', 'name': 'kosher salt and black pepper', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'rice,', 'notes': 'i used arborio rice, rinsed'}, {'amount': '', 'unit': '', 'name': 'juice and zest of 1 large lemon', 'notes': ''}, {'amount': 'â½', 'unit': 'cup', 'name': 'chopped fresh parsley', 'notes': ''}]}]
| null |
turkish
|
144.1
|
Best Homemade Doner Kebab with Chicken (Tavuk Döner)
|
Serves – 8
|
220
|
Entree
|
[{'section_title': '', 'ingredients': [{'amount': '3 to 4', 'unit': 'pounds', 'name': 'boneless skinless chicken thighs,', 'notes': '10 to 12 chicken thighs'}, {'amount': '', 'unit': '', 'name': 'kosher salt and black pepper', 'notes': ''}]}, {'section_title': 'for the marinade:', 'ingredients': [{'amount': 'â½', 'unit': 'cup', 'name': 'whole milk yogurt', 'notes': ''}, {'amount': '6 to 7', 'unit': 'tablespoons', 'name': 'tomato paste,', 'notes': 'a small 6-ounce can'}, {'amount': '', 'unit': '', 'name': 'zest and juice of 2 lemons', 'notes': ''}, {'amount': '8', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '2 â½', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoons', 'name': '', 'notes': 'more if you like it spicy (you can also add a dash of cayenne)'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}]}, {'section_title': 'sauce (choose)', 'ingredients': [{'amount': '', 'unit': '', 'name': 'tahini sauce,', 'notes': 'use'}, {'amount': '', 'unit': '', 'name': '', 'notes': 'use'}, {'amount': '', 'unit': '', 'name': 'yogurt sauce,', 'notes': 'use this'}]}, {'section_title': 'to serve in wraps', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'tomatoes,', 'notes': 'halved and sliced'}, {'amount': '1', 'unit': '', 'name': 'onion,', 'notes': 'halved and sliced'}, {'amount': '1', 'unit': '', 'name': 'english cucumber,', 'notes': 'halved and sliced'}]}, {'section_title': 'to serve on plates or platters', 'ingredients': [{'amount': '', 'unit': '', 'name': 'rice,', 'notes': 'use this'}, {'amount': '', 'unit': '', 'name': 'salad,', 'notes': 'try'}]}]
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in a large mixing bowl, add the yogurt, tomato paste, lemon zest, lemon juice, garlic, and spices. mix well to combine.,pat the chicken dry and season well with kosher salt and black pepper on each side.,add the chicken to the marinade and toss to make sure each piece is well-coated with the marinade. if you have the time, i highly recommend you cover and refrigerate the chicken for 3 hours or up to overnight. otherwise, allow the chicken to sit in the marinate at room temperature for 30 minutes or so while you prepare the fixings/sides and heat up the grill (or your oven). (you’ll get better results of you let the chicken marinate longer).,divide the chicken thighs into two piles. using a set of 2 to 3 metal skewers at a time, thread the first pile chicken thighs through, and push them snug against each other. (it helps to prop the skewers on the edges of a pan or a bowl. and if your chicken thighs are too large, you can fold them each in half and thread them through). repeat with another set of 2 to 3 skewers to thread the second pile of chicken on.,heat the grill to 400 degrees f (for my grill, this would me medium-high heat). arrange the kebabs on grates and close the grill. cook for about 10 to 15 minutes on one side until nicely charred, then turn over and cook for another 10 to 15 minutes or until the chicken is cooked through and no longer pink in the middle (a total of 20 to 30 minutes, depending on the size of the chicken thighs).,heat the oven to 400 degrees f. using a large pan with edges or walls, arrange the kebabs on top of the pan such that the metal skewers are resting on the edges (or walls of the pan) with some room between the chicken and the bottom of the pan. put the pan on the middle rack of your heated oven. roast for about 30 to 35 minutes until the surface is golden brown and charred in some parts. remove the pan from the oven and carefully turn the skewers over, brush the top of chicken with the pan juices and return the pan to the oven for another 20 minutes (longer if you have larger pieces). you’ll cook the kebabs in the oven for anywhere between 50 minutes to 1 hour or until the chicken is cooked through and no longer pink in the middle.,remove the chicken off the heat and allow it to rest for 5 to 10 minutes.,prop the skewers upright on a slight angle. using a sharp knife (held in your dominant hand), slice the meat thinly from top to bottom or however you’re able to do it safely.,for more traditional doner kebabs, use a loaf of pita bread to wrap some of the chicken in, adding your sauce and sliced vegetables (or one of the salads listed above). alternatively, you can serve kebab plates by arranging the chicken next to (or over) a bed of middle eastern rice with your salad and sauce to the side.
|
turkish
|
241.1
|
10-Minute Turkish White Bean Salad (Piyaz)
|
Serves – 6
|
10
|
Salad
|
[{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'small red onion,', 'notes': 'halved and thinly sliced'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '5', 'unit': 'tablespoons', 'name': 'red wine vinegar', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'juice of 1 large lemon', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt and black pepper', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': 'more for later'}, {'amount': 'â¼', 'unit': 'cup', 'name': '', 'notes': 'our'}, {'amount': '1 15-', 'unit': 'ounce', 'name': 'can cannellini beans,', 'notes': 'drained and rinsed'}, {'amount': '3', 'unit': '', 'name': 'roma tomatoes,', 'notes': 'cut into wedges'}, {'amount': 'â½', 'unit': 'cup', 'name': 'packed chopped fresh parsley', 'notes': ''}]}]
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in a large bowl, add the onions, garlic, vinegar, and lemon juice. toss and set aside for a few minutes while you work on the rest of the ingredients, about 10 minutes. (the citrus bath will help tame the strong taste of the onions and garlic).,add the beans, tomato wedges, and parsley. then add the sumac, kosher salt, and black pepper. drizzle with the olive oil. toss to combine.,taste and adjust seasoning (i often add a bit more kosher salt and sumac).
|
turkish
|
152.6
|
Sigara Boregi (Turkish Cheese Rolls)
|
Serves – 12
|
40
|
Appetizer
|
[{'section_title': '', 'ingredients': [{'amount': '3', 'unit': 'sheets', 'name': 'phyllo dough,', 'notes': 'thawed'}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}]}, {'section_title': 'for the cheese filling:', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'feta cheese,', 'notes': 'crumbled'}, {'amount': '1/2', 'unit': 'cup', 'name': 'grated parmesan cheese', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'scallions,', 'notes': 'trimmed and chopped, both white and green parts'}, {'amount': '1/2', 'unit': 'cup', 'name': 'chopped fresh parsley', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'fresh thyme', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'red pepper flakes,', 'notes': 'or'}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}]}]
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if baking the sigara boregi, heat the oven to 375â°f, and position a rack in the middle. (if frying, skip this step),in a medium bowl, combine the cheeses, scallions, parsley, and thyme. add the pepper flakes and a good drizzle of extra virgin olive oil.,lay the phyllo sheets flat on a cutting board, using a sharp knife, cut the phyllo sheets into 4 equal strips.,now, working with 1 strip of phyllo at a time, spoon about 1 â½ tablespoons of the feta in a straight line along the bottom edge that is closest to you (leave a little room on either side for the filling to expand). roll tightly about 4 or 5 times away from you, tucking the sides in, so that the filling is now encased into a roll. repeat until the phyllo strips and filling are all used up. brush the outside of the phyllo cheese rolls with extra virgin olive oil.,eat 1/4 cup of olive oil in a large pan until shimmering. add the phyllo cheese rolls (do this in batches, if needed) and cook, turning regularly, until they are crispy and golden brown on all sides. remove from the heat and put the rolls on a large plate lined with a paper towel to remove some of the oil, then serve.,arrange the sigara boregi on a plate and serve warm or at room temperature.
|
turkish
|
101.7
|
Turkish Delight (Lokum)
|
Serves – 50
|
2925
|
Dessert
|
[{'section_title': 'for dusting and coating:', 'ingredients': [{'amount': '3 1/2', 'unit': 'tablespoons', 'name': 'powdered sugar', 'notes': ''}, {'amount': '3 1/2', 'unit': 'tablespoons', 'name': 'cornstarch', 'notes': ''}]}, {'section_title': 'for the turkish delight:', 'ingredients': [{'amount': '3', 'unit': 'cups', 'name': 'superfine or baker’s sugar', 'notes': ''}, {'amount': '1 3/4', 'unit': 'cups', 'name': 'cold water', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'medium lemon,', 'notes': 'juiced'}, {'amount': '1/2', 'unit': 'cup', 'name': 'cold water', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': '+ 2 tablespoons cornstarch', 'notes': ''}, {'amount': '4 3/4', 'unit': 'tablespoons', 'name': 'powdered gelatin', 'notes': ''}, {'amount': '1 1/2', 'unit': 'teaspoons', 'name': 'rose water', 'notes': ''}, {'amount': '1 to 2', 'unit': '', 'name': 'drops red food coloring,', 'notes': 'optional'}, {'amount': '', 'unit': '', 'name': 'gold edible glitter,', 'notes': 'optional'}]}]
|
in a small bowl, combine â½ cup plus 2 tablespoons cornstarch with â½ cup cold water. whisk into sugar syrup. sprinkle the gelatin over the sugar syrup and whisk to break up any lumps. bring to a boil (you want the liquid to reach 250â°f with a candy thermometer), then simmer over a medium heat for 20 minutes, whisking often. the mixture is ready when it thickens and turns pale yellow – like a soft jelly that is just about set.,cut the turkish delight: dust a cutting board with some of the reserved dusting mixture, and then invert the turkish delight onto it. remove the dish; peel off the parchment. use a long sharp knife or a bench scraper to cut straight down from top to bottom. do not drag the knife through the candy to cut into cubes. once cut, roll each cube gently in the dusting mixture to coat.
|
turkish
|
48.5
|
Turkish Gözleme (Spinach and Feta Stuffed Flatbread)
|
Serves – 6
|
70
|
Bread, Entree or Side Dish, Lunch
|
[{'section_title': 'for the dough', 'ingredients': [{'amount': '3 1/3', 'unit': 'cups', 'name': '(473 grams) all-purpose flour', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'lukewarm water', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': 'olive oil,', 'notes': 'plus more for brushing'}]}, {'section_title': 'for the spinach, onion, and feta filling', 'ingredients': [{'amount': '4', 'unit': '', 'name': 'packed cups roughly chopped baby spinach leaves', 'notes': ''}, {'amount': '2', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'medium yellow onion,', 'notes': 'finely chopped'}, {'amount': '', 'unit': '', 'name': 'salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'freshly ground black pepper', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': 'or pul biber, or more to your liking'}, {'amount': '1', 'unit': 'cup', 'name': 'drained and crumbled feta', 'notes': ''}]}]
|
use a fine mesh sieve or flour sifter to sift the flour into a large mixing bowl. make a well in the middle and sprinkle on the salt. to the well, add the lukewarm water and 3 tablespoons of olive oil. with clean hands, begin incorporating the flour into the water and oil until you make a rough dough. it will feel for a moment like the dough will never come together, but keep working at it until you make a shaggy dough.,dust your countertop with flour. turn the dough out onto the floured surface and knead with your hands, for about 2 to 3 minutes until it’s a smooth, semi-firm dough ball. place the dough in a bowl, coat with a drizzle of olive oil and cover with a clean, damp towel. set aside to rest for 20 minutes. this will allow the gluten to rest, making the dough much easier to work with.,place the spinach and onions in a large mixing bowl. pour in the olive oil and season to taste with salt and ground black pepper (bear in mind that you’ll add feta later, which is quite salty). stir in the aleppo pepper.,with clean hands, go hands-on and combine everything. massaging the seasoning into the vegetables will help soften the onions and spinach and infuse them with flavor. add the crumbled feta and combine again. check the seasoning and adjust to your taste. cover and set aside.,once the dough has rested, place it on a clean, dry surface with a sprinkle of flour. use a bench scraper or large chef’s knife to divide it into 6 equal pieces. roll each dough into a ball and place them back on the bowl. cover with a damp towel to keep moist.,take one dough ball out at a time and place on a lightly floured surface. use a rolling pin to roll into a very thin circle, about 10 1 â„ 2-inch diameter circle. the dough might spring back a little bit but keep going: a thin dough is paramount for the gozleme to cook correctly in the skillet.,spread about a 1/2 cup of the filling evenly over one half of the circle, leaving a 0.8-inch gap around the edges.,fold the empty side over the filling to make a half-moon shape. gently pat the top to push out any air and then push down with your thumbs around the edges to form a good seal (a little water on your fingers helps here).,place the finished gã¶zleme on a sheet tray without touching. cover with a clean towel so they don’t dry out. repeat this with the rest of the dough balls, keeping the finished gozleme covered.,heat a large and wide (about 11-inches diameter) non-stick pan over medium-high heat. place one of the gozleme in the dry the pan and cook for 1 minute. then carefully flip over and cook the other side for 1 minute. flip again and cook for about 45 to 50 seconds (the light brown circles will start to appear). flip over again and cook for another 45 seconds. by then, the gozleme should be cooked with visible light brown patches around.,place the cooked gozleme on a clean tray and brush both sides, with olive oil. cover with a clean towel to keep moist as you cook the remaining gozleme.,serve warm or at room temperature, on its own or with a refreshing salad on the side. afiyet olsun, which in turkish means, “may you be happy and healthy eating this food.â€
|
turkish
|
430.1
|
Vegetarian Turkish Pide (Peynirli, Sebzeli Pide)
|
Serves – 8
|
110
|
Appetizer, Bread, Entree
|
[{'section_title': 'for the dough:', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'warm water', 'notes': ''}, {'amount': '2 â¼', 'unit': 'teaspoons', 'name': 'instant dry yeast', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'granulated sugar', 'notes': ''}, {'amount': '2 â¼', 'unit': 'cups', 'name': '(300 g) all-purpose flour', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'sea salt', 'notes': 'or kosher salt'}, {'amount': '3', 'unit': 'tablespoons', 'name': '', 'notes': 'divided + more for drizzling'}]}, {'section_title': 'for the topping:', 'ingredients': [{'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': 'divided'}, {'amount': '1', 'unit': '', 'name': 'medium onion,', 'notes': 'finely chopped'}, {'amount': '4', 'unit': 'cloves', 'name': 'garlic,', 'notes': 'minced'}, {'amount': '8', 'unit': 'ounces', 'name': 'cremini', 'notes': 'or white button mushrooms'}, {'amount': '1', 'unit': '', 'name': 'large red bell pepper,', 'notes': 'de-seeded, quartered and thinly sliced'}, {'amount': '5', 'unit': 'oz', 'name': 'spinach leaves,', 'notes': 'washed and pat dried'}, {'amount': 'â¾', 'unit': 'cup', 'name': '(7 ounces) feta cheese,', 'notes': 'crumbled'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'salt and freshly ground black pepper,', 'notes': 'to taste'}]}, {'section_title': 'for the egg wash:', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'beaten egg', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': 'to brush the pide'}]}]
| null |
turkish
|
301.4
|
Kuru Kayısı Tatlısı (Turkish Poached Apricots with Ricotta)
|
Serves – 12
|
30
|
Dessert
|
[{'section_title': '', 'ingredients': [{'amount': '2/3', 'unit': 'cup', 'name': 'raw or granulated sugar', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'scant cups', 'notes': '(15oz) hot water'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'fresh lemon juice', 'notes': ''}, {'amount': '9', 'unit': 'ounces', 'name': 'soft dried apricots', 'notes': ''}, {'amount': '4 1/2', 'unit': 'ounces (heaping 1/2 cup)', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'finely chopped unsalted pistachios', 'notes': ''}]}]
|
in a medium saucepan over medium-high heat, stir together the sugar and hot water. bring to a boil, stirring constantly until the sugar dissolves. once boiling, turn to medium-low heat to simmer.,stir in the lemon juice, followed by the dried apricots. poach for 20 minutes over a medium-low heat. the apricots will plump up and the syrup will slightly thicken, becoming infused with the apricots’ beautiful fragrance. turn off the heat and set aside to cool completely.,once cool, gently open the split of the apricot. use small spoons to fill each with ricotta until full and just slightly over-stuffed, placing the stuffed apricots on a large, deep serving platter as you go.,spoon the syrup around the poached apricots. sprinkle with crushed pistachios to finish.,nstead of whole milk ricotta, you can stuff the poached dried apricots with 2/3 cup chopped walnuts.,once cool, keep in a container, covered, in your refrigerator.
|
turkish
|
126.9
|
Ayran (Turkish Salty Yogurt Drink)
|
Serves – 1
|
4
|
Drinks
|
[{'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'cup', 'name': 'whole milk yogurt (plain & unsweetened)', 'notes': ''}, {'amount': '3/4', 'unit': 'cup', 'name': 'cold water', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'dried or fresh mint,', 'notes': 'optional, for garnish'}]}]
|
in a cocktail shaker, add the yogurt, water, and salt to taste (i do a healthy pinch). use a fork or spoon to stir the ingredients together until combined.,close the shaker and press hard on the top to seal. shake vigorously for 10 seconds or so to aerate the mixture.,turn the shaker so you’re holding the larger side. carefully open the top (you may need to hit the side with the palm of your hand). add a handful of ice, seal well, and shake vigorously once more. put some muscle into it! you want to make it as frothy as possible.,hold onto the larger side of the shaker and open the top once more. pour into your serving glass, garnish with a sprinkle of dried mint or a fresh mint sprig if you’d like, and serve immediately.
|
turkish
|
74.7
|
Tantuni (Turkish Steak Wraps)
|
Serves – 6
|
25
|
Lunch, Snack
|
[{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'small red onion,', 'notes': 'thinly sliced into half moons'}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'roma tomatoes,', 'notes': 'finely chopped'}, {'amount': '1', 'unit': '', 'name': 'bunch flat leaf parsley,', 'notes': 'finely chopped'}, {'amount': '2', 'unit': '', 'name': 'lemons', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': '(optional)'}, {'amount': '1 1/2', 'unit': 'pounds', 'name': 'flank steak', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '3/4', 'unit': 'cup', 'name': 'hot water', 'notes': ''}, {'amount': '6', 'unit': '', 'name': '', 'notes': '(or substitute with burrito-size flour tortillas, see note)'}]}]
|
into a medium mixing bowl, add the onion, sumac, and a small pinch of salt. use your hands to massage the seasoning into the onions, softening them and working in the flavor.,into the bowl with the onions, add the tomatoes, parsley, 1/2 teaspoon of the aleppo pepper (if using), and more salt to taste. juice in one lemon. toss the ingredients together to combine, then slice the remaining lemon into wedges. set the salad and lemon wedges aside while you cook the steak.,trim the steak of any fat and slice into small pieces, each about the size of a sugar cube. add the olive oil to a medium pan over medium-high heat. when the oil is shimmering (but before it starts to smoke), add the steak pieces. stir until they expel and reabsorb their water and become golden, about 8 minutes.,season the steak with the paprika, remaining 1/2 teaspoon aleppo pepper (if using), and a large pinch of salt (about 1 teaspoon). stir to coat, then add the water. turn the heat to medium and allow the mixture to simmer for 5 minutes or so to slightly reduce.,turn the heat to low, keep the meat in the pan, and cover it with a piece of lavash. carefully press with your hands or a spatula to encourage the bread to soak up the juice and soften from the steam. be patient here—give the bread at least 30 seconds to soak in the flavor. the bread should be a nice golden hue.,use tongs to transfer the lavash to your serving plate with the soaked side facing up. spoon the meat in one thin line near the edge of the bread and spoon a little gravy from the pan over top. add a line of the tomato and onion salad. be careful not to overfill it.,roll the lavash over the steak and salad, pulling towards you and rolling from top to bottom to make a long, extra skinny burrito or tube. gently bend into a u-shape. enjoy from both sides, squeezing fresh lemon juice into the top opening as you go. your final bite will be the base of the u where all the delicious juices have pooled.,repeat the filing and rolling with the remaining lavash bread, enjoying the tantuni while it’s hot and fresh.
|
turkish
|
460.2
|
Turkish Red Pepper Paste (Biber Salçası)
|
Serves – 10
|
75
|
Condiment
|
[{'section_title': '', 'ingredients': [{'amount': '6', 'unit': '', 'name': 'firm red bell peppers,', 'notes': 'trimmed, seeds removed, and cut into 1 1/2-inch chunks'}, {'amount': '1 1/2', 'unit': 'cups', 'name': 'hot water', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'small red chili peppers,', 'notes': 'trimmed, seeds removed, and finely chopped (use a few more if you like it spicier)'}, {'amount': '2', 'unit': 'teaspoons', 'name': 'kosher salt', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': ''}]}]
|
place the red bell peppers and hot water in a large dutch oven. set over medium heat and cook, stirring often, for 25 minutes. gently press and turn as you stir; they will start to break apart and soften and most of the liquid will absorb.,add the chili peppers and keep on stirring and cooking over a medium-low heat for another 10 minutes. by the end of this time the peppers will be cooked and the moisture evaporated. turn off the heat and set aside to cool for 5 minutes.,place the cooked peppers in a food processor and process until the mixture is almost a smooth purã©e (i like a little texture).,return the purã©ed peppers to the pot, season with the salt and cook over a low heat for a further 30–35 minutes, stirring continuously so the purã©e doesn’t burn, until the juices have evaporated. the purã©e will shrink by half and turn into a soft paste. remove from the heat.,pour the paste into a clean glass jar, and gently push down and shake a little to settle. top with the extra virgin olive oil and seal with a lid. allow to cool, then store your prepared paste in your refrigerator for up to 3 weeks.
|
turkish
|
36.3
|
Simit (Turkish Sesame Bread Rings)
|
Serves – 8
|
86
|
Bread
|
[{'section_title': '', 'ingredients': [{'amount': '1/4', 'unit': 'teaspoon', 'name': 'sugar', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'active dry yeast', 'notes': ''}, {'amount': '1 3/4', 'unit': 'cups', 'name': 'lukewarm water,', 'notes': 'divided'}, {'amount': '4', 'unit': 'cups', 'name': '(510 g) all purpose flour', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'sea salt', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'grape molasses,', 'notes': 'date, fig or carob molasses can also be used'}, {'amount': '4', 'unit': 'tablespoons', 'name': 'water,', 'notes': 'combined with the grape molasses'}, {'amount': '2', 'unit': 'cups', 'name': '(5 ounces) golden sesame seeds', 'notes': ''}]}]
|
into a medium bowl, combine 1/4 teaspoon sugar and 1 1/2 cups lukewarm water (between 90-110â°f). add the yeast, mix with a small spoon and set aside for 5 to 8 minutes, until the yeast becomes foamy.,into a large bowl, add the flour and salt. stir to combine then make a well in the center. add the yeast mixture and stir to form a coarse dough.,turn out onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and elastic. roll the dough into a ball and place in a lightly oiled bowl, turning to coat. cover with plastic wrap or a kitchen towel and set aside in a warm, draft-free place for 45 minutes to 1 hour, or until doubled in size. a sunny spot on your countertop is perfect.,preheat the oven to 400â°f and line 2 large size baking sheets with parchment paper. combine the grape molasses, with the remaining 1/4 water in a large bowl, and whisk together. pour the sesame seeds onto a large plate. set it next to the bowl of molasses water.,dump the dough onto a lightly floured work surface and stick your fist in the center of it to deflate or knock back the dough. shape it into a ball and divide into 8 even sized pieces.,fold each rope in half so two ends align and use your hands to twist it into a two stranded “rope.†join the ends together to make a circle, and press them firmly together to seal the circle. gently shape the area where you pressed the ends together to make it rounded and not flat. repeat with the remaining dough. in the end you should have 8 twisted rope circles.,dip each ring, first into the molasses mixture, submerging it completely. if you don’t have enough liquid to submerge it, flip it over so both sides are coated. remove it from the molasses mixture, gently shaking off any excess. set the bread ring in the sesame seeds, turn gently to coat both sides. transfer to the prepared tray and set aside at room temperature for about 15 minutes, to puff slightly. repeat with the remaining ropes.,place the baking sheet in the pre-heated oven for 20 minutes or until deep golden brown and cooked through. transfer to a wire rack to cool.
|
turkish
|
505.6
|
Bean Salad with Tahini (Tahinli Fasulye Piyazı)
|
Serves – 4
|
23
|
Entree/Salad
|
[{'section_title': 'for the bean salad', 'ingredients': [{'amount': '2', 'unit': '', 'name': '(15 ounce) cans cannellini beans,', 'notes': 'drained and rinsed'}, {'amount': '1/2', 'unit': '', 'name': 'small yellow or white onion,', 'notes': 'quartered and thinly sliced'}, {'amount': '1', 'unit': '', 'name': 'medium ripe tomato,', 'notes': 'diced'}, {'amount': '', 'unit': '', 'name': 'handful of flat-leaf parsley,', 'notes': 'leaves and tender stems finely chopped'}, {'amount': '1/3', 'unit': 'cup', 'name': 'turkish or other good-quality black olives,', 'notes': 'pitted and halved'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'freshly ground black pepper', 'notes': ''}]}, {'section_title': 'for the tahini sauce', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'fat garlic cloves,', 'notes': 'finely chopped'}, {'amount': '', 'unit': '', 'name': 'juice of 1/2 lemon', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'sea salt', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'grape or apple cider vinegar', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'lukewarm water', 'notes': ''}]}, {'section_title': 'to serve', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'hard-boiled eggs,', 'notes': 'quartered (optional)'}, {'amount': '', 'unit': '', 'name': '', 'notes': 'for drizzling'}]}]
|
in a large bowl, add the garlic, lemon juice, ground cumin, tahini, and a good pinch of salt. stir to combine well; you will notice the sauce will thicken. pour in the vinegar and lukewarm water and combine well for 30 seconds. you will achieve a runny sauce at the end, but add more water if yours is too thick.,add the beans to the bowl with the tahini sauce. toss to combine well. add the onions, tomatoes, parsley and olives and toss once more to combine well, then check the seasoning and adjust to your taste.,transfer the salad to a serving plate, decorate with the quartered, hard-boiled eggs (if using), drizzle with extra-virgin olive oil and serve. afiyet olsun (it means “may you be happy and healthy eating this food,†in turkish).
|
turkish
|
269.7
|
Kisir (Turkish Bulgur Salad)
|
Serves – 6
|
45
|
Salad
|
[{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'cups', 'name': 'boiling water,', 'notes': 'plus more if needed'}, {'amount': '3', 'unit': 'tablespoons', 'name': '', 'notes': 'plus more for drizzling'}, {'amount': '1/4', 'unit': 'cup', 'name': 'tomato paste', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': 'or red pepper flakes'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'lemon,', 'notes': 'juiced'}, {'amount': '6', 'unit': '', 'name': 'green onions', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'ripe but firm roma tomatoes', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'chopped fresh parsley,', 'notes': 'plus more for garnish'}]}]
|
place the bulgur in a mixing bowl and pour about 1 cup of the boiling water over it and stir. the bulgur should immediately absorb the water. pour the remaining water, enough to just cover the bulgur. cover the bowl and set aside until the bulgur is tender and has absorbed all of the water, about 15 minutes.,n a small pan over medium heat, heat the olive oil with the tomato paste, turkish pepper paste, urfa biber, cumin, and a big dash of salt. stir until the pastes have melted and combined.,add the pomegranate molasses, lemon juice, and a drizzle more olive oil. mix well (or knead with gloved hands as is traditional) until the bulgur is fully coated in the paste.,set the bulgur in the fridge to cool while you chop the rest of the ingredients.,trim and finely chop the green onions (both white and green parts). dice the tomatoes–if they are too soft or watery, you may want to halve them and squeeze out the seeds over your sink before chopping.,once the bulgur has fully cooled, mix in the chopped onions, tomatoes, and parsley. taste and adjust seasoning to your liking.,garnish with more fresh parsley and serve.
|
turkish
|
272.1
|
Turkish Spinach and Eggs (Ispanaklı Yumurta)
|
Serves – 4
|
35
|
Breakfast
|
[{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'onion,', 'notes': 'finely diced'}, {'amount': '3', 'unit': '', 'name': 'garlic cloves,', 'notes': 'crushed or minced'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': '(tatli biber salã§asi, see note for substitution)'}, {'amount': '2', 'unit': '', 'name': 'medium tomatoes,', 'notes': 'grated on the largest side of a box grater'}, {'amount': '10', 'unit': 'ounces', 'name': 'fresh baby spinach', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'black pepper', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'large eggs', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'finely chopped fresh parsley,', 'notes': 'for garnish'}]}]
| null |
turkish
|
168.5
|
Turkish-Style Marinated Salmon with Savory Spices, Garlic, and Herbs
|
Serves – 6
|
395
|
Entree
|
[{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': 'plus more for drizzling'}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': '(tatli biber salã§asi)'}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'lemon,', 'notes': 'juiced'}, {'amount': '4', 'unit': '', 'name': 'garlic cloves,', 'notes': 'crushed'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'freshly ground black pepper', 'notes': ''}, {'amount': '2', 'unit': 'pounds', 'name': 'salmon filet', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'finely chopped fresh herbs', 'notes': '(such as parsley, chives or cilantro), for garnish'}]}]
|
in a medium mixing bowl, stir together olive oil, red pepper paste, oregano, smoked paprika, aleppo pepper, cumin, lemon juice, and garlic. pat the salmon dry and season all over with salt and pepper. place in a dish big enough to house it, then rub the marinade into the flesh of the fish. cover and place in the fridge overnight, or at least 6 hours.,remove the salmon from the fridge and preheat your oven to 375â°f. line a sheet pan with a large piece of foil, long enough to fold over salmon.,when your oven is hot, gently place the marinated salmon on the prepared sheet pan. drizzle with a little olive oil and fold the foil over to cover the salmon, tenting to make sure it is not touching the fish (if you didn’t give yourself enough foil, just use a second sheet). bake for 15 to 20 minutes until salmon is almost completely cooked through at the thickest part (see note).,carefully remove the salmon from the oven and open foil to expose the top. turn your broiler to high, then place the fish under the broiler briefly, about 3 to 5 minutes. watch closely as it broils to make sure it doesn’t overcook or burn.,place the salmon on a serving dish, sprinkle with chopped fresh herbs and serve.
|
turkish
| null |
Manti (Turkish Dumplings) with Garlicky Yogurt and Spiced Oil
|
Serves – 6
|
120
|
Entree
|
[{'section_title': 'for the dough', 'ingredients': [{'amount': '2', 'unit': '1/4', 'name': 'cups (300g) all-purpose flour,', 'notes': 'plus more for dusting'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'sea salt', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'medium egg,', 'notes': 'beaten'}, {'amount': '1/2', 'unit': 'cup', 'name': '(120g) water', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': 'plus more for greasing'}]}, {'section_title': 'for the garlic yogurt', 'ingredients': [{'amount': '16', 'unit': 'ounces', 'name': 'plain whole milk yogurt', 'notes': '(thick and creamy turkish or greek yogurt preferred)'}, {'amount': '2', 'unit': 'to 3', 'name': 'garlic cloves,', 'notes': 'minced or grated'}, {'amount': '', 'unit': '', 'name': 'sea salt,', 'notes': 'to taste'}]}, {'section_title': 'for the filling', 'ingredients': [{'amount': '8', 'unit': 'ounces', 'name': 'lean ground beef or lamb', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'onion,', 'notes': 'grated or very finely chopped'}, {'amount': '', 'unit': '', 'name': 'sea salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'freshly ground black pepper', 'notes': ''}]}, {'section_title': 'for the spiced oil', 'ingredients': [{'amount': '1/4', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': 'or double concentrated tomato paste'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'dried mint,', 'notes': 'plus more for serving'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': 'plus more for serving'}]}]
|
sift the flour and salt into a wide bowl. make a well in the middle and pour in the egg, water and olive oil. use your hands to slowly draw the flour into the liquid until you have a dough.,on a flour-dusted work surface, knead the dough for about 3–4 minutes until smooth and elastic. manti dough needs to be quite firm to stretch well when rolling. cover with plastic wrap and leave to rest in the refrigerator for 30 minutes.,in a medium bowl, whisk together the yogurt and garlic. season with salt to taste. cover and set aside to bring to room temperature.,in a large mixing bowl, stir together the meat and onion (and any juices from the onion). season with a good pinch of salt and pepper and mix well. cover and set aside.,grease a large sheet tray with a thin layer of olive oil. preheat the oven to 350â°f.,cut the dough into 3 equal pieces. roll each piece into round dough balls. keep the dough covered with a lightly damp tea towel as you go to prevent it from drying.,lightly flour a clean work surface. working one piece of dough at a time, roll the dough as thinly as you can into a sheet, about 12 x 10 inches. use a sharp knife to cut the dough into strips, and then small squares, about 1-inch each.,add a small spoonful of filling to the middle of each square (about the size of a chickpea). pinch the opposite corners together to form a little pouch and press the seams together to seal firmly. lightly flour your fingers if handling the dough becomes too sticky. repeat with the remaining dough and filling, placing the shaped manti in a single layer in the prepared sheet tray.,bake the dumplings in the hot oven for 8- 10 minutes, until they start to become lightly golden. set aside to cool before boiling (or freezing to use at a later date, see note).,fill a large pot with water and bring to a boil over high heat. once boiling, season the water well with salt and gently add the baked dumplings. adjust the heat to maintain a gentle simmer and simmer until the dumplings float, about 8 to 10 minutes. drain and return the cooked manti to the pan off the heat. toss with a drizzle of olive oil to prevent sticking.,heat the oil in a wide pan until shimmering, then add the pepper paste or the tomato paste. stir in the aleppo pepper, mint, and sumac. simmer, stirring, until fragrant, about one minute.,arrange the manti on a warm serving dish and spoon the garlic yogurt over the top. drizzle with the spiced oil. optionally, decorate with more mint and sumac. afiyet olsun! (it means “may you be happy and healthy with this delicious food you eat†in turkish).
|
turkish
|
467.1
|
Ezme (Spicy Turkish Salad)
|
Serves – 4
|
75
|
Condiment, Sauce/Dip
|
[{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'small white or yellow onion,', 'notes': 'very finely chopped'}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': '(biber salã§asä±, see note)'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'double concentrated tomato paste', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'medium ripe tomatoes,', 'notes': 'halved, seeds removed and very finely chopped'}, {'amount': '2-3', 'unit': '', 'name': 'small hot green peppers,', 'notes': 'like serrano or jalapeno, seeds removed and very finely chopped'}, {'amount': '1/4', 'unit': 'cup', 'name': 'finely chopped parsley', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'finely chopped fresh mint leaves', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'lemon,', 'notes': 'juiced'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'freshly ground black pepper', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'roughly chopped walnuts', 'notes': ''}]}]
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to a large mixing bowl, add the onion, red pepper paste, and tomato paste. use your hands to knead and mix them well so that the paste infuses to the onions.,stir in the tomatoes, peppers, parsley and mint. combine well with your hands for the flavors to infuse. drizzle the olive oil and lemon juice over, season with salt and pepper to taste, and give them all a good mix. cover and keep in the fridge until serving. it would be best if you can let the ezme sit for an hour or so before serving; this will help the flavors mingle and settle.,to give this spread a more modern twist, i like to sprinkle a few crushed walnuts over ezme when serving. afiyet olsun.
|
turkish
|
142.5
|
Turkish Lentil Mezze (Mercimek Köftesi)
|
Serves – 4
|
50
|
Entree or Side Dish
|
[{'section_title': '', 'ingredients': [{'amount': '3', 'unit': 'cups', 'name': 'hot water', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': 'plus more for drizzling'}, {'amount': '2', 'unit': '', 'name': 'yellow or white onions,', 'notes': 'finely chopped'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'double concentrated tomato paste', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': '(biber salã§asä±, see note)'}, {'amount': '3/4', 'unit': 'cup', 'name': '(heaping) red lentils, rinsed', 'notes': ''}, {'amount': '3/4', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'green onions,', 'notes': 'trimmed and finely chopped'}, {'amount': '1', 'unit': '', 'name': 'small bunch flat-leaf parsley,', 'notes': 'finely chopped'}, {'amount': '1 1/2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': '(optional)'}, {'amount': '', 'unit': '', 'name': 'kosher salt,', 'notes': 'to taste'}, {'amount': '', 'unit': '', 'name': 'freshly ground black pepper,', 'notes': 'to taste'}]}, {'section_title': 'for serving', 'ingredients': [{'amount': '', 'unit': '', 'name': 'lettuce cups', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'lemon wedges', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'optional'}]}]
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heat 3 cups of water in a small saucepan or tea kettle.,to a large sautã© pan set over medium-high heat add the olive oil. once the oil begins to shimmer, add the onions and sautã© for 10–12 minutes, stirring often until they’re softened and starting to caramelize. add the tomato paste, and red pepper paste, and combine well, then set aside to cool.,place the heaping 3/4 cup rinsed red lentils in a medium saucepan with 2 cups of hot water. bring to a boil over high heat, then reduce the heat to maintain a simmer. simmer until the lentils are cooked through, about 15 minutes. skim off any scum that rises to the surface with a spoon and stir occasionally so that the lentils don’t stick to the bottom of the pan. drain off any leftover liquid – the cooked lentils will be the consistency of a thick, chunky purã©e. set aside to cool in a large bowl.,in the same pan off heat, stir the 3/4 cup fine bulgur with the remaining scant 1 cup of hot water. cover and let the bulgur absorb the water and soften for 5 minutes.,into the bowl with the cooled lentils, add the bulgur, sautã©ed onions mixture, green onions, and parsley. season with ground cumin, aleppo pepper (if using), salt and pepper. stir to combine–the mixture needs a good seasoning, adjust the salt to your taste.,fill a medium bowl with room temperature water and a drizzle of olive oil. slightly dampen your hands in the oily water, then knead the bulgur and lentil mixture for a couple of minutes until well combined. it will be a soft dough consistency. check the seasoning and add more salt or spices to your taste, mix well.,dampen your hands and take a large walnut-sized piece of the mixture and squeeze it gently in your hand like you're making a loose fist. you want to shape them into rough-looking ovals. place on a wide serving plate over a bed of lettuce leaves. repeat until you’ve used all of the mixture.,serve with lemon wedges on the side or with a drizzle of pomegranate molasses, as my husband prefers.
|
turkish
|
307.4
|
Fried Eggplant Recipe with Green Peppers and Tomatoes
|
Serves – 6
|
85
|
Main Course, Vegan
|
[{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'large eggplant', 'notes': 'washed, dried, sliced in 1/2" rounds'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'large green bell peppers', 'notes': 'washed, dried, sliced in 1"- wide strips'}, {'amount': '5-6', 'unit': '', 'name': 'large slicing tomato', 'notes': 'washed, dried, sliced in 1/2"rounds'}, {'amount': '5', 'unit': '', 'name': 'garlic cloves', 'notes': 'roughly chopped'}, {'amount': '2', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'tbsp', 'name': 'white vinegar', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'healthy cooking oil', 'notes': 'more as needed (see post above for more information)'}, {'amount': '1/4', 'unit': 'cup', 'name': 'walnut hearts', 'notes': 'optional'}, {'amount': '1/2', 'unit': 'cup', 'name': 'fresh mint or parsley leaves for garnish', 'notes': 'optional'}]}]
|
spread eggplant slices on paper towels and sprinkle generously with kosher salt. let sit for 30 minutes to sweat out any bitterness. pat dry when ready.,heat the oil on medium-high heat (be sure the oil is shimmering but not smoking). start by frying green peppers, skin side down, until tender and skin turns brown. (do this carefully and use a,in the same frying pan, now fry the eggplant. do this very carefully (use tongs to keep your distance and a splatter screen to cover the pan or skillet). oil should still be hot or else eggplant will absorb way too much of it. when edges of one side turn golden brown, flip over. when eggplant turns golden brown on both sides, remove from heat and place on paper towels to drain. sprinkle generously with sumac.,if needed, add a little bit of oil to your frying pan. now, fry the tomatoes for two minutes then add the garlic. cook another 4 to 5 minutes, tossing gently. turn the heat down and add 2 tbsp of vinegar, salt, and a generous pinch of sumac. when the tomatoes are tender, releasing juices and turning bright orange in color, turn the heat off.,assemble the fried eggplant dish. grab a large serving platter, layer a bit of the eggplant at the bottom, then add green peppers, then the saucy tomatoes on top. repeat as needed till you have all the veggies on your platter. garnish with fresh mint and walnut hearts.,serve warm or at room temperature with a side of
|
turkish
|
244.4
|
Menemen Recipe: Turkish Scrambled Eggs with Tomatoes
|
Serves – 4
|
25
|
Breakfast
|
[{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'medium yellow onion', 'notes': 'chopped'}, {'amount': '1', 'unit': '', 'name': 'green bell pepper (anaheim or holland peppers will work as well),', 'notes': 'cored, seeded and chopped'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'vine-ripe tomatoes,', 'notes': 'chopped'}, {'amount': '3', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'black pepper', 'notes': ''}, {'amount': 'â½', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': 'more for later'}, {'amount': '4', 'unit': '', 'name': 'large eggs,', 'notes': 'beaten'}, {'amount': '', 'unit': '', 'name': 'crushed red pepper flakes,', 'notes': 'optional if you like spicy'}, {'amount': '1', 'unit': '', 'name': 'french baguette for serving', 'notes': 'thickly sliced (optional)'}]}]
|
add the tomatoes and tomato paste. season with a little more kosher salt, black pepper, oregano, and aleppo pepper. cook for a few minutes over medium heat, stirring occasionally, until the tomatoes soften but still hold their shape (5 to 7 minutes).,push the tomato and pepper mixture to one side of the pan. lower the heat to medium-low. add the beaten egg, and cook briefly, stirring gently as needed, until the eggs are just set. fold the tomato mixture into the eggs.
|
turkish
|
164.7
|
Cilbir: Turkish Eggs in Garlicky Yogurt Sauce
|
Serves – 2
|
20
|
Breakfast
|
[{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'plain greek yogurt', 'notes': '(made with whole milk, at room temperature)'}, {'amount': '1 to 2', 'unit': '', 'name': 'garlic cloves', 'notes': '(finely minced)'}, {'amount': '2', 'unit': '', 'name': 'eggs', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '1 to 2', 'unit': 'tablespoons', 'name': 'vinegar', 'notes': '(optional)'}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': '(or red pepper flakes)'}]}]
|
in a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. divide the yogurt mixture between two serving bowls and set aside for now.,bring a medium saucepan full of water to a boil. stir in the vinegar.,meanwhile, crack an egg into a small fine mesh sieve over a small bowl. gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). transfer the egg to a ramekin.,when the water is ready, using a wooden spoon, stir the water to create a vortex. quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. when ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.,prepare and cook the second egg exactly as you did the first.,while the second egg is cooking, quickly make the olive oil sauce. in a small skillet, warm the olive oil and aleppo pepper over medium heat.,immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil.,serve immediately with your favorite rustic bread.
|
turkish
|
343.8
|
Grilled Shish Tawook
|
Serves – 6
|
265
|
Main Course
|
[{'section_title': 'for the chicken', 'ingredients': [{'amount': '2', 'unit': 'pounds', 'name': 'boneless skinless chicken thighs', 'notes': '(cut into large chunks)'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}]}, {'section_title': 'for the marinade', 'ingredients': [{'amount': '3/4', 'unit': 'cup', 'name': 'plain greek yogurt', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'lemon juice', 'notes': '(plus zest of 1 lemon)'}, {'amount': '1/4', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '8', 'unit': '', 'name': 'garlic cloves', 'notes': '(minced)'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '3/4', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'nutmeg', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ground ginger', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'cayenne pepper', 'notes': ''}]}]
|
prepare the marinade. in a large mixing bowl, whisk together the yogurt, lemon juice, zest, evoo, tomato paste, garlic, and spices.,pat the chicken dry and season with kosher salt on both sides.,add the chicken to the marinade, and using a pair of tongs, toss to combine, making sure all the chicken pieces are well covered in the marinade. cover and refrigerate for 4 to 8 hours.,heat a gas grill to medium and lightly oil the grates.,thread the chicken pieces through skewers (you can fold larger pieces so that they would fit better through the skewers, they also look better this way and are more manageable on the grill).,arrange the chicken skewers on the heated grill in one single layer. cover and cook for about 15 to 20 minutes, turning every 5 to 7 minutes, until the chicken is cooked through. enjoy!
|
turkish
|
298.4
|
Tarator Sauce
|
Serves – 6
|
15
|
Condiment
|
[{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'slices', 'name': '(2oz) stale or toasted white bread,', 'notes': 'crumbled'}, {'amount': '4', 'unit': '', 'name': 'medium garlic cloves,', 'notes': 'roughly chopped'}, {'amount': '1', 'unit': 'cup', 'name': '(3.5oz) shelled walnuts', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': 'lemon juice', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'room temperature water', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'sea salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'freshly ground black pepper', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'for serving (optional)'}]}]
|
in a food processor fitted with the blade, add the bread, garlic, walnuts, lemon juice. pulse until it turns into a rough paste.,add the water and season with a pinch of salt and pepper. blend on low speed until almost smooth, but not fully pureed (it is nice to feel the texture of walnuts a little). you’re looking for a loose hummus-like consistency.,transfer to a storage container or serving dish and stir in the olive oil until well-combined. taste and adjust the seasoning. sprinkle with aleppo pepper (if using) and serve immediately, or cover and keep in the fridge for up to 2 days.
|
turkish
|
219.6
|
Spicy Couscous Recipe with Shrimp and Chorizo
|
Serves – 6
|
35
|
Entree
|
[{'section_title': '', 'ingredients': [{'amount': '2 1/2', 'unit': 'cups', 'name': 'water', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '6', 'unit': 'ounces', 'name': 'spanish chorizo,', 'notes': 'sliced into thin rounds (see note)'}, {'amount': '1', 'unit': '', 'name': 'small yellow onion,', 'notes': 'thinly sliced'}, {'amount': '3', 'unit': '', 'name': 'garlic cloves,', 'notes': 'finely chopped'}, {'amount': '2', 'unit': '', 'name': 'jalapeã±os,', 'notes': 'chopped'}, {'amount': '1 1/4', 'unit': 'teaspoon', 'name': 'ground turmeric', 'notes': ''}, {'amount': '1 1/4', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1 1/4', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '1 1/2', 'unit': 'pounds', 'name': 'large shrimp or prawns,', 'notes': 'peeled, deveined, and well-rinsed'}, {'amount': '1 1/4', 'unit': 'cup', 'name': '', 'notes': '(fine to medium)'}, {'amount': '1', 'unit': 'cup', 'name': 'chopped fresh parsley leaves', 'notes': ''}]}]
|
in a small pot over medium heat, bring the water to a boil.,heat a drizzle of olive oil in a large pot with a lid over medium-high. add the chorizo and cook, stirring occasionally, just until crisp and brown, 2 to 3 minutes. use a slotted spoon to transfer to paper towels to drain.,turn the heat to medium. add the onion, garlic and jalapeno and stir briefly until the onions are translucent, about 4 minutes.,add the turmeric, paprika, and cumin and stir to coat. add the shrimp and raise the heat to medium-high. cook the shrimp just until it is firm and pink, 3 to 4 minutes. do not overcook the shrimp.,return the chorizo to the pot. stir in the couscous, a drizzle of olive oil, dash of salt, and the boiling water. immediately turn off the heat and cover. let sit until the couscous has absorbed all of the liquid, 5 to 10 minutes.,uncover and stir in the fresh parsley. transfer to serving bowls and enjoy!
|
moroccan
|
331.6
|
Taktouka (Moroccan Tomato and Roasted Bell Pepper Salad)
|
Serves – 6
|
70
|
Appetizer, Dip, Salad, Side
|
[{'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'large green bell peppers', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '1', 'unit': '', 'name': '(15-ounce) can diced tomatoes or diced fire-roasted tomatoes', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'red pepper flakes,', 'notes': 'or more to taste'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'black pepper', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'finely chopped parsley leaves', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'finely chopped cilantro leaves', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'splash red wine vinegar,', 'notes': 'no more than a teaspoon'}, {'amount': '', 'unit': '', 'name': 'crusty bread or pita,', 'notes': 'for serving (optional)'}]}]
|
turn two of your gas burners to medium. put a bell pepper directly over the flame on each burner. use a pair of tongs to turn until the pepper is charred all over and very soft, about 15 minutes in total. (if you don’t have a gas stove, see my oven method below.),immediately transfer to a heat-safe bowl and cover tightly with plastic wrap to trap the steam. set aside for 10 minutes or so until they are cool enough to handle.,meanwhile, heat the olive oil in a large nonstick skillet over medium. add the garlic and swirl for about 30 seconds to 1 minute, tossing regularly just until it’s fragrant.,stir in the tomatoes, paprika, red pepper flakes, coriander, and a big pinch of salt and pepper. bring to a boil, then lower the heat and cover partway. simmer for about 10 minutes.,when the peppers are cool enough to handle, peel the outer charred skin (this will be messy). discard the charred skin, stem, and seeds and roughly chop the remaining flesh.,add the chopped roasted peppers to the skillet with the tomatoes. simmer for another 5 minutes or so.,stir in the fresh parsley, cilantro, and red wine vinegar. let the taktouka rest for a bit until just warm or at room temperature. serve with your favorite bread.
|
moroccan
|
65.6
|
Moroccan Fish Kofta in a Spicy Harissa Sauce
|
Serves – 4
|
45
|
Entree
|
[{'section_title': 'for the sauce', 'ingredients': [{'amount': '2', 'unit': 'tabelspoons', 'name': '', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'large garlic cloves,', 'notes': 'minced'}, {'amount': '1', 'unit': '', 'name': '(15-ounce) can diced tomatoes with their juices', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': '(you can start with less if you do not want it to be too spicy)'}, {'amount': '1', 'unit': '', 'name': 'large red bell pepper,,', 'notes': 'cored and thinly sliced into strips'}, {'amount': '1/2', 'unit': '', 'name': 'packed cup chopped cilantro or parsley leaves and tender stems,', 'notes': 'plus more for garnish'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'lemon,', 'notes': 'seeds discarded, pith, peel, and flesh finely chopped (yes, skin on)'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'black pepper', 'notes': ''}]}, {'section_title': 'for the fish kofta', 'ingredients': [{'amount': '1', 'unit': 'pound', 'name': 'white fish fillet,', 'notes': 'such as halibut or cod, cut into large pieces'}, {'amount': '1', 'unit': '', 'name': 'small yellow onion,', 'notes': 'quartered'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'packed cup fresh cilantro', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'packed cup fresh parsley', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'small hot chili pepper or jalapeno,', 'notes': 'stemmed (optional, or remove the seeds for less spice)'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ground ginger', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ground cinnamon', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'black pepper', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'dried breadcrumbs', 'notes': '(gluten free is okay)'}, {'amount': '1', 'unit': '', 'name': 'egg,', 'notes': 'lightly whisked'}, {'amount': '1/2', 'unit': 'tablespoon', 'name': '', 'notes': ''}]}]
|
in a large pan with a lid, heat about 2 tablespoons olive oil. add the garlic and cook over medium heat, tossing regularly until fragrant, about 30 seconds. add the canned tomatoes with their juices, broth, harissa paste, and bell peppers. stir in the cilantro or parsley, ras el hanout, cumin, chopped lemon, and a big pinch of salt and pepper. bring to a boil, then lower the heat and cover partway leaving just a small opening at the top. let the mixture gently simmer while you make the fish meatballs.,in the bowl of a large food processor fitted with a blade, add the fish, onion, garlic, cilantro, parsley, and chili pepper or jalapeno (if using). add the ras el hanout, ginger, cinnamon, and a big pinch of salt and pepper (about 1/2 teaspoon each). close the lid and pulse several times until the mixture is well blended.,add the breadcrumbs, egg, and a small drizzle of olive oil. use your hands to mix until the breadcrumbs and egg are well-incorporated.,form the fish mixture into small balls (about 1 tablespoon of the mixture each).,gently nestle the fish meatballs in the simmering sauce and spoon some of the sauce on top. cook, keeping the cover on partway and toss occasionally), until the fish is fully cooked through, about 10 to 15 minutes.,garnish with more fresh cilantro or parsley and serve.
|
moroccan
|
243
|
Tunisian-Style Baked Frittata with Carrot and Harissa
|
Serves – 4
|
35
|
Breakfast, Lunch
|
[{'section_title': '', 'ingredients': [{'amount': '3/4', 'unit': 'pound', 'name': 'carrots,', 'notes': 'trimmed, scrubbed, and cut into large pieces'}, {'amount': '1', 'unit': '', 'name': 'medium yellow onion,', 'notes': 'cut into large pieces'}, {'amount': '1', 'unit': 'cup', 'name': 'parsley leaves and tender stems,', 'notes': 'plus more parsley leaves for garnish'}, {'amount': '6', 'unit': '', 'name': 'eggs', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'whole milk', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': '(divided)'}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'baking powder', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'black pepper', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'large garlic cloves,', 'notes': 'minced'}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1 to 2', 'unit': 'teaspoons', 'name': '', 'notes': '(optional), plus more for serving'}]}]
|
position a rack in the middle of your oven and preheat your oven to 350â°f.,in the large bowl of food processor fitted with a blade, pulse the carrots until they’re finely chopped or shredded. transfer to a large mixing bowl.,pulse the onion in the food processor until finely chopped. transfer to the bowl with the carrots and give your food processor a rinse.,wipe the food processor dry, then add the parsley. pulse until finely chopped. add to a large mixing bowl, separate from the carrot/onion mixture.,to the bowl with the parsley, add the eggs, milk, 3/4 teaspoon ras el hanout, baking powder, and a big dash of salt and pepper. whisk to combine.,in a 10-inch oven-safe skillet, heat 2 tablespoons olive oil over medium heat until shimmering. add the carrot and onion mixture, along with the garlic, remaining 1/4 teaspoon ras el hanout, and a big pinch of salt and pepper. cook, stirring occasionally with a wooden spoon, until the mixture has softened and gained some color, about 10 minutes.,stir in the harissa paste (if using), then spread the carrot and onion mixture evenly on the bottom of the pan. pour the egg mixture on top.,transfer the skillet to the center rack or the heated oven. bake until the eggs are fully set in the middle, about 15 minutes.,remove from the oven and allow the frittata to rest for 5 minutes before slicing. garnish with the reserved parsley and serve with a bit more harissa in a small bowl to the side.
|
moroccan
|
159.6
|
Roasted Cauliflower Steaks with Harissa and Chermoula
|
Serves – 4
|
50
|
Entree, Entree or Side Dish
|
[{'section_title': 'for the harissa cauliflower steaks', 'ingredients': [{'amount': '3', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'large', 'name': 'garlic cloves,', 'notes': 'crushed or minced'}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'lime,', 'notes': 'juiced'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'greek yogurt', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large cauliflower', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'black pepper', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'for drizzling'}]}, {'section_title': 'for the chermoula dressing (or substitute with storebought)', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'fresh cilantro leaves and tender stems', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'parsley leaves and tender stems', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'small preserved lemon,', 'notes': 'seeds removed and coarsely chopped (rind and all)'}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': 'sweet or smoked paprika', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'small pinch of aleppo pepper', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'lime,', 'notes': 'juiced'}, {'amount': '1 to 2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'black pepper', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': '', 'notes': 'plus more as needed'}]}]
|
preheat your oven to 400â°f.,in a small bowl, add the harissa paste, garlic, honey, oregano, lime juice, and yogurt. whisk until fully combined.,remove the cauliflower’s outer leaves at the base, then into 1-inch thick planks. place on a baking tray and season with salt and pepper. then brush each side generously with the harissa glaze.,drizzle the cauliflower steaks with olive oil and bake on the center rack until tender and a little charred, about 30 minutes.,meanwhile, in a food processor fitted with a blade, pulse the cilantro and parsley until they are coarsely chopped. then add the preserved lemon, cumin, paprika, aleppo pepper, lime juice, honey, and salt and pepper to taste.,with the food processor on low speed, and drizzle in the olive oil. watch it as it blends. this step should not take very long at all. don’t over-process the mixture; chermoula is not meant to be a runny sauce! it should still have a little texture to it at the end. once it looks like the flavors have melded, turn off your food processor. taste a little and adjust the seasoning or lime juice to your taste.,when the cauliflower steaks are cooked to your liking, remove the tray from the oven. spread the cauliflower steaks onto your serving dish and then spoon the chermoula dressing over top just before serving.
|
moroccan
|
322.1
|
Tunisian Brik au Thon (Potato, Tuna, and Egg Stuffed Phyllo)
|
Serves – 4
|
30
|
Appetizer, Breakfast, Lunch
|
[{'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'pound', 'name': 'yellow potatoes,', 'notes': 'peeled and quartered'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': 'plus more for frying (or use a neutral vegetable oil)'}, {'amount': '', 'unit': '', 'name': 'black pepper', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'finely chopped flat parsley leaves', 'notes': ''}, {'amount': '8', 'unit': '', 'name': 'sheets filo dough,', 'notes': 'defrosted'}, {'amount': '1', 'unit': '', 'name': '(5-ounce) can oil-packed tuna,', 'notes': 'drained and flaked'}, {'amount': '1/2', 'unit': 'cup', 'name': 'capers,', 'notes': 'drained and rinsed'}, {'amount': '4', 'unit': '', 'name': 'eggs', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'lemon,', 'notes': 'cut into wedges for serving'}]}]
|
place the potatoes in a medium pot and cover with water. bring to a boil over high heat, then season with 1 teaspoon of salt. boil until they are fork-tender, about 15 minutes, then drain.,transfer the potatoes to a large bowl. mash them with 2 tablespoons of olive oil and season with salt and pepper to taste. add the chopped parsley. it will feel like too much parsley but trust me, this is what makes or breaks the flavor. let the mixture cool off a bit before using it.,set up individual prep bowls to make it easier to work quickly: one for tuna, another for capers.,line a large plate with paper towels. in a large, non-stick pan, pour in 1/2 cup olive oil and set on medium heat.,ensure your hands are dry anytime you work with filo pastry. place 2 sheets of filo on top of each other on a plate or a marble slab. fold them in half, then roll two sides towards the center to get an approximate square shape for the base.,place 1/4 of the potato filling in one corner of the prepared pastry square, making sure enough of a bare edge is left around it. spread it in an even layer without covering more than half of the square.,create a bit of an egg shaped well in the filling. crack one of the eggs into a small bowl, then slide it into the well. sprinkle tuna and capers over top to taste.,moisten the edge of the dough using your finger and a bit of water. carefully fold the empty side over the filling to form the typical triangle shape. light pressure along the sides will be sufficient to bind the sides together so that the filling doesn’t escape when frying.,now slide the whole brik into the hot oil and quickly fry until just golden, turning once. if you are trying to achieve that nice, runny egg yolk, pay a lot of attention to your timing as it only takes about 2-3 minutes per side.,immediately transfer the brik to the towel-lined plate to dry off the excess oil. repeat with the remaining dough and filling, cracking the egg into the bowl each time. enjoy the brik with a nice squeeze of lemon and a sprinkling of capers and chopped parsley.
|
moroccan
|
334.6
|
Mlewi (Tunisian Flatbread)
|
Serves – 8
|
50
|
Breads
|
[{'section_title': '', 'ingredients': [{'amount': '400', 'unit': 'grams', 'name': '(2 ⽠cups) all purpose flour', 'notes': ''}, {'amount': '215', 'unit': 'grams', 'name': '(1 ⽠cups) fine semolina flour', 'notes': ''}, {'amount': '6', 'unit': 'grams', 'name': '1 teaspoon salt', 'notes': ''}, {'amount': '380-400', 'unit': 'grams', 'name': '(1 ⅔ – 1', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'to prevent sticking'}]}]
|
in a large mixing bowl, use your hands to mix the flour, semolina flour, and salt. add the water and mix until a shaggy dough comes together, adding more as necessary to bring the dough together.,use a mixer on medium speed to knead the dough until smooth, about 5 minutes. or, transfer the dough to a flat surface like the kitchen table or a marble slab and use your hands to knead until nicely smooth and elastic, 5-10 minutes.,form the dough into a ball and brush with olive oil all over. return to a clean mixing bowl and cover with cling wrap. set aside at room temperature to rest for about 30 minutes.,by now, the dough should have relaxed and spread around a bit. divide into 8 rolls, set on a well-oiled surface (like a sheet tray coated with olive oil), and let rest for about 5 minutes.,set up a work surface, like a clean countertop or extra large cutting board, with a layer of olive oil and place the bun in the middle. dip your fingers in olive oil and start poking dimples in the dough to spread it around. stretch the dough as much as you can. it's ok if it tears a bit at this point. attempt to make a shape similar to a circle.,pick up one side and fold it towards the middle, repeat with all four sides so you end up with an approximate square. repeat with the remaining 7 dough rolls.,get a large, non-stick pan heating over medium. place the first square of dough you stretched back on your work surface. stretch it again using your fingers until it becomes a square of the size of about 7"x7".,when your pan is hot (or when a drop of water sizzles and evaporates quickly), pick the raw flatbread up very gently using both hands and quickly transfer it to the hot surface. sear until it’s cooked through and browned in spots, about a minute or two on each side. the bread is oil-saturated enough so that you don’t have to add any more.,use immediately or wrap in plastic to prevent drying and store for up to 3 days
|
moroccan
|
278.8
|
Moroccan-Style Shaved Cauliflower and Chickpea Salad
|
Serves – 6
|
55
|
Salad
|
[{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'raw shelled pistachios', 'notes': ''}, {'amount': '2/3', 'unit': 'cup', 'name': 'white wine vinegar', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': 'plus more for sprinkling'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'freshly ground black pepper', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large head cauliflower', 'notes': '(about 2 pounds)'}, {'amount': '1', 'unit': '', 'name': '(15-ounce) can chickpeas,', 'notes': 'drained and rinsed'}, {'amount': '4', 'unit': '', 'name': 'scallions,', 'notes': 'white and green parts separated and thinly sliced'}, {'amount': '3/4', 'unit': 'cup', 'name': 'chopped dried apricots', 'notes': ''}, {'amount': '1/3', 'unit': 'cup', 'name': 'roughly chopped fresh flat-leaf parsley leaves', 'notes': ''}]}]
|
in a dry medium skillet over medium heat, add the shelled pistachios. cook, stirring occasionally, until the nuts are lightly toasted, about 5 minutes. transfer to a cutting board to cool. once cooled, roughly chop and set aside.,in a large salad bowl, combine the white wine vinegar and honey. slowly whisk in the olive oil until smooth. whisk in 2 teaspoons ras el hanout, 1 teaspoon salt, and 1 teaspoon pepper (it may seem like a lot of dressing, but the chickpeas soak it up).,trim off the cauliflower’s thick base and discard along with the leaves. use your hands or the tip of your knife to break them into large florets. slice the florets as thin as possible–ideally no thicker than 1/8-inch, preferably using a mandoline.,add the shaved cauliflower (and any tiny florets or crumbs of cauliflower) to the bowl with the dressing, along with the chickpeas and scallion white parts (reserving the dark green parts for serving). toss to coat. cover and transfer to the refrigerator for at least 30 minutes (up to 3 hours) to allow the flavors to meld.,before serving, gently fold in the pistachios, remaining scallions, dried apricots, and parsley. season to taste with salt and black pepper, and sprinkle the surface of the salad with a generous amount of black pepper and ras el hanout. serve immediately.
|
moroccan
|
279.4
|
Simple Roasted Carrots Recipe
|
Serves – 6
|
35
|
Side
|
[{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'lb', 'name': 'carrots', 'notes': 'pealed and cut on the diagonal'}, {'amount': '', 'unit': '', 'name': '', 'notes': 'i used private reserve greek extra virgin olive oil'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'black pepper', 'notes': ''}]}, {'section_title': 'to flavor roasted carrots:', 'ingredients': [{'amount': '', 'unit': '', 'name': 'spices of your choice', 'notes': '(i used 1/2 teaspoon ground'}, {'amount': '1', 'unit': '', 'name': 'garlic clove', 'notes': 'finely minced'}, {'amount': '1/2', 'unit': '', 'name': 'lime', 'notes': 'juice of'}, {'amount': '', 'unit': '', 'name': 'parsley for garnish', 'notes': ''}]}]
|
place the sliced carrots in a large mixing bowl, and add a generous drizzle of extra virgin olive oil (about 2 tbsp or so.) season with kosher salt and black pepper. toss to combine.,transfer the carrots to a baking pan,â making sure to spread them well in one single layer.,roast in the heated oven for 20 to 30 minutes or until tender and slightly caramelized. check part-way through and turn carrots over to get even color on both sides.),remove from oven. transfer the roasted carrots to a serving bowl. here, you can add flavor to your liking. to follow the recipe, season with turmeric and harissa spice blend. if you like, add a little minced garlic and a splash of lime juice. toss to combine. garnish with fresh parsley.
|
moroccan
|
64.4
|
Harira Recipe
|
Serves – 6
|
60
|
Dinner
|
[{'section_title': '', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large yellow onion', 'notes': 'finely chopped'}, {'amount': '2', 'unit': '', 'name': 'celery stalks', 'notes': 'chopped'}, {'amount': '1', 'unit': '', 'name': 'carrot', 'notes': 'peeled and chopped'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'garlic cloves', 'notes': 'minced'}, {'amount': '1 â½', 'unit': 'teaspoons', 'name': 'black pepper', 'notes': ''}, {'amount': '1 1/2', 'unit': 'teaspoon', 'name': 'turmeric', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': 'â½', 'unit': 'teaspoon', 'name': 'ground ginger', 'notes': ''}, {'amount': 'â½', 'unit': 'teaspoon', 'name': 'ground cinnamon', 'notes': ''}, {'amount': 'â½', 'unit': 'teaspoon', 'name': 'cayenne', 'notes': ''}, {'amount': '2 14-', 'unit': 'ounce', 'name': 'cans crushed tomatoes', 'notes': ''}, {'amount': '3', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'packed chopped fresh cilantro', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': '', 'notes': 'rinsed'}, {'amount': '1', 'unit': 'cup', 'name': '', 'notes': 'rinsed'}, {'amount': '1 14-', 'unit': 'ounce', 'name': 'can chickpeas', 'notes': ''}, {'amount': '7', 'unit': 'cups', 'name': 'vegetable or chicken stock,', 'notes': 'preferably low-sodium'}, {'amount': 'â¼', 'unit': 'cup', 'name': 'long grain rice, rinsed', 'notes': 'or â¼ cup broken vermicelli'}, {'amount': '', 'unit': '', 'name': 'lemon wedges,', 'notes': 'for serving'}]}]
|
add the crushed tomatoes, tomato paste, cilantro, lentils (both green and red), and chickpeas. add a dash more kosher salt and cook for 5 minutes, stirring.,serve with lemon wedges.
|
moroccan
|
304.3
|
White Bean Shakshuka
|
Serves – 4
|
40
|
Breakfast, Entree, Lunch
|
[{'section_title': '', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'medium yellow onion,', 'notes': 'halved and thinly sliced'}, {'amount': '1', 'unit': '', 'name': 'large green bell pepper,', 'notes': 'cored and chopped'}, {'amount': '1', 'unit': '', 'name': 'red bell pepper,', 'notes': 'cored and chopped'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': 'or red pepper flakes, plus more to your liking'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'black pepper', 'notes': ''}, {'amount': '1', 'unit': '', 'name': '(28-ounce) can diced tomatoes with their juices', 'notes': ''}, {'amount': '1', 'unit': '', 'name': '(15-ounce) can cannellini beans, drained and rinsed', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'large eggs', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'chopped fresh parsley', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'chopped fresh dill', 'notes': ''}]}]
|
in a large pan with a lid, heat about 2 tablespoons olive oil until shimmering. add the onions, peppers, and garlic. add the coriander, paprika, cumin, aleppo pepper, and a big dash of salt and pepper. cook over medium-high heat, stirring regularly, until the vegetables have softened, about 5 to 7 minutes.,add the tomatoes with their juices and the cannellini beans. bring to a boil, then lower the heat and cover the pan part-way, allowing just a small opening at the top. simmer for about 20 minutes or until the tomato sauce has thickened a bit.,uncover the pan and make 4 wells in the sauce using the back of a spoon. break the eggs and nestle each egg in a well within the sauce. cover the pan and cook gently for about 5 minutes or until the egg whites have set but the yoke is still somewhat runny.,remove the pan from the heat and finish with another drizzle of olive oil and the fresh herbs. serve immediately.
|
moroccan
|
114.7
|
5-Minute Chermoula Recipe
|
Serves – 16
|
5
|
Condiment
|
[{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'fresh parsley,', 'notes': 'ends trimmed'}, {'amount': '1', 'unit': 'cup', 'name': 'fresh cilantro,', 'notes': 'ends trimmed'}, {'amount': '1 to 2', 'unit': 'cloves', 'name': 'garlic', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': '(ground)'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'red pepper flakes', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ground ginger', 'notes': ''}, {'amount': '1/4', 'unit': 'teaspoon', 'name': '', 'notes': 'optional'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'lemon,', 'notes': 'juice and zest'}, {'amount': '3/4', 'unit': 'cup', 'name': '', 'notes': ''}]}]
|
in the bowl of a large food processor, add the herbs, garlic, spices, saffron threads, and a big pinch of kosher salt. add the lemon juice and zest.,run the food processor to combine, and while it is running, drizzle the olive oil from the top opener. don't over-process it, it should have a little texture to it at the end.,taste and adjust seasoning to your liking.
|
moroccan
|
94.1
|
Preserved Lemons Recipe
|
Serves – 16
|
20
|
Condiment
|
[{'section_title': '', 'ingredients': [{'amount': '8', 'unit': '', 'name': 'large lemons', 'notes': ''}, {'amount': 'â½', 'unit': 'cup', 'name': 'kosher salt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'of sugar', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'pepper corns', 'notes': ''}, {'amount': '4 to 5', 'unit': '', 'name': 'dry bay leaves', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'fresh lemon juice of 7 to 8 lemons,', 'notes': '(about 2 1/2 cups of fresh lemon juice)'}]}]
|
seal the jar shut and store in the fridge for 3 weeks to 1 month before consuming.
|
moroccan
|
31.4
|
Pastilla Recipe (Skillet Chicken Pie)
|
Serves – 8
|
50
|
Entree
|
[{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'pounds', 'name': 'boneless skinless chicken thighs', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt and black pepper', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large yellow onion,', 'notes': 'halved, and thinly sliced'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '6', 'unit': '', 'name': 'medjool dates,', 'notes': 'pitted, and chopped'}, {'amount': '1/3', 'unit': 'cup', 'name': 'sliced almonds,', 'notes': 'toasted'}, {'amount': 'â½', 'unit': 'cup', 'name': 'chopped parsley', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'eggs,', 'notes': 'beaten'}, {'amount': '10', 'unit': '', 'name': 'sheets phyllo dough', 'notes': ''}]}, {'section_title': 'spice mixture:', 'ingredients': [{'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cinnamon', 'notes': ''}, {'amount': 'â½', 'unit': 'teaspoon', 'name': 'ground ginger', 'notes': ''}, {'amount': 'â½', 'unit': 'teaspoon', 'name': 'red pepper flakes', 'notes': ''}, {'amount': 'â¼', 'unit': 'teaspoon', 'name': 'turmeric', 'notes': ''}]}]
| null |
moroccan
|
381.9
|
Easy Shakshuka Recipe
|
Serves – 6
|
40
|
Breakfast, Lunch
|
[{'section_title': '', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large yellow onion', 'notes': 'chopped'}, {'amount': '2', 'unit': '', 'name': 'green peppers', 'notes': 'chopped'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves,', 'notes': 'chopped'}, {'amount': '1', 'unit': '', 'name': 'tsp', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '', 'unit': 'pinch', 'name': 'red pepper flakes', 'notes': 'optional'}, {'amount': '', 'unit': '', 'name': 'salt and pepper', 'notes': ''}, {'amount': '6', 'unit': '', 'name': 'medium tomatoes,', 'notes': 'chopped (about 6 cups chopped tomatoes)'}, {'amount': '1/2', 'unit': 'cup', 'name': 'tomato sauce', 'notes': ''}, {'amount': '6', 'unit': '', 'name': 'large eggs', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'chopped fresh parsley leaves', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'chopped fresh mint leaves', 'notes': ''}]}]
|
uncover and add the fresh parsley and mint. you can add more black pepper or crushed red pepper, if you like. serve with warm
|
moroccan
|
111
|
Spicy Baked Salmon Recipe with Lime and Harissa
|
Serves – 6
|
15
|
Entree, Fish
|
[{'section_title': '', 'ingredients': [{'amount': '1 â½', 'unit': 'pounds', 'name': 'salmon fillet', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}]}, {'section_title': 'for the honey, lime, and harissa sauce:', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': 'i used'}, {'amount': '2 to 4', 'unit': 'tablespoons', 'name': '', 'notes': 'or store-bought'}, {'amount': '1 to 2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'juice of 2 large limes,', 'notes': 'plus optional lime wedges to serve'}, {'amount': '3 to 4', 'unit': '', 'name': 'large garlic cloves,', 'notes': 'minced'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': 'â½', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': 'â½', 'unit': 'teaspoon', 'name': 'ground ginger', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}]}]
|
preheat the oven to 425 degrees f.
|
moroccan
|
222.5
|
Arabic Tea with Mint (Shai Bil Na’ana’a)
|
Serves – 6
|
11
|
Drinks
|
[{'section_title': '', 'ingredients': [{'amount': '6', 'unit': 'cups', 'name': 'water', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': 'loose-leaf black tea,', 'notes': 'or more if you like your tea strong'}, {'amount': '6-8', 'unit': '', 'name': 'fresh mint leaves,', 'notes': 'a large handful'}, {'amount': '', 'unit': '', 'name': 'sugar or sweetener,', 'notes': 'optional'}]}]
|
bring the water to a rolling boil in a tea kettle or medium saucepan. stir in the tea and allow it to boil for 1 minute to help "agitate" the tea leaves.,turn off the heat and immediately add the fresh mint leaves. cover and allow the tea to steep for 5 minutes. ideally, your tea should be an amber red (a deep red indicates that the tea may have over-steeped).,divide the tea among cups (preferably clear teacups), pouring through a small mesh strainer to strain the leaves. serve with sugar on the side so guests may add as much as they like.
|
moroccan
|
1.8
|
Moroccan-Inspired Chicken Couscous
|
Serves – 6
|
60
|
Main Course
|
[{'section_title': 'for the chicken', 'ingredients': [{'amount': '1/3', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'red wine vinegar', 'notes': ''}, {'amount': '4', 'unit': 'tablespoons', 'name': 'tomato paste', 'notes': ''}, {'amount': '4', 'unit': 'cloves', 'name': 'garlic', 'notes': '(minced)'}, {'amount': '2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'ground cinnamon', 'notes': '(divided)'}, {'amount': '3/4', 'unit': 'teaspoon', 'name': 'ground ginger', 'notes': ''}, {'amount': '6 to 8', 'unit': '', 'name': 'chicken thighs', 'notes': '(boneless, skinless)'}, {'amount': '', 'unit': '', 'name': 'kosher salt and black pepper', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'carrots', 'notes': '(cut into 1-inch pieces)'}, {'amount': '2', 'unit': '', 'name': 'celery ribs', 'notes': '(cut into 1-inch pieces)'}, {'amount': '1', 'unit': '', 'name': 'red onion', 'notes': '(large, halved and cut into 1/2-inch thick slices)'}, {'amount': '', 'unit': '', 'name': 'handful of raisins', 'notes': '(optional)'}]}, {'section_title': 'for the couscous', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'water', 'notes': '(or chicken broth)'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'ground cinnamon', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'fresh parsley', 'notes': '(chopped)'}]}]
|
heat the oven to 425 degrees f.,make the seasoning rub. in a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. whisk to combine.,pat the chicken dry and season with kosher salt and black pepper on both side. pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. set aside for now.,put the vegetables and onions in a mixing bowl. season with kosher salt and black pepper and pour the remaining seasoning rub. toss to combine.,transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.,bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. the vegetables should also soften and gain some char.,while the chicken and veggies are baking, prepare the couscous. boil the water or both until bubbling. heat a tablespoon of olive oil in a saucepan. add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. season with kosher salt and â½ teaspoon ground cinnamon. add the boiled water. immediately turn the heat off and cover the saucepan. leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. when ready, add the fresh parsley and fluff the couscous with a fork.,when the chicken is fully cooked through, remove it from the oven. spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. finish with the raisins, if you like.
|
moroccan
|
492.6
|
Zaalouk (Moroccan Eggplant Salad)
|
Serves – 6
|
45
|
Appetizer
|
[{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'medium globe eggplant,', 'notes': 'peeled and cut into 1 â½ inch cubes'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '2 to 3', 'unit': '', 'name': 'large tomatoes,', 'notes': 'diced'}, {'amount': '3', 'unit': '', 'name': 'large garlic cloves,', 'notes': 'minced'}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'crushed red pepper flakes', 'notes': ''}, {'amount': 'â¼', 'unit': 'cup', 'name': 'chopped cilantro,', 'notes': 'more for garnish'}, {'amount': 'â¼', 'unit': 'cup', 'name': 'chopped parsley', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'water', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'lemon,', 'notes': 'juice of'}]}]
|
place the eggplant cubes in a colander and toss with a good pinch of kosher salt. set aside for a few minutes while you prepare the rest of the ingredients. when ready to cook, wipe the eggplant dry, removing excess salt.,in a large non-stick pan (with a lid), heat about 2 tablespoons extra virgin olive oil), add the eggplant cubes, tomatoes, and minced garlic. season with kosher salt, cumin, paprika, and red pepper flakes. toss around for about 5 minutes or so, then add in the cilantro, parsley and about 1/3 cup of water.,bring the mixture to a boil, then turn the heat down. cover the pan with the lid and allow the eggplant and tomatoes to simmer until very tender, about 20 minutes or so. make sure to occasionally check and stir so nothing sticks to the pan, adding a little bit more water if needed.,once the eggplant and the tomatoes are very tender, stir in the lemon juice, and using a potato masher or the back of a fork to gently mash to your desired consistency (some people like it very smooth, i keep it a little bit chunky). remove from heat.,transfer the zaalouk to a serving bowl. at this point, you can serve it warm or you can allow it to come to room temperature. you can also refrigerate it to serve later. when you are ready to serve, top the zaalouk with a good drizzle of extra virgin olive oil, some fresh cilantro, and a dash of crushed red pepper flakes. serve with pita bread or your favorite crusty bread.
|
moroccan
|
80.6
|
Lablabi (Tunisian Chickpea Stew) Recipe
|
Serves – 4
|
40
|
Soup
|
[{'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': '(15-ounce) cans chickpeas', 'notes': ''}, {'amount': '1/2', 'unit': '', 'name': 'loaf rustic bread', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'small yellow onion,', 'notes': 'finely chopped'}, {'amount': '3 to 4', 'unit': '', 'name': 'large garlic cloves,', 'notes': 'minced'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': 'more for later'}, {'amount': '2', 'unit': '', 'name': 'lemons', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'roughly chopped parsley,', 'notes': 'plus more for garnish'}, {'amount': '2', 'unit': '', 'name': 'green onions,', 'notes': 'trimmed and chopped (both white and green parts)'}]}]
|
in a medium saucepan, set over medium-high heat add the chickpeas with their liquids and cover the chickpeas with water by about 1 inch.,bring the chickpeas to a boil, then lower the heat and cover part-way with a lid. simmer the chickpeas over low heat for about 30 minutes or until very tender.,set your oven rack about 6 inches beneath the boiler and set the broiler to high. while the chickpeas cook, tear some hearty crusty bread into a little larger than bite-size pieces and arrange them on a large sheet. drizzle the bread with extra virgin olive oil, toss to coat and arrange them so the pieces are crust side down. broil briefly, maybe a minute or so just until the bread turns golden brown. watch carefully, as the bread can go from golden brown to burnt quickly!,add 2 tablespoons extra virgin olive oil in a medium non-stick skillet set over medium heat. when the oil begins to shimmer, add the onions and garlic, a dash of kosher salt, cumin, coriander, and paprika. cook over medium heat, tossing regularly until the onions are tender and translucent.,when the chickpeas are ready, transfer the onion and garlic mixture to the saucepan with the chickpeas. add 1 tablespoon harissa paste, a big pinch of kosher salt, juice from 1 lemon, chopped parsley, and a good drizzle of extra virgin olive oil. stir to combine. taste and adjust seasoning.,slice the remaining lemon into wedges. prepare serving bowls and place a few pieces of toasted bread on the bottom. ladle the lablabi chickpea stew on top of the bread and add a good drizzle of olive oil, a dollop of harissa, more parsley, and the chopped green onions. serve immediately with lemon wedges and more of the toasted bread to the side.
|
moroccan
|
196.2
|
Roasted Vegetable Couscous
|
Serves – 8
|
50
|
Entree
|
[{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'small eggplant,', 'notes': 'cut into 1-inch chunks'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large onion,', 'notes': 'cut into 1-inch chunks'}, {'amount': '1', 'unit': '', 'name': 'zucchini,', 'notes': 'cut into large 1-inch chunks'}, {'amount': '1', 'unit': '', 'name': 'yellow squash,', 'notes': 'cut into large 1-inch chunks'}, {'amount': '1', 'unit': '', 'name': 'sweet red pepper,', 'notes': 'cored and cut into chunks'}, {'amount': '2 to 3', 'unit': '', 'name': 'carrots,', 'notes': 'peeled and cut into large chunks'}, {'amount': '3', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '1 (15-', 'unit': 'ounce)', 'name': 'can chickpeas,', 'notes': 'drained and rinsed'}, {'amount': '2 â½', 'unit': 'teaspoons', 'name': '', 'notes': 'divided'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': 'â¾', 'unit': 'teaspoon', 'name': 'ground cinnamon', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'black pepper', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1 (28-', 'unit': 'ounce)', 'name': 'can san marzano tomatoes with their juices', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'water or vegetable broth', 'notes': ''}, {'amount': '1-', 'unit': 'inch', 'name': 'fresh ginger,', 'notes': 'grated'}, {'amount': 'â½', 'unit': 'cup', 'name': 'dried apricot,', 'notes': 'chopped'}, {'amount': 'â½', 'unit': 'cup', 'name': 'slivered almonds', 'notes': ''}, {'amount': 'â½', 'unit': 'cup', 'name': 'cilantro or parsley,', 'notes': 'to finish'}]}, {'section_title': 'for the couscous:', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': '', 'notes': ''}]}]
| null |
moroccan
|
332.1
|
Moroccan Meatballs
|
Serves – 4
|
30
|
Meat and Poultry
|
[{'section_title': 'for morrocan kefta meatballs', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'slice white bread,', 'notes': 'toasted'}, {'amount': '', 'unit': '', 'name': 'water or milk,', 'notes': 'for soaking'}, {'amount': '1 1/4', 'unit': 'lb', 'name': 'lean ground beef or lamb,', 'notes': 'or a mixture of both'}, {'amount': '1', 'unit': '', 'name': 'small red onion,', 'notes': 'grated'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '', 'unit': '', 'name': 'small handful fresh cilantro leaves and tender stems,', 'notes': 'chopped'}, {'amount': '3', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'ground ginger', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'cayenne,', 'notes': 'more if you enjoy spicy'}, {'amount': '', 'unit': '', 'name': 'salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'pepper', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}]}, {'section_title': 'for the carrot salad', 'ingredients': [{'amount': '4', 'unit': '', 'name': 'carrots,', 'notes': 'peeled'}, {'amount': '3', 'unit': 'tbsp', 'name': 'orange juice (about 1/2 orange)', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'handful fresh mint leaves,', 'notes': 'chopped'}, {'amount': '', 'unit': '', 'name': 'salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'black pepper', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}]}, {'section_title': 'for serving (optional)', 'ingredients': [{'amount': '', 'unit': '', 'name': 'cherry tomatoes,', 'notes': 'halved'}, {'amount': '', 'unit': '', 'name': 'thinly sliced shallots or red onion', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'handful of parsley sprigs', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'marinated olives', 'notes': 'or'}, {'amount': '', 'unit': '', 'name': ',', 'notes': ', or plain greek yogurt'}, {'amount': '', 'unit': '', 'name': '', 'notes': ', or'}]}]
|
into a large mixing bowl add the bread and water or milk. let it soak until softened, just about a minute or so, then squeeze the liquid out of the bread, discard the liquid and return the bread to the bowl. add the meat, grated onion, garlic, cilantro, ras el hanout, ground ginger, and cayenne. sprinkle in a generous pinch of kosher salt and black pepper. using clean hands, mix until the meat mixture is well combined.,roll the meat mixture into bite-sized meatballs, about 1 tablespoon each. arrange on a tray and cover. if you have the time, refrigerate for 30 minutes. (this prevents the meatballs from falling apart when they’re cooked.),while the meatballs are chilling, use a vegetable peeler to shave the carrots into ribbons (or you can slice them into very thin sticks.) place in a medium mixing bowl along with the orange juice, mint leaves, and a good glug of olive oil. season with a pinch of salt and pepper and toss to combine. set in the fridge for now. get any other sides for serving ready to go, like,heat a large cast iron or frying skillet over medium heat. drizzle the meatballs with extra virgin olive oil. when the pan is hot, cook the meatballs, turning occasionally, until they’re cooked through and charred, about 7 minutes. work in batches if needed to avoid overcrowding the pan.,arrange the meatballs on a large platter. spread the carrot salad along the side of the platter, along with any other fixings of your choice. roll up your sleeves, dig in, and let your family, guests, friends, and neighbors serve themselves!
|
moroccan
|
260.7
|
Slata Tounsiya (Tunisian Salad)
|
Serves – 6
|
20
|
Appetizer, Entree, Salad
|
[{'section_title': 'for the dressing', 'ingredients': [{'amount': '4', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '1 1/2', 'unit': 'tablespoons', 'name': 'white wine vinegar', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'finely chopped flat leaf parsley', 'notes': ''}, {'amount': '3/4', 'unit': 'teaspoon', 'name': 'salt', 'notes': ''}, {'amount': '3/4', 'unit': 'teaspoon', 'name': 'freshly ground black pepper', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'juice of 1/2 – 1 lemon', 'notes': ''}]}, {'section_title': 'for the salad', 'ingredients': [{'amount': '8', 'unit': '', 'name': 'roma tomatoes', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'english cucumbers', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'green bell peppers,', 'notes': 'finely diced'}, {'amount': '1', 'unit': '', 'name': 'granny smith apple,', 'notes': 'peeled and finely diced'}, {'amount': '', 'unit': '', 'name': 'a big handful of fresh mint leaves,', 'notes': 'finely chopped (or subsitute with 1 tablespoon dried mint)'}, {'amount': '1/2 – 1', 'unit': '', 'name': 'red onion,', 'notes': 'finely diced'}, {'amount': '5', 'unit': '', 'name': '', 'notes': 'quartered'}, {'amount': '1/2', 'unit': 'cup', 'name': 'whole black olives (like', 'notes': 'niã§oise, kalamata, or oil-cured black olives)'}, {'amount': '1/2', 'unit': 'cup', 'name': 'whole green olives (like', 'notes': 'castelvetrano)'}, {'amount': '1', 'unit': '', 'name': '(5 ounce) can oil-packed tuna,', 'notes': 'drained and flaked'}, {'amount': '', 'unit': '', 'name': 'crusty baguette', 'notes': '(optional), for serving'}]}]
|
add the olive oil, vinegar, parsley, salt, pepper, and the juice of 1/2 of a lemon to a screw top jar. seal and vigorously shake until emulsified. you can also just whisk this together in a bowl. add more lemon juice to taste if needed.,slice the tomatoes and cucumbers in half and use a metal spoon to scrape out the seeds. then finely dice.,in a large serving bowl, mix the finely diced tomatoes, cucumbers, peppers, apple, and mint. stir in the dressing.,mix in half the onion, taste, and add more onion to your liking. i usually end up using all of it but it really depends on personal taste. remember that its tanginess will be tamed by the lemon juice and olive oil in the dressing.,before enjoying, transfer the salad to a large serving bowl and top it with 6 wedges of hard boiled eggs, olives and tuna. you can use as much as you like of any of these depending on your taste preference and hunger level. serve the remaining egg quarters on the side.,serve with a side of fresh crusty baguette slices, which can even be used as a vessel instead of the fork.
|
moroccan
|
298.6
|
How to Cook Couscous
|
Serves – 4
|
15
|
Side
|
[{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'low-sodium broth or water', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': '', 'notes': 'i used this couscous'}, {'amount': '', 'unit': '', 'name': 'to flavor', 'notes': 'optional'}, {'amount': '', 'unit': 'pinch', 'name': 'of', 'notes': 'or spice of your choice'}, {'amount': '1 to 2', 'unit': '', 'name': 'garlic clove', 'notes': 'minced and sauteed in extra virgin olive oil'}, {'amount': '2', 'unit': '', 'name': 'green onions', 'notes': 'chopped'}, {'amount': '', 'unit': '', 'name': 'fresh herbs to your liking', 'notes': 'i used parsley and dill'}]}]
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now, toast the couscous. in a non-stick skillet or pan, heat about 1 to 2 tbsp extra virgin olive oil. add the couscous and toss around with a wooden spoon until golden brown. this is an optional step but can really adds a great nutty flavor.,stir couscous in the boiled liquid quickly and immediately turn the heat off. cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water.,uncover and fluff with a fork.,you can serve couscous plain, or mix in spices and herbs to give it more flavor. if you like, add in a pinch of cumin, sautã©ed garlic, chopped green onions, and fresh herbs or your choice. enjoy!
|
moroccan
|
202
|
Green Shakshuka Recipe
|
Serves – 4
|
40
|
Breakfast
|
[{'section_title': '', 'ingredients': [{'amount': 'â¼', 'unit': 'cup', 'name': '', 'notes': 'more for later'}, {'amount': '8', 'unit': 'ounces', 'name': 'brussels sprouts.', 'notes': 'trimmed and thinly sliced'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': 'â½', 'unit': '', 'name': 'large red onion,', 'notes': 'finely chopped'}, {'amount': '3', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '1', 'unit': '', 'name': 'large bunch kale (8 ounces),', 'notes': 'thick veins and stems removed, chopped'}, {'amount': '2', 'unit': 'cups', 'name': 'baby spinach (about 2.5 ounces),', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': '(or â½ tsp crushed red pepper flakes)'}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': 'â¾', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'juice of â½ lemon', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'large eggs', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'green onion,', 'notes': 'trimmed and chopped, both white and green parts'}, {'amount': '', 'unit': '', 'name': 'handful fresh parsley for garnish', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'crumbled feta for garnish', 'notes': ''}]}]
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in a 10-inch pan or skillet with a lid, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. add the sliced brussels sprouts and sprinkle with a dash of kosher salt. cook for about 5 to 6 minutes, tossing occasionally until they soften and gain some color (i like a little bit of char).,reduce the heat to medium. add the onions and garlic, and cook, tossing regularly for 3 to 4 minutes until softened (don’t let the garlic burn though, manage the heat as you need to).,using a spoon, make 4 wells. crack an egg into each well and season each egg with a bit of salt. cover the pan and cook for another 4 minutes or until the eggs have settled to your liking (i like a runny yoke).,remove from the heat. add another drizzle of extra virgin olive oil if you like. garnish with the fresh green onions, parsley and some creamy feta. serve immediately with your favorite bread or warm pita.
|
moroccan
|
229.6
|
Foul Mudammas (Egyptian Fava Beans)
|
Serves – 5
|
25
|
Vegan
|
[{'section_title': '', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'cans plain', 'notes': '13 to 15 ounces each can (see notes if using dry fava beans)'}, {'amount': 'â½', 'unit': 'cup', 'name': 'water', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': 'â½ to 1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1 to 2', 'unit': '', 'name': 'hot peppers,', 'notes': 'chopped (jalapenos will work here)'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves,', 'notes': 'chopped'}, {'amount': '1', 'unit': '', 'name': 'large lemon,', 'notes': 'juice of'}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'chopped parsley', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'tomato,', 'notes': 'diced'}]}, {'section_title': 'to serve:', 'ingredients': [{'amount': '', 'unit': '', 'name': 'warm', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'sliced tomatoes', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'sliced cucumbers', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'green onions', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'olives', 'notes': ''}]}]
| null |
egyptian
|
143
|
Egyptian Moussaka (Saucy Eggplant and Beef Casserole)
|
Serves – 12
|
60
|
Entree
|
[{'section_title': '', 'ingredients': [{'amount': '3', 'unit': '', 'name': 'small globe eggplants', 'notes': '(about 2 pounds), sliced into â¼-inch rounds'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large yellow onion', 'notes': ''}, {'amount': '2', 'unit': '', 'name': 'green bell peppers', 'notes': ''}, {'amount': '3 to 4', 'unit': '', 'name': 'large garlic cloves', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'pound', 'name': 'lean ground beef', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'red pepper flakes', 'notes': 'or'}, {'amount': '', 'unit': '', 'name': 'black pepper', 'notes': ''}, {'amount': '1', 'unit': '', 'name': '(28-ounce) can whole san marzano tomatoes with their juices', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'chopped fresh parsley', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'pine nuts or sliced almonds', 'notes': '(optional)'}, {'amount': '', 'unit': '', 'name': '', 'notes': 'or rice, for serving (optional)'}]}]
|
position a rack in the middle of the oven and heat to 400â°f. lightly oil a sheet pan.,season the eggplant slices generously with salt and spread them in one single layer on a clean surface (like a baking tray or wire rack). set aside for a few minutes while you prepare the remaining ingredients.,coarsely chop the onion. core, seed, and coarsely chop the bell peppers. mince the garlic.,you should see beads of water form on the surface of the eggplant as it “sweats out†any bitterness. use a paper towel to dry the eggplant well on both sides, removing any excess salt, then brush each slice generously with extra virgin olive oil. arrange them without overlapping on the prepared sheet pan. bake on the center rack of your heated oven for about 20 minutes, or until they begin to soften (they should not be fully cooked yet).,in a large skillet over medium-high heat, heat about 2 tablespoons olive oil until shimmering. add the onions, bell peppers, and garlic and season with a big pinch of salt. cook the vegetables, tossing regularly, until they soften a bit, about 5 minutes.,add the ground beef and use a wooden spoon to break the meat up. cook until fully browned, about 7 to 10 minutes. if needed, carefully drain any excess liquid or fat in a heat-safe bowl and return the pan to the heat. season with the coriander, paprika, red pepper flakes or aleppo pepper, and a big pinch of pepper and stir to combine.,add the tomatoes and their juices and 1/3 cup of water. break the tomatoes up a bit with the wooden spoon. bring the sauce to a boil, then lower the heat and let it simmer while the eggplant finishes baking. remove from the heat, taste, and add more salt to your liking.,prepare a 9 x 13 baking dish and lightly oil the bottom. arrange half of the partially baked eggplant on the bottom and top with half of the sauce. layer the remaining eggplant on top and cover it with the sauce. drizzle with a little olive oil.,transfer the baking dish to the heated oven and bake for about 20 minutes. then transfer to the broiler for just a few minutes until it gains some color.,remove from heat and finish with the parsley and nuts. serve hot or warm with pita bread or rice.
|
egyptian
|
111.1
|
Egyptian Hawawshi Recipe
|
Serves – 12
|
30
|
Dinner
|
[{'section_title': '', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'large yellow onion', 'notes': 'quartered'}, {'amount': '2', 'unit': '', 'name': 'garlic cloves', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'green bell pepper', 'notes': 'cored and cut into large chunks'}, {'amount': '1', 'unit': '', 'name': 'jalapeno', 'notes': 'halved and seeded (leave some of the seed if you like heat)'}, {'amount': 'â½', 'unit': 'ounce', 'name': 'fresh parsley', 'notes': 'stems trimmed (cut most of the stem but leave some for extra flavor)'}, {'amount': '2', 'unit': 'lbs', 'name': 'lean ground beef', 'notes': ''}, {'amount': '3', 'unit': 'tbsp', 'name': 'tomato paste', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '6', 'unit': '', 'name': 'loaves of pita bread', 'notes': 'you need the kind with pockets'}]}, {'section_title': 'for the hawawshi seasoning (spice mixture)', 'ingredients': [{'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': 'black pepper', 'notes': ''}, {'amount': 'â½', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '3/4', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': 'â¼', 'unit': 'tsp', 'name': 'cinnamon', 'notes': ''}]}]
|
put the onion, garlic, bell pepper, jalapeno, and parsley in the bowl of a food processor fitted with a blade, pulse a few times until finely chopped. transfer the mixture to a sieve to drain excess liquid (it helps to push with the back of a spoon).,prepare a large sheet pan brushed with a bit of extra virgin olive oil.,arrange the pitas in the prepared sheet pan. brush the pita pocket tops with a bit of extra virgin olive oil.,bake in the heated oven for 15, then carefully turn the pitas over and cook on the other side another 5 to 10 minutes until the meat is fully cooked and the pita is crispy on both sides.
|
egyptian
|
222.6
|
Egyptian Dukkah Recipe
|
Serves – 8
|
10
|
Condiment
|
[{'section_title': '', 'ingredients': [{'amount': '1/2', 'unit': 'cup', 'name': 'hazelnuts', 'notes': ''}, {'amount': '3', 'unit': 'tbsp', 'name': 'almonds', 'notes': ''}, {'amount': '4', 'unit': 'tbsp', 'name': 'white sesame seeds', 'notes': ''}, {'amount': '3', 'unit': 'tbsp', 'name': 'shelled pistachios', 'notes': ''}, {'amount': '1', 'unit': 'tbsp', 'name': 'fennel seeds', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'cayenne pepper', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}]}]
|
add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. pulse for a few seconds until you reach a nice coarse mixture (do not over process the dukkah. the mixture should not be too fine. see photos and video for exact texture).,transfer the dukkah to a bowl to serve. add a small bowl of extra virgin olive oil and your favorite bread for dipping (i like pita bread or even jerusalem bagel). you can also store the dukkah in a tight-lid jar for up to 2 weeks to use as a topping for salad, soup, chicken, meats, or roasted vegetables!
|
egyptian
|
96.1
|
Beef Shawarma Recipe
|
Serves – 8
|
30
|
Main Course
|
[{'section_title': 'for shawarma spices', 'ingredients': [{'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tsp', 'name': '', 'notes': ''}, {'amount': '3/4', 'unit': 'tsp', 'name': 'ground', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'ground cloves', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'cayenne pepper', 'notes': ''}, {'amount': '1/2', 'unit': 'tsp', 'name': 'ground cinnamon', 'notes': ''}]}, {'section_title': 'for shawarma\xa0+ marinade', 'ingredients': [{'amount': '1/4', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '1/4', 'unit': 'cup', 'name': 'white wine vinegar', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'lemon', 'notes': ''}, {'amount': '1 1/2', 'unit': 'lb', 'name': 'beef flap steak or flank steak,', 'notes': 'cut very thinly against the grain into bite size pieces'}, {'amount': '', 'unit': '', 'name': 'kosher salt and black pepper', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '1', 'unit': '', 'name': 'medium yellow onion,', 'notes': 'halved and sliced'}]}, {'section_title': 'to serve', 'ingredients': [{'amount': '4', 'unit': '', 'name': 'pita bread loaves,', 'notes': 'halved (8 pita pockets)'}, {'amount': '', 'unit': '', 'name': '3-ingredient mediterranean salad,', 'notes': '(or sliced tomatoes and cucumbers, and chopped parsley)'}, {'amount': '1', 'unit': '', 'name': 'homemade tahini sauce,', 'notes': 'follow this'}, {'amount': '', 'unit': '', 'name': 'pickled cucumbers,', 'notes': 'optional.'}]}]
|
in the bottom of large mixing bowl, add the shawarma spices. add the olive oil, vinegar, and zest and juice of one lemon. using a spoon, mix to combine.,using a chef’s knife, cut the flap steak against the grain into thin bite-size slices (no more than â¼-inch in thickness).,add the sliced meat to the bowl. season with kosher salt and black pepper. add the garlic and onions. using a pair of tongs, toss very well to make sure the meat is well-coated with the marinade. set aside to marinate at room temperature for a few minutes (or, if you have the time, cover and refrigerate for a couple of hours).,heat a large cast iron grill pan or skillet over high heat. using a pair of tongs, add the meat pieces, spreading them as much as you are able. cook over high heat for anywhere between 8 and 15 minutes, until the meat is fully cooked. (if you like less liquid in your pan and extra char on the meat, you'll likely cook it for about 15 minutes. and if your pan is not large enough, cook the meat in batches).,while the meat is cooking, prepare the pita pockets and fixings. make my 3-ingredient mediterranean salad with tomatoes, cucumbers, and parsley. make the tahini sauce. and prepare your pickled cucumbers, if using.,assemble the shawarma sandwiches. open up your pita pockets and load them up with the beef shawarma, salad, and finish with a generous drizzle of tahini sauce. serve immediately!
|
egyptian
|
206.9
|
Skillet Onion Chicken Recipe
|
Serves – 8
|
45
|
Dinner
|
[{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'tablespoons', 'name': '', 'notes': ''}, {'amount': '4', 'unit': '', 'name': 'large onions', 'notes': 'sliced â½â€\x9d thick or so'}, {'amount': '8', 'unit': '', 'name': 'skinless chicken thighs', 'notes': 'bone-in, skin removed'}, {'amount': '1/4', 'unit': 'cup', 'name': 'chicken broth or water', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'salt', 'notes': 'to taste'}]}]
|
cook the onions. heat about 2 to 3 tablespoons extra virgin olive oil in a large cast iron skillet or pan over medium-high heat. add the sliced onions and season well with kosher salt. sautã© the onions, stirring often until they collapse and release their juices turning a beautiful deep golden brown in color, about 10 to 15 minutes (cover the pan to speed up the cooking time, if you like). manage the heat to make sure the onions soften and caramelize without burning.,in the meantime, season the chicken on both sides with kosher salt.,once the onions are nicely caramelized, push them to the edges of the pan. add the chicken (meaty side down first) to the pan and sear on both sides until golden brown. do not cover the pan this time. (if the onions are in the way, you can move them around and add them on top of the chicken so that there is enough room in the pan for the chicken to brown well).,once the chicken is nicely browned, add in the broth or water (you should have some juices in the pan from the chicken and the onions. start with 1/4 cup of liquid and add more if needed to form a sauce).,turn the heat to medium-low and cover the pan. cook for about 25 to 30 minutes, or until the chicken is fully cooked through and a meat thermometer inserted in the center of the chicken reads 165 degrees f. serve over rice or with pita bread (the bread with the onion sauce is delish!)
|
egyptian
|
188.6
|
Heirloom Tomato Salad with Dukkah
|
Serves – 4
|
10
|
Salad
|
[{'section_title': 'for the dressing', 'ingredients': [{'amount': '2', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '1', 'unit': '', 'name': 'lemon,', 'notes': 'juice of'}, {'amount': '1/3', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt and black pepper', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'ancho or jalapeno pepper,', 'notes': 'seeded and thinly sliced (optional)'}, {'amount': '4 to 6', 'unit': 'tbsp', 'name': '', 'notes': 'follow this homemade'}]}, {'section_title': 'for the tomato salad', 'ingredients': [{'amount': '3', 'unit': '', 'name': 'large heirloom tomatoes', 'notes': 'about 1 â½ pounds, sliced into rounds'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': 'a pinch'}, {'amount': '1', 'unit': 'tbsp', 'name': 'chopped fresh mint,', 'notes': 'optional'}]}]
|
in a small bowl, combine the garlic, lemon juice, olive oil, and a good pinch of kosher salt. whisk well to combine. add the chili peppers, if using , and give it another whisk. set aside for now.,slice the heirloom tomatoes into â¼-inch round slices and arrange them on a large plate. drizzle with as much of the dressing as you like and keep the rest to the side for dipping.,top with the dukkah and fresh mint. serve!
|
egyptian
|
187.7
|
Egyptian fried boiled eggs Recipe (Bied Meza’lil)
|
Serves – 6
|
17
|
Breakfast
|
[{'section_title': '', 'ingredients': [{'amount': '6', 'unit': '', 'name': 'large eggs,', 'notes': 'more as needed'}, {'amount': '', 'unit': '', 'name': 'kosher salt and black pepper', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'ghee or butter', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': 'optional'}]}, {'section_title': 'for serving (optional)', 'ingredients': [{'amount': '', 'unit': '', 'name': 'sliced vegetables, or', 'notes': 'simple'}, {'amount': '', 'unit': '', 'name': '', 'notes': 'optional'}, {'amount': '', 'unit': '', 'name': 'feta cheese,', 'notes': 'optional'}]}]
|
run the cooked eggs under cold water and peel them. discard the peel. season the eggs on all sides with kosher salt and black pepper.,in a large non-stick skillet heat the ghee and a little bit of extra virgin olive oil over medium-high heat until shimmering. carefully add the boiled eggs (whole) to the pan and cook until the whites are crispy and golden brown on all sides. (do this carefully and manage the heat as needed. to be safe, cover the top of your skillet with a,using a slotted spoon, remove the eggs from the pan and serve them immediately. (if you like, arrange them on a platter with a simple
|
egyptian
|
127.3
|
Phyllo Meat Pie (Egyptian Goulash)
|
Serves – 12
|
70
|
Entree
|
[{'section_title': '', 'ingredients': [{'amount': '16', 'unit': 'ounce', 'name': 'package of frozen phyllo dough,', 'notes': 'thawed in its package'}, {'amount': '1', 'unit': '', 'name': 'egg,', 'notes': 'whisked in 1 cup of milk'}, {'amount': '1', 'unit': 'cup', 'name': '', 'notes': '(or 1/2 cup olive oil combined with 1/2 cup melted butter)'}]}, {'section_title': 'for the meat filling', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'chopped onions', 'notes': ''}, {'amount': '1 1/2', 'unit': 'pounds', 'name': 'lean ground beef', 'notes': ''}, {'amount': '1 1/2', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'garlic powder', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'salt and pepper', 'notes': ''}]}]
| null |
egyptian
|
384.9
|
Eggs Fra Diavolo (Eggs in Purgatory with a Twist)
|
Serves – 6
|
20
|
Breakfast, Dinner
|
[{'section_title': '', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '6', 'unit': '', 'name': 'hardboiled eggs,', 'notes': 'peeled'}]}, {'section_title': 'for the spicy tomato sauce', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'medium onion,', 'notes': 'yellow or red, chopped'}, {'amount': '5', 'unit': '', 'name': 'garlic cloves,', 'notes': 'minced'}, {'amount': '1', 'unit': '', 'name': 'hot pepper such as jalapeã±o,', 'notes': 'chopped'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '1 5', 'unit': 'ounce', 'name': 'can diced fire-roasted tomatoes', 'notes': ''}, {'amount': 'â¼', 'unit': 'cup', 'name': 'tomato paste', 'notes': ''}, {'amount': '2', 'unit': 'teaspoons', 'name': '', 'notes': ''}, {'amount': '1 to 2', 'unit': 'teaspoon', 'name': 'dried red pepper flakes or aleppo pepper,', 'notes': 'more or less to your liking (if you like the sauce hot, you can add more)'}, {'amount': 'â½', 'unit': 'cup', 'name': 'basil or parsley,', 'notes': 'chopped'}]}]
|
in a 10-inch skillet or pan, heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. carefully add the already boiled eggs and cook on all sides until the egg whites begin to crisp up and turn golden brown (use a splatter guard over your pan to keep the oil from splashing). remove the eggs from the pan and set them on a plate or bowl for now.
|
egyptian
|
101.2
|
5-Minute Tomato Appetizer with Feta
|
Serves – 6
|
5
|
Appetizer, Side
|
[{'section_title': '', 'ingredients': [{'amount': '6', 'unit': '', 'name': 'campari tomatoes,', 'notes': '(or you can use roma tomatoes)'}, {'amount': '3 to 4', 'unit': 'tablespoons', 'name': 'feta cheese,', 'notes': 'crumbled'}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'optional'}]}]
|
slice the campari tomatoes in half horizontally (around the equator). if using roma tomatoes instead, cut them in half vertically (the long way).,assemble the tomato halves on a plate with flesh side facing you. top each half with some crumbled feta. drizzle with extra virgin olive oil, and finish with a pinch of aleppo-style pepper or red pepper flakes, if using. serve.
|
egyptian
| null |
BEST Air Fryer Falafel (Easy Tips!)
|
Serves – 24
|
35
|
Appetizer, Entree, Side Dish, Snack
|
[{'section_title': '', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': '', 'notes': 'do not use canned or cooked chickpeas'}, {'amount': 'â½', 'unit': 'tsp', 'name': 'baking soda', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'fresh parsley leaves,', 'notes': 'stems removed'}, {'amount': 'â¾', 'unit': 'cup', 'name': 'fresh cilantro leaves,', 'notes': 'stems removed'}, {'amount': 'â½', 'unit': 'cup', 'name': 'fresh dill,', 'notes': 'stems removed'}, {'amount': '1', 'unit': '', 'name': 'small onion,', 'notes': 'quartered'}, {'amount': '7-8', 'unit': '', 'name': 'garlic cloves,', 'notes': 'peeled'}, {'amount': '', 'unit': '', 'name': 'salt to taste', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'ground black pepper', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cayenne pepper,', 'notes': 'optional'}, {'amount': '1', 'unit': 'teaspoon', 'name': 'baking powder', 'notes': ''}, {'amount': '2', 'unit': 'tablespoon', 'name': 'toasted sesame seeds', 'notes': ''}]}]
|
(one day ahead of time.) soak your dried chickpeas in a large bowl of water with the baking soda (the water must cover the chickpeas by at least 2 inches). set aside for 18 to 24 hours until the chickpeas have softened and plumped up. drain well.,add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. run the food processor in 40-second increments until everything is well blended and you have a mixture that is similar in texture to coarse cornmeal.,transfer the mixture to a container and cover tightly. refrigerate for at least 1 hour or (up to overnight).,before air frying, add the baking powder and toasted sesame seeds to the falafel "dough" and stir with a spoon.,scoop a couple tablespoonfuls of the falafel mixture into your palms and form into disks or patties (about â½-inch thickness). it helps to have wet hands as you form the patties so they don't stick too much. do not pack the patties too much, so they don't turn out too dense.,lightly brush one side of the falafel patties with olive oil. add them to the basket (oiled side down), and brush the top of the patties with olive oil as well. don't crowd the basket, allow the patties enough room so they become crisp as they cook. (work in batches as needed).,air fry the patties at 400 degrees f one side for 5 minutes, then check if they have gained some color. if not, close the basket and cook for another 3 to 5 minutes or until the ones side has turned nice and golden brown to your liking. turn the patties and air fry on the other side.
|
egyptian
|
71.6
|
Karkade (Hibiscus Tea)
|
Serves – 6
|
128
|
Drinks
|
[{'section_title': '', 'ingredients': [{'amount': '6', 'unit': 'cups', 'name': 'filtered water', 'notes': ''}, {'amount': '3/4', 'unit': 'cup', 'name': 'dried hibiscus flowers', 'notes': ''}, {'amount': '1/4 to 1/2', 'unit': 'cup', 'name': 'sugar,', 'notes': 'agave nectar or honey'}, {'amount': '2', 'unit': '', 'name': 'large limes,', 'notes': '1 juiced, 1 cut into thin wheels'}, {'amount': '', 'unit': '', 'name': 'fresh mint sprigs,', 'notes': 'for serving'}]}]
|
in a medium saucepan, bring the water to a boil. stir in the hibiscus and sweetener (i usually add â¼ to â½ cup of sugar). boil for 3 minutes over high heat, then turn the heat off, cover the pan, and let the hibiscus steep for 20 to 30 minutes.,set a fine-mesh strainer over a heat-safe glass pitcher or bowl. pour the tea through the strainer. discard the hibiscus flowers and stir in the lime juice.,set aside to cool completely, then taste. if the is too concentrated or bitter, dilute it with a little more filtered water and sweetener. remember not to dilute it too much, especially if you plan to serve it over ice.,transfer to the fridge and chill for a few hours. serve over ice, with a lime wheel and a sprig of fresh mint in each glass. cheers!
|
egyptian
|
38.8
|
Mahalabia (Rose Water Milk Pudding)
|
Serves – 8
|
145
|
brunch, Dessert
|
[{'section_title': 'for the milk pudding:', 'ingredients': [{'amount': '4', 'unit': 'cups', 'name': 'whole milk or almond milk', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'granulated sugar', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'cornstarch', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'rosewater', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'unsalted shelled pistachios,', 'notes': 'crushed, for garnish'}]}, {'section_title': 'for the macerated strawberries:', 'ingredients': [{'amount': '1', 'unit': 'pound', 'name': 'strawberries,', 'notes': 'stems removed and quartered'}, {'amount': '2', 'unit': 'tablespoons', 'name': 'sugar', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'rosewater', 'notes': ''}]}]
|
in a cold medium saucepan, whisk together the milk, sugar, and cornstarch until the cornstarch and the sugar have dissolved completely.,set the saucepan over medium-high heat and bring to a gentle boil. whisk constantly so the milk doesn’t stick to the bottom of the pan. lower the heat to medium and continue to whisk until the mixture thickens, about 10 minutes.,remove the saucepan from the heat and whisk in the rose water.,divide the pudding into 4-8 individual cups. make sure to leave some space for the macerated strawberries. set aside to cool, then refrigerate until the pudding is completely set and firm, about 2-3 hours or up to 2 days.,in a medium bowl, stir together the strawberries, sugar, and rosewater. let stand at room temperature until the juices are released, at least 30 minutes or up to 2 hours. after at least 30 minutes, refrigerate until you are ready to serve (up to one day).,top the pudding with macerated strawberries. garnish with the crushed pistachios and serve cold.
|
egyptian
|
192
|
How to Cook Freekeh (Freekeh 101)
|
Serves – 6
|
37
|
Side Dish
|
[{'section_title': '', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': '', 'notes': ''}, {'amount': '2 â½', 'unit': 'cups', 'name': 'water or broth', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'parsley for garnish', 'notes': ''}]}]
| null |
egyptian
|
86.7
|
Egyptian Fried Fish Sandwich
|
Serves – 6
|
25
|
Entree, Lunch
|
[{'section_title': 'for the roasted eggplant rounds (optional)', 'ingredients': [{'amount': '1', 'unit': '', 'name': 'large eggplant', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}]}, {'section_title': 'for the crispy fish', 'ingredients': [{'amount': '11/2', 'unit': 'pounds', 'name': 'fish fillet,', 'notes': 'preferably cod or haddock, sliced into 4 to 6 portions'}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': '', 'notes': 'or red pepper flakes'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '', 'unit': '', 'name': 'black pepper', 'notes': ''}, {'amount': '3', 'unit': '', 'name': 'large garlic cloves,', 'notes': 'pressed or minced'}, {'amount': '3', 'unit': '', 'name': 'large lemons,', 'notes': 'halved'}, {'amount': '', 'unit': '', 'name': 'oil,', 'notes': 'for frying (see note)'}]}, {'section_title': 'for the fish dredge', 'ingredients': [{'amount': '1', 'unit': 'cup', 'name': 'all-purpose flour', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'cornstarch', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'baking soda', 'notes': ''}]}, {'section_title': 'to serve', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'large tomato', 'notes': ''}, {'amount': '2 to 3', 'unit': '', 'name': 'persian cucumbers', 'notes': ''}, {'amount': '2 to 3', 'unit': 'cups', 'name': 'baby arugula', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'halved to make 4 to 6 pita pockets'}, {'amount': '', 'unit': '', 'name': 'olives and/or pickles', 'notes': ''}]}]
|
if you’re serving with the roasted eggplant, slice the eggplant into â¾-inch to 1-inch rounds. sprinkle both sides of each slice with salt and arrange on a large tray lined with paper towels. leave for 30 minutes to allow the eggplant to "sweat.",arrange a rack in the middle of your oven and preheat to 400â°f.,pat the eggplant slices dry and brush both sides generously with extra virgin olive oil. discard the paper towels, then lightly oil the baking sheet and arrange eggplant slices on top, making sure to space them out well. roast in heated oven for 20 minutes, then flip and roast until the eggplant is golden brown all over, 10 to 15 minutes more. use immediately, or store in an airtight container in your refrigerator, allowing the eggplant to come to room temperature before serving.,pat the fish dry and place it in a shallow dish. in a small bowl, combine the coriander, cumin, paprika, and aleppo pepper or red pepper flakes, and a generous dash of salt and pepper. mix well, then sprinkle the fish evenly with the spices. add the garlic, then use your hands to rub in the spices and garlic. squeeze the juice from two lemons over the fish, then refrigerate while you prepare the fixings and warm the oil (about 10 to 20 minutes).,prepare the tahini sauce according to this recipe. thinly slice the cucumber and tomato. if you’re serving with olives, smash them with the side of your knife and remove their pits (if necessary.) cut any pickles into sandwich-size pieces.,in a shallow dish, combine the flour, cornstarch, and baking soda. mix well, then remove the fish from the fridge and coat each fillet on both sides with the flour mixture. shake gently to get rid of excess flour.,line a large plate with paper towels and set near your stove. in a medium nonstick skillet, add enough oil to cover the bottom of the skillet by about 2-inches. heat over medium heat until the oil begins to bubble, then gently arrange the fish in the skillet. the oil may not cover the fish fully, and that is okay, but if your skillet is too small to fit all the fish do this in batches, replenishing the oil as necessary. cook on one side until golden brown, about 3 minutes, then use a spatula to carefully flip the fish. cook on the other side until crispy and golden brown, 3 to 4 minutes more.,use the spatula to transfer the fish to the paper towel-lined plate. hit it with lemon juice from the remaining lemon immediately.,open up the pita pockets and spread a bit of the tahini sauce on one side of the pita. add the tomatoes, cucumber, arugula, pickles and a couple of roasted eggplant slices, if using. add the fish and finish with more tahini sauce. serve immediately, with extra olives and/or pickles on the side for snacking between bites!
|
egyptian
|
307.2
|
Baked Falafel
|
Serves – 8
|
1525
|
Appetizers, Side, Snack, Vegan
|
[{'section_title': 'for the falafel', 'ingredients': [{'amount': '2', 'unit': 'cups', 'name': '', 'notes': ''}, {'amount': '1/2', 'unit': 'teaspoon', 'name': 'baking soda', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'chickpea flour', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'baking powder', 'notes': ''}, {'amount': '1', 'unit': 'cup', 'name': 'parsley leaves', 'notes': ''}, {'amount': '3/4', 'unit': 'cup', 'name': 'cilantro leaves', 'notes': ''}, {'amount': '1/2', 'unit': 'cup', 'name': 'fresh dill', 'notes': ''}, {'amount': '1', 'unit': '', 'name': 'small yellow onion,', 'notes': 'quartered'}, {'amount': '7 to 8', 'unit': '', 'name': 'garlic cloves,', 'notes': 'peeled'}, {'amount': '1', 'unit': 'tablespoon', 'name': 'black pepper', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'ground cumin', 'notes': ''}, {'amount': '1', 'unit': 'tablespoon', 'name': 'ground coriander', 'notes': ''}, {'amount': '1', 'unit': 'teaspoon', 'name': 'cayenne', 'notes': '(optional)'}, {'amount': '', 'unit': '', 'name': 'kosher salt', 'notes': ''}, {'amount': '2', 'unit': 'tablespoons', 'name': 'sesame seeds', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'for coating'}]}, {'section_title': 'for serving (optional)', 'ingredients': [{'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'or sliced cucumber and tomatoes'}, {'amount': '', 'unit': '', 'name': 'baby arugula', 'notes': ''}, {'amount': '', 'unit': '', 'name': '', 'notes': 'like our pickled turnips'}]}]
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place the dried chickpeas and baking,when a chickpea easily breaks apart when you squeeze it, drain and pat them dry. transfer to a large bowl of a food processor fitted with a blade. add the chickpea flour, baking,transfer the falafel mixture to a container and cover tightly. refrigerate for at least 1 hour (or up to 24 hours).,preheat your oven to 350â°f. lightly oil a sheet pan. just before baking, stir in the sesame seeds until incorporated.,form the falafel mixture into balls that are about 1/2-inch thick (about 1 tablespoon each). wet your hands as you go to prevent sticking. transfer to the oiled sheet pan, and brush the tops of the falafel with a thin layer of olive oil.,bake for 8 minutes. flip, then bake until they’re golden brown and cooked through, about 7-12 minutes longer.,allow to cool for a few minutes, then serve the falafel hot, next to other small plates. or, assemble the falafel patties in pita bread with tahini sauce or hummus, arugula, and mediterranean cucumber tomato salad. enjoy!
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egyptian
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252
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ZAALOUK DIP
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Serves 4 to 6
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Salads and condiments
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2 large aubergines (600g) ,4 medium tomatoes (320g), seeded and chopped,3 tablespoons olive oil,3 garlic cloves, minced or pressed ,2 teaspoons paprika ,2 teaspoons ground cumin,1 teaspoon salt ,¼ teaspoon caster sugar ,45ml olive oil ,25g coriander,1 ½ teaspoon white wine vinegar,Salt to taste ,Pinch caster sugar ,70g crumbled feta ,¼ medium red onion, sliced into half moons,Olive oil, to drizzle
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• Remove 3 vertical strips of skin from each aubergine. Discard the vertical strips and cut the aubergines in large cubes. ,• Heat the olive oil in a large pan and add the aubergines, tomatoes, garlic, paprika, cumin, salt and sugar. Cover over medium-low heat until the vegetables are soft, about 25 to 35 minutes. Stir occasionally to make sure the vegetables don’t stick to the pan.
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BAGHRIR PANCAKES WITH BROWN BUTTER SPICED APPLE
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Makes 8 pancakes, serves 4
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Sweets and pastries
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125g of fine semolina,20g plain flour ,1 tablespoon caster sugar,½ heaped teaspoon active dry yeast,¼ teaspoon salt,250ml warm water ,1 teaspoon baking powder, 4 cooking apples, cored and diced,2 teaspoons ground cinnamon ,1 teaspoon ground ginger,A few gratings of nutmeg ,Pinch of salt ,80g butter,4 tablespoons brown sugar,100ml clear honey,Crushed pistachios and sour cream to serve, if desired
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• In a blender insert the semolina, flour, sugar, yeast and salt. Add the warm water and blend until there are no lumps and the batter is smooth. If you don’t have a blender place all the ingredients in a large bowl and use an electric whisk instead of a blender.,• Make the brown butter; melt butter in a small saucepan over medium heat. Keep an eye on the butter and stir occasionally, the butter will start to foam and turn into a golden brown, this process should take about 3 to 5 minutes.
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Artichoke Tagine with peas, baby potatoes and preserved lemon (vegan)
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summer
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Vegetarian dishes & grains
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2 tablespoons olive oil,2 large onions chopped or sliced (400g),2 teaspoons finely chopped garlic (about 2 to 3 cloves),½ teaspoon ground turmeric,½ teaspoon ground dried ginger,¾ teaspoon salt or more to taste,¼ teaspoon ground black pepper,1 ½ to 2 cups vegetable stock (300ml to 450ml),400g baby potatoes,1 medium size preserved lemon,10 medium size artichoke bottoms (600g),200g green peas,150g red-brown olives, like kalamatas,Chopped coriander for garnish
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• In a large casserole, heat the olive oil and add the onions over medium heat. Cover with a lid and leave the onions until they are soft and translucent, about 10 min. This will allow to sweat the onions.
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Brown butter and orange blossom apple galette with crumble top
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Serves 6
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No category found
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60g unsalted butter ,550g apples (about 4 medium ones), cored and sliced ,50g g caster sugar,Juice of half a lemon (about 2 tablespoons),2 tablespoons plain flour ,1 teaspoon orange blossom water,1 teaspoon vanilla extract,¼ heaped teaspoon salt ,280g premade or store bought shortcrust pastry sheet ,Vanilla ice cream to serve, if desired ,90g plain flour,60g g brown sugar,60g cold unsalted butter,Pinch salt
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• Preheat oven to 200 C (390 F)
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Rfissa Express – Fragrant chicken and lentils with papardelle
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Serving size not found
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tagines
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4 tablespoons olive oil,4 large chicken legs,3 large onions, sliced ,20g fresh coriander, finely chopped and more for garnish, if desired ,3 garlic cloves, peeled and crushed,1 teaspoon ground turmeric,1 teaspoon ground ginger,1 teaspoon ras el hanout,¾ teaspoon salt, or more to taste,¼ teaspoon ground black pepper,1 pinch saffron threads ,200ml vegetable or chicken stock,1 x 400g can green lentils, drained ,500g papardelle, cooked according the packaging
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• Heat 2 tablespoons of the olive oil in a large saucepan over a medium-high heat. Add the chicken legs (in batches if necessary), skin-side down, and sear for about 5 minutes until golden brown. Make sure that the oil is very hot before adding the chicken – you should hear a sizzle when the skin touches the pan, otherwise it isn’t hot enough. The skin will be released naturally from the chicken flesh once seared, so don’t be tempted to remove it beforehand. Transfer the seared chicken to a dish and set aside until you are ready to use it.
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Moroccan spiced fish fillets and bell peppers in tomato sauce
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Serves 4
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Meats poultry and fish
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2 tablespoons olive oil ,1 large onions, sliced ,1 can chopped tomatoes ,60ml vegetable stock or water ,1 green bell pepper, cored, deseeded and sliced into strips,1 red bell pepper, cored, deseeded and sliced into strips ,1 small carrot, peeled and sliced ,60g celery, finely chopped ,10g finely chopped fresh coriander and more to serve ,1 ½ teaspoon paprika,1 teaspoon ground cumin,½ teaspoon ground ginger,½ teaspoon salt,½ teaspoon caster sugar ,¼ teaspoon ground black pepper ,4 sea bream fillets ,50g crumbled feta cheese
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• Heat the olive oil in a large saucepan over a medium-low heat. Add the onion slices, cover the pan and leave to cook for about 10 minutes or until they are soft and translucent, stirring occasionally.
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Sesame seeds gazelle horns with rainbow sprinkles
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Makes 14 gazelle horns
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No category found
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150g sesame seeds,250g ground almond ,120g caster sugar,2 tablespoons orange blossom water ,40g unsalted butter, softened,¼ teaspoon salt, ¼ pinch of ground cinnamon,2 tablespoons rainbow sugar sprinkles ,2 egg whites
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• Preheat the oven to 200°C (180°C fan), Gas Mark 6. Spread the sesame seeds out on a baking tray and roast for 7–10 minutes or until golden, stirring halfway through to make sure that they roast evenly. Remove from the oven, tip the sesame seeds into a shallow bowl and leave to cool. Leave the oven on at the same temperature.
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Moroccan Mint Tea Infused Chocolate Truffles
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Makes about 20 truffles
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Sweets and pastries
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super chocolaty,velvety,and have a delicious aroma of ,250ml double cream,20g butter,3 teaspoons loose gunpowder green tea leaves,A handful of fresh mint leaves,200g dark chocolate (70%), chopped,3 tablespoons honey,½ teaspoon vanilla extract,1 cup cocoa powder to coat the truffles
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• In a deep skillet transfer the cream and the butter and bring to a boil. Remove from the heat and add the green tea and mint leaves. Leave to steep for 30 min.
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Sweet chermoula Whole Roasted Cauliflower
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Serving size not found
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Vegetarian dishes & grains
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5 tablespoons olive oil,4 tablespoons clear honey,3 garlic cloves, peeled and crushed,3 tablespoons lemon juice,30g fresh coriander, finely chopped,3 teaspoons paprika,2 teaspoons ground cumin,1 ¼ teaspoons salt, or more to taste,1 medium sized whole cauliflower (roughly 600gr) ,Flaked almonds for garnish, if desired ,Lettuce leaves to serve, if desired
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• Preheat the oven to 200°C (180°C fan) and stir all the ingredients for the sweet chermoula together in a bowl until smooth. Alternatively you can place all the ingredients in a food processor.
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Crispy Harissa Chickpea Caesar Salad
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Serves 4
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Salads and condiments
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500g drained chickpeas,2 tablespoons olive oil,2 tablespoons harissa ,125g plain Greek yogurt,4 tablespoons mayonnaise ,20g coarsely grated or finely chopped Parmesan and more for garnish,1 large garlic clove, minced,1 ½ tablespoons fresh lemon juice,1 tablespoon Worcestershire sauce,2 teaspoons Dijon mustard,Salt & pepper to taste,100g romaine lettuce chopped ,100g baby kale chopped ,Handful cherry tomatoes ,4 hard boiled eggs, halved
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• Preheat the oven to 180 C and line a roasting tray with baking paper. Rinse and drain the chickpeas thoroughly and use a tea towel to pat them dry. Transfer the chickpeas, olive oil and harissa in a large mixing bowl. Use your hands to cover all the chickpeas with the harissa and transfer in the lined baking tray. Roast for 35 to 40 minutes giving the chickpeas a good stir every now and then until they are baked and crisp.
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Kefta meatballs and tomato sauce tagine with jalapeño & herb yoghurt sauce
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Tagine dial kefta bil matecha
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tagines
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2 tablespoons olive oil,2 garlic cloves, crushed or finely chopped ,1 can peeled tomatoes (400gr/14 oz.) ,10g flat leaf parsley, finely chopped ,10g coriander, finely chopped ,1 teaspoon ground cumin ,1 teaspoon paprika,½ teaspoon salt or more to taste,½ teaspoon sugar,¼ teaspoon ground black pepper ,2 spring onions (stalks removed) or shallots, finely sliced ,1 tablespoon white wine vinegar,½ teaspoon sugar,½ teaspoon salt ,400g minced beef (lamb or a mix of lamb and beef also works), 10 – 15% fat,1 medium onion (100g), grated,10g flat leaf parsley, finely chopped ,10g coriander, finely chopped ,A handful of fresh mint leaves, finely chopped,2 teaspoons paprika,1 teaspoon ground cumin,1 teaspoon salt ,½ teaspoon ground black pepper,Pinch cayenne pepper ,100g Greek yogurt,1 tablespoon olive oil,15g flat leaf parsley,15g coriander,1 jalapeno, deseeded ,1 garlic clove, crushed,¼ teaspoon salt,Generous pinch sugar
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• Place a large frying pan (or a large saucepan) over a high heat and stir in the olive oil, tomatoes, garlic, parsley, cumin, paprika, salt, sugar, and pepper. Bring to the boil, then cover the pan, reduce the heat to low and leave to simmer gently, stirring every now and then, for about 45 minutes until the mixture becomes a thick sauce. If it looks like the sauce is too dry at any point during the cooking process, add a couple of tablespoons of water.
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Peach and tomato salad with orange blossom and honey dressing
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Serves 4
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Salads and condiments
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3 peaches, segmented ,150g cherry tomatoes (or chopped vine tomatoes), halved,80g rocket salad leaves ,100g crumbled feta (or any other soft cheese),Chopped hazelnuts (or any type of nuts),3 tablespoons olive oil and more to serve,2 tablespoons lemon juice,1 tablespoon honey or more to taste,1 ½ teaspoon orange blossom water,Pinch salt,Pinch ground black pepper
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• In a large mixing bowl, add all the dressing ingredients together and stir until smooth.
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Merendina
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Moroccan gyoza?
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No category found
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200g 70% dark chocolate,200g double cream,50g icing sugar,140g plain flour,40g cornflour,½ teaspoon baking powder,½ teaspoon baking soda,¼ teaspoon salt,2 large eggs,170g caster sugar,1 teaspoon vanilla extract,90ml sunflower oil and more for oiling,120ml buttermilk,40g caster sugar,300g 70% dark chocolate, chopped,3 tablespoons coconut oil,40g milk chocolate, chopped
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• Start with the ganache. In a medium sized saucepan, add in the double cream, chocolate and icing sugar over medium-low heat and leave stirring occasionally until the chocolate is melted and the mixture is well combined, about 5 minutes. Cover with cling film and place in the fridge until the ganache is spreadable, about 1 hour. After 1 hour remove it from the fridge otherwise, the ganache will become very hard and you won't be able to spread it.
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Lentils stew with lamb, pumpkin and shallots
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Serves 4 to 6
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No category found
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4 tablespoons olive oil,300g boneless braising lamb, trimmed of excess fat and cut in 3 cm chunks (i.e. shoulder, neck fillet, etc.),2 medium sized tomatoes, grated,1 ½ teaspoon ground paprika,1 teaspoon ground cumin,1 teaspoon salt or more to taste,Generous pinch ground cayenne pepper (optional),300ml chicken or vegetable stock,300g shallots, peeled,250g dry green lentils,Chopped coriander to serve (optional),Harissa, to serve optional,400g pumpkin or butternut squash, peeled and cut into 2cm chunks
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• In a large saucepan, warm the olive oil over medium heat and add the lamb. Cook the meat, stirring occasionally for 5 to 10 minutes to lightly brown the meat.
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Chebakia and white chocolate cookies
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Makes 24 cookies
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No category found
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4 tablespoons toasted sesame seeds ,430g plain flour,1 ½ teaspoons baking powder,1 ½ teaspoons baking soda,½ teaspoon salt,½ teaspoon ground cinnamon,½ teaspoon ground aniseed,½ teaspoon ground turmeric,250ml unsalted butter, melted and cooled slightly ,200g brown sugar,90g granulated sugar,2 large eggs ,1 teaspoon vanilla extract,200g white chocolate pieces (chunks or chips),4 tablespoons clear honey,2 tablespoons orange blossom water
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Use a pestle and a mortar or coffee grinder (or a small food processor) to finely ground the sesame seeds. Take care not to overgrind them, otherwise they could turn into sesame seed butter.
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ZAALOUK
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Serves 4
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Salads and condiments
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2 tablespoons olive oil and more to serve ,2 large aubergines, peeled and chopped into large chunks ,4 medium tomatoes seeded and chopped,2 garlic gloves, finely chopped or grated ,1 teaspoon paprika ,½ teaspoon ground cumin,1 teaspoon salt ,1 tablespoon chopped fresh coriander and more to serve
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• In a medium sized pan, heat the olive oil and add all the ingredients. Cover with a lid over medium-low heat until the vegetables are soft, about 25 minutes. Stir occasionally to make sure the vegetables don't stick to the pan.
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FEATURED RECIPES
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shakshuka
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Meats poultry and fish
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450g,2 tablespoons olive oil,2 garlic cloves, peeled and finely chopped ,1 can peeled tomatoes (400g/14oz.) or 5 ripe tomatoes, chopped,1 tablespoon chopped fresh parsley,1 teaspoon ground cumin ,1 teaspoon paprika,½ teaspoon salt or more to taste,¼ teaspoon ground black pepper ,pinch of cayenne pepper,4 eggs,1 teaspoon chopped fresh coriander for garnish
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• Shape the kefta into small meatballs (2,5 cm diameter), cover and keep in the fridge.
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KEFTA
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kofta
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Meats poultry and fish
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450g minced beef and/or lamb (15% to 20% fat),1 medium onion, grated,2 tablespoons chopped fresh parsley,2 tablespoons chopped fresh coriander,Leaves of 4 mint sprigs, chopped,2 teaspoons paprika,1 teaspoon ground cumin,1 teaspoon salt ,1/2 teaspoon ground black pepper,Pinch cayenne pepper
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• In a large bowl, combine all the ingredients together. Use your hands or a large spoon to incorporate the meat, the onion, the herbs and the spices together.
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Pistachio and orange cake - gluten and dairy free
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Serving size not found
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Sweets and pastries
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200g ground unsalted shelled pistachios,100g ground almonds,Zest of a large orange,150g caster sugar,1 teaspoon salt,2 eggs,50ml olive oil and more fore greasing,1 tablespoon vanilla extract,4 egg whites
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• Preheat oven to 180 C (355 F).
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PLAIN COUSCOUS - COOKING hack
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Serving size not found
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Vegetarian dishes & grains
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4 cups couscous (650g),4 cups cold water (780ml),1 teaspoon salt,2 tablespoons olive oil
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• Preheat oven to 180 C (350 F). Place the dried couscous in an ovenproof tray or dish and add cold water. Use your hands to mix together and leave to stand for 30 min.
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Chicken, Preserved Lemon and Olives Tagine – Chicken Mkalli
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Serves 4 to 6
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Meats poultry and fish
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2 tablespoons olive oil,4 large onions (about 800g), chopped ,1,2kg whole chicken cut into pieces or 1,2kg chicken legs and thighs,1 tablespoon finely chopped garlic (about 4 cloves),1 teaspoon ground turmeric,1 teaspoon ground ginger,1 teaspoon salt or more to taste,¼ ground black pepper,A generous pinch saffron,1 large coriander bouquet, tied,2 medium sized preserved lemons,150g red-brown olives, like Kalamatas
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• In a large casserole, heat the olive oil and add the onions over medium heat. Cover with a lid and leave the onions until they are soft and translucent, about 10 min. This will allow to sweat the onions.
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7 Vegetables Couscous+ Optional Tfaya sauce (caramelised onions)
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• Now would a good time to start preparing the raisins and the couscous. The raisin recipe is below and the plain couscous recipe is
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Meats poultry and fish
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2 tablespoons olive oil,1 large onion chopped (200g),600g braising beef or lamb (off the bone), trimmed of excess fat. (i.e. lamb shoulder, cracked lamb shank, lamb or beef neck, beef shin). If your meat is on the bone, take into account the weight of the bone and make sure you get about 125g of meat per person,125g dried chickpeas soaked in cold water overnight and drained (or 250g canned chickpeas, drained) ,2 teaspoons salt,1 teaspoon ground turmeric,1 teaspoon ground ginger,½ teaspoon ground black pepper,Generous pinch of saffron,1 coriander bouquet, tied,2 tomatoes, seeded and chopped in 2 cm large pieces,1 small cabbage (600g), quartered through the base,1 large sweet potato (250g), peeled and cut into large chunks,300g turnip, peeled and cut into 3 cm lengths,3 carrots (300g), scraped and cut into 4 cm lengths,200g courgettes cut into 5 cm lengths (not necessary for baby courgettes),300g butternut squash or pumpkin, seeded if necessary and cut into large chunks,4 cups dried , (650g),2 large onions (400g), chopped,400g dark seedless raisins, soaked in warm water for 20 minutes and drained,1 tablespoon olive oil,1 teaspoon cinnamon,4 tablespoons honey (or caster sugar),1 teaspoon salt
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• In a large casserole (minimum 5 litres capacity), heat the olive oil over medium heat and add in the onions, meat, spices, salt, pepper and tomato pieces. Turn the meat occasionally until lightly browned, about 10 minutes.,• Heat the olive oil in a deep skillet over medium heat and add in the onions. Cover with a lid and leave the onions until they are soft and translucent, about 10 min. This will allow sweating the onions.
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BASTILA
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Meats poultry and fish
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3 tablespoons olive oil for cooking + 1 tablespoon olive oil to roast the almonds,2kg whole chicken cut in pieces or 2 kg chicken legs and thighs,1kg sliced onions,1 ½ teaspoon ground turmeric,1 teaspoon ground ginger,small pinch saffron,1 ½ teaspoons salt,½ teaspoon black pepper,2 cups chopped fresh parsley, about 1 large bunch,1 cup chopped fresh coriander, about half a large bunch,400g blanched almonds,1 tablespoon honey,Ground cinnamon,Icing sugar,10 eggs, scrambled, plus 1 egg beaten for brushing ,220g unsalted butter, divided ,500g filo pastry
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No instructions found
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Moroccan pancakes – Baghrir
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Makes about 15 12 cm (5 inch) pancakes
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Sweets and pastries
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250g of fine semolina flour ,4 tablespoons plain flour (40g),2 tablespoons caster sugar,1 heaped teaspoon active dry yeast,½ teaspoon salt,500ml warm water ,2 teaspoons baking powder
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• In a blender insert the semolina, flour, sugar, yeast and salt. Add the warm water and blend until there are no lumps and the batter is smooth.
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Beetroot, goat cheese and orange salad
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Serves 4-6
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Salads and condiments
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2 large oranges,Pinch ground cinnamon,120g soft goat cheese,100g baby leaf lettuce (or any type of lettuce),1 uncooked medium sized beetroot (or 2 small beetroots),100g walnut halves (or walnut pieces),2 tablespoons icing sugar,Generous pinch ground cinnamon,Pinch cayenne pepper,Olive oil, to drizzle,3 tablespoons fresh orange juice (reserved when segmenting the oranges, more info in the notes section),1 tablespoon olive oil,2 tablespoons honey,2 teaspoons lemon juice,1 ½ teaspoon orange blossom water,Pinch ground cinnamon,Pinch ground black pepper
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• Preheat oven to 180 C (350 F).
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Apricots, dates and meat tagine
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Serves 6
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Meats poultry and fish
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1.2kg lamb or beef neck fillets (or any type of stewing meat) trimmed and cut in 4 cm pieces,1 teaspoon ground coriander,1 teaspoon ground cumin,1 teaspoon ground turmeric,1 teaspoon ground ginger,1 teaspoon salt,½ teaspoon smoked paprika,½ ground black pepper,¼ teaspoon cayenne pepper,2 tablespoons olive oil,4 onions (800g), chopped,3 garlic gloves, finely chopped,100g pitted dates, chopped,100g dried apricots, chopped (more for decoration if desired) ,Fresh coriander, roughly chopped for decoration
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• In a large bowl, put all the spices, salt, pepper and meat. Toss and make sure all the pieces of meat are coated with the spices. Set aside for a few minutes.
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CHERMOULA
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Makes about ½ cup
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Salads and condiments
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3 tablespoons olive oil,4 garlic cloves, finely chopped,1 bunch coriander, finely chopped,2 tablespoons lemon juice ,2 teaspoons paprika,1 teaspoons ground cumin,1 teaspoon salt,Pinch cayenne pepper, or more to taste (optional),Generous pinch saffron (optional)
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• Mix all the ingredients together and stir until smooth.
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Oven baked fish with chermoula and preserved lemon
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Serves 4
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Meats poultry and fish
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1 cup ,4 cod fillets (200g each) or any type of meaty and flaky white fish fillets,4 medium sized carrots (200g), peeled and grated,2 large potatoes (400g), peeled, grated and drained to remove excess moisture,3 bell peppers, seeded and chopped (any colour),1 large preserved lemon,200g cherry tomatoes
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• Preheat oven to 200 C (400 F)
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