THE NEW CULTURAL KITCHEN

DELICIOUS ARABIC, NORTH AFRICAN, AND MEDITERRANEAN RECIPES

By

Umm Maryam

Copyright © by Saxonberg Associates

All rights reserved

Published by

BookSumo, a division of Saxonberg Associates

http://www.booksumo.com/

STAY TO THE END OF THE COOKBOOK AND RECEIVE….

I really appreciate when people, take the time to read all of my recipes.

So, as a gift for reading this entire cookbook you will receive a massive collection of cultural recipes.

Read to the end of this cookbook and get my Cultural Cookbook Box Set for FREE!

This box set includes the following cookbooks:

1. A Kitchen in Morocco: Classical Moroccan Recipes

2. The Biryani Bash: A Collection of the Most Unique Biryani Recipes

3. Easy Samosa & Pot Pie Recipes

Remember this box set is about CULTURAL cooking.

In A Kitchen in Morocco you will learn many classical Moroccan dishes like: Tagine (Spicy Mediterranean Chicken), Classical Moroccan Couscous, Peanut Soup, Moroccan Chicken, and so many others.

Then we go on to The Biryani Bash. Where you will learn ALL of the different ways to prepare biryani like: Vegetable Biryani, Vermicelli Biryani, Coconut Biryani, and so many more!

Finally in Easy Samosa & Pot Pie Recipes we tackle 1 of my favorite Indian side dishes: Samosas. Cooking samosas is actually quite easy if you follow these methods!

So stay till the end and then keep on cooking with my Cultural Cookbook Box Set!

ABOUT THE AUTHOR.

Umm Maryam is a self-proclaimed lover of culture. She focuses her time on writing books about different countries in the Arab and Asian world.

For a complete listing of all my books please see my author page at:

http://amazon.com/author/ummmaryam

INTRODUCTION

Welcome to: The New Cultural Kitchen. This cookbook is a true cultural culinary adventure! We are going to learn all the different styles of cultural cooking that matter!

The adventure begins in chapter one where we focus on Morocco and their culinary contributions then we move on to delicious classical Indian dishes.

The adventure continues on to Greece and then we learn some elegant cultural sides.

There are so many cultural foods to cover and after we deal with side dishes we travel to: Algeria, Tunisia, Lebanon, Turkey, and Persia!

And do not forget about chapter 5 where we learn some of the best and easiest cultural one pot meals called tagines!

TABLE OF CONTENTS

About the Author.

Introduction

Table of Contents

Any Issues? Contact Me

Legal Notes

Common Abbreviations

Chapter 1: Moroccan Style Cooking

Moroccan Tagine

Moroccan Chicken

Moroccan Inspired Yam Stew

Moroccan Chickpea Stew

Moroccan Potato Bean Soup

Quick Moroccan Couscous

Chapter 2: Indian Style Cooking

Chicken Tikka Masala

Makhani

(Indian Butter Chicken I)

Korma Vegetarian Edition

Indian Style Curry Chicken

Indian Curried Red Lentils

Makhani

(Indian Butter Chicken II)

Indian Style Curry Chickpeas

Chapter 3: Greek Style Cooking

Greek Style Baklava I

Greek Moussaka I

Soup of Carrots and Lentils

Feta, Chicken, and Rosemary

(Greek Style Kebabs)

Classical Greek White Sauce

(Tzatziki)

Dolmas

(Stuffed Grape Leaves)

Greek Style Shrimp

Chapter 4: Cultural Side Dishes

Tangy Fruit Chutney

Plum-Ginger Chutney

Pineapple & Cranberry Chutney

Spiced Apple Chutney

Hot Coconut & Chickpea Chutney

Spicy Date & Tamarind Chutney

Sweet & Sour Chutney

Chapter 5: Classical Tagines

Potatoes and Tomatoes Tagine

Classical Moroccan Honey Tagine

Puff Pastry Tagine from Tunisia

Bread for Tagines

Classical Moroccan Tagine II

Honey and Beef Tagine

Kofta Beef Kebab Tagine

Spicy Lentil, Chickpea, and Zucchini Tagine

(Vegetarian Approved)

Chapter 6: Lebanese Style Cooking

Fattoosh

Donair

Labneh

(Lebanese Cream Cheese)

Lebanese Rubbed Salad

Kibbee Lebanese Style

Lebanese Bean Salad

Lebanese Rice Pilaf

Chapter 7: Turkish Style Cooking

Turkish Fish Stew

Haydari

(A Turkish Yogurt Dip)

Tava I

(A Turkish Stew)

Dondurma

(Turkish Ice Cream)

Breakfast Eggs in Turkey

A Turkish Soup of Red Lentils

Classical Turkish Greens

Manti

(Turkish Ravioli)

Chapter 8: Algerian & Tunisian Style Cooking

Spicy Eggplant

Garbanzo Beans & Veggie Soup

Almond Bread with Orange Blossom Syrup

Spicy Lamb Sausage

Semolina Pancakes

Spiced Flatbread

Cauliflower in Spicy Sauce

Chapter 9: Persian Style Cooking

Ash-e-jow

(Barley Soup)

Khoresh Fesenjan

(Chicken Pomegranate Stew)

Maast-o Khiar

(Cucumber Yogurt)

Kebabs Persian Style

ANY ISSUES? CONTACT ME

If you find that something important to you is missing from this book please contact me at umm@booksumo.com.

I will try my best to re-publish a revised copy taking your feedback into consideration and let you know when the book has been revised with you in mind.

: )

— Umm Maryam

LEGAL NOTES

ALL RIGHTS RESERVED. NO PART OF THIS BOOK MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY MEANS. PHOTOCOPYING, POSTING ONLINE, AND / OR DIGITAL COPYING IS STRICTLY PROHIBITED UNLESS WRITTEN PERMISSION IS GRANTED BY THE BOOK’S PUBLISHING COMPANY. LIMITED USE OF THE BOOK’S TEXT IS PERMITTED FOR USE IN REVIEWS WRITTEN FOR THE PUBLIC AND/OR PUBLIC DOMAIN.

COMMON ABBREVIATIONS

cup(s)

C.

tablespoon

tbsp

teaspoon

tsp

ounce

oz

pound

lb

*All units used are standard American measurements

CHAPTER 1: MOROCCAN STYLE COOKING

MOROCCAN TAGINE

Ingredients

- 1 tbsp olive oil

- 2 skinless, boneless chicken breast halves - cut into chunks

- 1/2 onion, chopped

- 3 cloves garlic, minced

- 1 small butternut squash, peeled and chopped

- 1 (15.5 ounce) can garbanzo beans, drained and rinsed

- 1 carrot, peeled and chopped

- 1 (14.5 ounce) can diced tomatoes with juice

- 1 (14 ounce) can vegetable broth

- 1 tbsp sugar

- 1 tbsp lemon juice

- 1 tsp salt

- 1 tsp ground coriander

- 1 dash cayenne pepper

Directions

- Cook onion, garlic and chicken over hot olive oil in a pan for about 15 minutes or until you see that it is brown.

- Now put squash, carrot, tomatoes, garbanzo beans, broth, sugar, and lemon into it before adding some salt, cayenne pepper and coriander for taste.

- Bring all this to boil before cooking it over low heat for about 30 minutes or until the vegetables are tender.

Serving: 6

Timing Information:

Preparation

Cooking

Total Time

2 hrs

20 mins

2 hrs 20 mins

Nutritional Information:

Calories

265 kcal

Carbohydrates

44.7 g

Cholesterol

20 mg

Fat

4.3 g

Fiber

8.1 g

Protein

14.1 g

Sodium

878 mg

* Percent Daily Values are based on a 2,000 calorie diet.

MOROCCAN CHICKEN

Ingredients

- 1 pound skinless, boneless chicken breast meat - cubed

- 2 tsps salt

- 1 onion, chopped

- 2 cloves garlic, chopped

- 2 carrots, sliced

- 2 stalks celery, sliced

- 1 tbsp minced fresh ginger root

- 1/2 tsp paprika

- 3/4 tsp ground cumin

- 1/2 tsp dried oregano

- 1/4 tsp ground cayenne pepper

- 1/4 tsp ground turmeric

- 1 1/2 C. chicken broth

- 1 C. crushed tomatoes

- 1 C. canned chickpeas, drained

- 1 zucchini, sliced

- 1 tbsp lemon juice

Directions

- Cook chicken in a pan after adding salt and brown in it until you see that is cooked through.

- Using the same pan; cook celery, garlic, onion and carrot before adding ginger, turmeric, cayenne pepper, paprika, cumin and oregano into it.

- Add broth as well as tomatoes after cooking it for 1 minute.

- Now put the cooked chicken into this pan and cook it over low heat for 10 minutes.

- At last, put chickpeas and zucchini into the pan and cook it for about 15 minutes or until tender.

- Pour some lemon juice over everything before serving.

Serving: 4

Timing Information:

Preparation

Cooking

Total Time

10 mins

30 mins

45 mins

Nutritional Information:

Calories

286 kcal

Carbohydrates

27.9 g

Cholesterol

67 mg

Fat

3.7 g

Fiber

6.3 g

Protein

36 g

Sodium

2128 mg

* Percent Daily Values are based on a 2,000 calorie diet.

MOROCCAN INSPIRED YAM STEW

Ingredients

- 2 tbsps olive oil

- 3 C. chopped yams

- 2 large onions, chopped

- 2 C. chopped cabbage

- 2 tomatoes, chopped

- 6 tbsps flaked coconut

- 3 cloves garlic, minced

- 3 C. tomato juice

- 1 C. apple juice

- 1 tsp ground ginger

- 1/4 tsp cayenne pepper

- 1 pinch salt

- 1 large green bell pepper, chopped

- 1/2 C. peanut butter

Directions

- Cook garlic, tomatoes, onions, cabbage, yams and coconut in hot oil for about 10 minutes.

- Add some apple juice, ginger, salt, cayenne pepper and tomato juice into the vegetables and cook this for another 1 hour at medium heat.

- Now add some peanut butter and bell pepper into this mixture, and cook all this for another 30 minutes to melt down the peanut butter.

- Serve.

Serving: 6

Timing Information:

Preparation

Cooking

Total Time

15 mins

20 mins

35 mins

Nutritional Information:

Calories

379 kcal

Carbohydrates

46.8 g

Cholesterol

0 mg

Fat

19.6 g

Fiber

8.6 g

Protein

9.6 g

Sodium

447 mg

* Percent Daily Values are based on a 2,000 calorie diet.

MOROCCAN CHICKPEA STEW

Ingredients

- 1 tbsp olive oil

- 1 small onion, chopped

- 2 cloves garlic, minced

- 2 tsps ground cumin

- 2 tsps ground coriander

- 1/2 tsp cayenne pepper, or to taste

- 1 tsp garam masala

- 1/2 tsp curry powder

- 1 pinch salt

- 3 potatoes, cut into 1/2-inch cubes

- 1 (14.5 ounce) can diced tomatoes, undrained

- 1 C. tomato sauce

- 1 C. golden raisins

- water, or enough to cover

- 1 (14.5 ounce) can chickpeas, drained and rinsed

- 1 bunch kale, ribs removed, chopped

- 1/2 C. chopped fresh cilantro

Directions

- Cook onions and garlic in hot oil for about 7 minutes before adding garam masala, salt, cayenne pepper and curry powder into it.

- Cook for another 1 minute before adding potatoes, raisins, tomato sauce and some finely sliced tomatoes into it.

- Pour water into everything before cooking it over medium heat for 15 more minutes.

- Now add chickpeas and kale into this mixture, and cook it over low heat for an additional three minutes.

- Sprinkle some cilantro over this prepared stew before serving.

Serving: 4

Timing Information:

Preparation

Cooking

Total Time

15 hrs

25 mins

40 mins

Nutritional Information:

Calories

476 kcal

Carbohydrates

96.1 g

Cholesterol

0 mg

Fat

6.5 g

Fiber

13.6 g

Protein

15.7 g

Sodium

1263 mg

* Percent Daily Values are based on a 2,000 calorie diet.

MOROCCAN POTATO BEAN SOUP

Ingredients

- 6 C. water

- 1 (15 ounce) can kidney beans

- 3 tbsps olive oil

- 2 onions, chopped

- 2 potatoes, peeled and cubed

- 3 tbsps chicken bouillon powder

- 1/2 tsp ground turmeric

- 1/2 tsp ground black pepper

- 1/2 tsp ground white pepper

- 1/2 tsp cayenne pepper(optional)

- 2 tsps curry powder

- 2 tbsps soy sauce

- 1/2 C. whole milk

- 1/2 C. half-and-half

- 1/2 C. dry potato flakes

- 1/4 C. chopped green onions

Directions

- Bring the mixture of white beans and water to a boil before turning the heat down to low and cooking it for another 15 minutes.

- Now cook onions in hot olive oil until brown.

- Put potatoes, fried onions, turmeric, black pepper, chicken soup base, cayenne pepper, curry powder, white pepper, and soy sauce into the beans, and cook for another 15 minutes or until you see that the potatoes are tender.

- At last, put whole milk, half and half cream, and instant potato flakes into it before bringing all this back to boil.

- You can garnish this soup with green onions and some chopped chives.

- Serve.

Serving: 8

Timing Information:

Preparation

Cooking

Total Time

15 min

45 mins

1 hr

Nutritional Information:

Calories

198 kcal

Carbohydrates

25.9 g

Cholesterol

8 mg

Fat

8.1 g

Fiber

5.5 g

Protein

6.7 g

Sodium

1167 mg

* Percent Daily Values are based on a 2,000 calorie diet.

QUICK MOROCCAN COUSCOUS

Ingredients

- 2 C. water

- 1 C. pearl (Israeli) couscous

- 1 tbsp olive oil

- 1/2 C. chopped yellow onion

- 1 shallot, chopped

- 6 cloves garlic, quartered

- 1/2 C. golden raisins

- 1/2 C. chopped oil-packed sun-dried tomatoes

- 1/2 C. slivered almonds

- 1/2 tsp kosher salt

- 1/4 tsp ground black pepper

- 3 tbsps lemon juice

- 1 tbsp butter, softened

Directions

- Add couscous into the boiling hot water and cook this for about 15 minutes or until all the water is absorbed the couscous that you have added.

- Cook onion, shallot and garlic in hot oil for about 20 minutes before adding tomatoes and almonds, and cooking it for five more minutes.

- Now add cooked couscous into it and cook it for five minutes before adding salt, lemon juice and pepper for taste.

- Combine some butter before serving.

Serving: 8

Timing Information:

Preparation

Cooking

Total Time

10 min

35 mins

45 min

Nutritional Information:

Calories

265 kcal

Carbohydrates

38.6 g

Cholesterol

5 mg

Fat

10.3 g

Fiber

3.6 g

Protein

6.6 g

Sodium

208 mg

* Percent Daily Values are based on a 2,000 calorie diet.

CHAPTER 2: INDIAN STYLE COOKING

CHICKEN TIKKA MASALA

Ingredients

- 1 cup yogurt

- 1 tbsp lemon juice

- 2 tsps ground cumin

- 1 tsp ground cinnamon

- 2 tsps cayenne pepper

- 2 tsps freshly ground black pepper

- 1 tbsp minced fresh ginger

- 4 tsps salt, or to taste

- 3 boneless skinless chicken breasts, cut into bite-size pieces

- 4 long skewers

- 1 tbsp butter

- 1 clove garlic, minced

- 1 jalapeno pepper, finely chopped

- 2 tsps ground cumin

- 2 tsps paprika

- 3 tsps salt, or to taste

- 1 (8 ounce) can tomato sauce

- 1 cup heavy cream

- 1/4 cup chopped fresh cilantro

DIRECTIONS:

- Take lemon juice, yogurt, two tsps cumin, cayenne, cinnamon, ginger, black pepper, 4 tsps of salt and add into 1 mixing dish (possibly a big bowl).

- Add the chicken to the marinade, cover it, and place it in a refrigerator for 1 hour.

- Preheat a grill or frying pan to its highest heat.

- Add chicken to skewers and throw away the marinade.

- Add some butter or non stick spray to your grilling grate.

- Place the chicken on the grill and allow it to cook until its juices are clear. The approx. time is equal to about 5 minutes on each side.

- Take your butter and place it into a big skillet or wok. The skillet or wok should be placed over medium heat.

- For about 1 minute stir fry (sauté) some garlic and jalapeno.

- Take some paprika and cumin (approx. 2 tbsps each), and also three tsps of salt and add these ingredients to the garlic and jalapeno.

- Grab some cream and tomato sauce and place the two ingredients on low heat and continually stir the contents until they become thick. This process should take about 20 minutes.

- Combine everything with your grilled chicken and let everything cook for an additional ten minutes.

- Plate your contents and add some cilantro as a garnish.

- Enjoy.

Serving Size: 4 servings

Preparation

Cooking

Total Time

30 mins

50 mins

2 hrs 20 mins

Nutrition Information:

Calories

404 kcal

Carbohydrates

13.3 g

Cholesterol

143 mg

Fat

28.9 g

Fiber

2.5 g

Protein

24.6 g

Sodium

4499 mg

* Percent Daily Values are based on a 2,000 calorie diet

MAKHANI

(INDIAN BUTTER CHICKEN I)

Ingredients

- 1 tbsp peanut oil

- 1 shallot, finely chopped

- 1/4 white onion, chopped

- 2 tbsps butter

- 2 tsps lemon juice

- 1 tbsp ginger garlic paste

- 1 tsp garam masala

- 1 tsp chili powder

- 1 tsp ground cumin

- 1 bay leaf

- 1/4 cup plain yogurt

- 1 cup half-and-half

- 1 cup tomato puree

- 1/4 tsp cayenne pepper, or to taste

- 1 pinch salt

- 1 pinch black pepper

- 1 tbsp peanut oil

- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces

- 1 tsp garam masala

- 1 pinch cayenne pepper

- 1 tbsp cornstarch

- 1/4 cup water

DIRECTIONS:

- Grab a saucepan (as large as possible) and heat it over medium heat.

- Take some onions and shallots and stir fry them until they are soft and see-through. Combine onions and shallots with the following ingredients: 1 bay leaf, some butter, chili powder, 1 tsp of garam masala, ginger-garlic paste, lemon juice, and cumin.

- For approx. 1 minute the ingredients should be stir fried.

- For approx two more minutes continue to stir contents consistently and add some tomato sauce, some yogurt, and finally some half and half cream.

- It is important that you continue to stir the mixture for an additional 10 minutes over low heat, letting it simmer.

- Add some salt and pepper and place the cooking pot to the side away from the heating source.

- Take another skillet and add 1 tbsp of oil over a medium level heat.

- Add some chicken to your heated oil and cook it for about 10 minutes until it is lightly brown.

- Grab some garam masala (1 tsp) as well as some cayenne (same amount) and add it to the chicken, reduce the heat.

- Combine 3 tbsps of sauce with the chicken and simmer the contents until your chicken is no longer pink.

- Once the chicken is fully cooked (i.e. no longer pink) add it to the sauce.

- Combine some water and cornstarch and mix it with the sauce. Allow everything to cook for an additional five to ten minutes, until it is thickened.

- Plate, serve, enjoy.

Serving Size: 4 servings

Preparation

Cooking

Total Time

10 mins

25 mins

35 mins

Nutrition Information:

Calories

408 kcal

Carbohydrates

15.6 g

Cholesterol

107 mg

Fat

27.8 g

Fiber

2.2 g

Protein

23.4 g

Sodium

620 mg

* Percent Daily Values are based on a 2,000 calorie diet.

KORMA VEGETARIAN EDITION

Ingredients

- 1 1/2 tbsps vegetable oil

- 1 small onion, diced

- 1 tsp minced fresh ginger root

- 4 cloves garlic, minced

- 2 potatoes, cubed

- 4 carrots, cubed

- 1 fresh jalapeno pepper, seeded and sliced

- 3 tbsps ground unsalted cashews

- 1 (4 ounce) can tomato sauce

- 2 tsps salt

- 1 1/2 tbsps curry powder

- 1 cup frozen green peas

- 1/2 green bell pepper, chopped

- 1/2 red bell pepper, chopped

- 1 cup heavy cream

- 1 bunch fresh cilantro for garnish

DIRECTIONS:

- Grab your oil and add it to a skillet or frying pan. Skillet should be set over medium heat.

- Combine with oil, some onions, and let it cook until completely translucent. Next you should combine: garlic and ginger.

- Let the new mixture of cooked onions, garlic, and ginger, cook for approx. 1 minute.

- Grab some carrots, cashews, potatoes, and tomato sauce, and combine them all with some curry powder and salt for seasoning.

- Allow everything to cook for approx ten mins. taking care to stir consistently. Make sure that your potatoes are tender before moving to the next step.

- Take the following ingredients and stir them into your current mixture: peas, green and red bell peppers, and cream.

- Simmer everything for about 10 minutes on low heat.

- Plate your dish for serving.

Serving Size: 4 servings

Preparation

Cooking

Total Time

25 mins

30 mins

55 mins

Nutrition Information:

Calories

462 kcal

Carbohydrates

41.3 g

Cholesterol

82 mg

Fat

31 g

Fiber

8.4 g

Protein

8.6 g

Sodium

1434 mg

* Percent Daily Values are based on a 2,000 calorie diet.

INDIAN STYLE CURRY CHICKEN

Ingredients

- 3 tbsps olive oil

- 1 small onion, chopped

- 2 cloves garlic, minced

- 3 tbsps curry powder

- 1 tsp ground cinnamon

- 1 tsp paprika

- 1 bay leaf

- 1/2 tsp grated fresh ginger root

- 1/2 tsp white sugar

- salt to taste

- 2 skinless, boneless chicken breast halves - cut into bite-size pieces

- 1 tbsp tomato paste

- 1 cup plain yogurt

- 3/4 cup coconut milk

- 1/2 lemon, juiced

- 1/2 tsp cayenne pepper

DIRECTIONS:

- Grab a large skillet or cooking dish. Place the pot over medium heat, let it get hot.

- Add some oil to the pot and stir fry some onions until they are slightly brown and translucent.

- Combine with the onions the following ingredients for seasoning: sugar, salt, ginger, 1 bay leaf, paprika, cinnamon, curry powder, and garlic.

- Take care to continually stir these ingredients together over the medium heat for at least two mins.

- Grab your yoghurt, tomato paste, coconut milk, and chicken pieces, add everything together, and let it cook until it begins to boil.

- Once the contents begin to bowl lower the heat on the stove and let everything simmer for about 20 to 25 mins.

- Add some lemon juice, and cayenne pepper and let it cook and simmer for an additional five mins.

- Plate and enjoy.

Serving Size: 4 to 6 servings

Preparation

Cooking

Total Time

20 mins

25 mins

45 mins

Nutrition Information:

Calories

313 kcal

Carbohydrates

14 g

Cholesterol

38 mg

Fat

21.7 g

Fiber

3.8 g

Protein

19.1 g

Sodium

268 mg

* Percent Daily Values are based on a 2,000 calorie diet.

INDIAN CURRIED RED LENTILS

Ingredients

- 2 cups red lentils

- 1 large onion, diced

- 1 tbsp vegetable oil

- 2 tbsps curry paste

- 1 tbsp curry powder

- 1 tsp ground turmeric

- 1 tsp ground cumin

- 1 tsp chili powder

- 1 tsp salt

- 1 tsp white sugar

- 1 tsp minced garlic

- 1 tsp minced fresh ginger

- 1 (14.25 ounce) can tomato puree

DIRECTIONS:

- Before you being, take your lentils, and wash them. Let water run over them until it runs clear without any traces of dirt or grime.

- Grab a nice sized pot and place in lentils and cover them with water and get it all boiling, cover the pot and take its heat level to medium.

- While your lentils are boiling you will have to add water continually to keep them covered. Cook the lentils until they are soft which will typically take about 15 to 20 mins.

- Once your lentils are tender you should drain the pot.

- Grab a large frying pan or skillet and heat it up over medium heat. Add some oil and onions and fry them until they are caramelized (possibly 20 minutes of cooking time, take care to ensure your onions do not burn).

- Once the onions are caramelized combine the following ingredients for seasoning: turmeric, ginger, sugar, curry powder, cumin, chili powder, curry paste, and salt.

- Increase the heat of the skillet and stir consistently until the ingredients begin to create a beautiful aroma, this will take about 1 to two minutes.

- Combine your tomato puree with the seasonings and remove everything from heat.

- Once removed from heat add your lentils and mix accordingly.

- Plate, serve, enjoy.

Serving Size: 8 servings

Preparation

Cooking

Total Time

10 mins

30 mins

40 mins

Nutrition Information:

Calories

192 kcal

Carbohydrates

32.5 g

Cholesterol

0 mg

Fat

2.6 g

Fiber

11.3 g

Protein

12.1 g

Sodium

572 mg

* Percent Daily Values are based on a 2,000 calorie diet.

MAKHANI

(INDIAN BUTTER CHICKEN II)

Ingredients

- 1 cup butter, divided

- 1 onion, minced

- 1 tbsp minced garlic

- 1 (15 ounce) can tomato sauce

- 3 cups heavy cream

- 2 tsps salt

- 1 tsp cayenne pepper

- 1 tsp garam masala

- 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks

- 2 tbsps vegetable oil

- 2 tbsps tandoori masala

DIRECTIONS:

- The first step for this process is to preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.

- Grab a skillet and add 2 tbsps of butter. The skillet should be heated with a medium level of heat.

- Make sure that your butter is fully melted and not burnt and begin to mix in some garlic and onions.

- Fry your garlic and onions for approx. 15 to 20 minutes until the onions have caramelized nicely.

- While you are frying your onions and garlic you should have another sauce pan with the remaining amount of butter present, heating over medium to high heat.

- Once the butter has melted fully in your second sauce pan begin to mix in the following ingredients: tomato sauce, heavy cream, cayenne pepper, salt, and some garam masala. Allow everything to cook until it has begun simmering.

- Once the second sauce pan is simmering lower the heat to a medium to low setting and cover the pan and let it simmer for 30 minutes. Make sure to stir the contents every few minutes.

- Once the onions have caramelized fully add them and the garlic to the second saucepan.

- Once everything has been combined and your sauce is simmering nicely make sure it is on low heat.

- Begin to mix chicken cubes with vegetable oil and add some tandoori masala in a separate bowl.

- Take some tbsps of sauce and add it to the chicken pieces to coat them evenly. Once the chicken has been coated with sauce, oil, and tandoori masala, spread each piece evenly over a baking dish.

- Place baking dish with seasoned chicken pieces into the preheated oven and cook for at least 12 minutes or longer. Just make sure your chicken is fully cooked and no longer pink in the middle.

- Once chicken is fully cooked, remove it from the oven, and combine it with the sauce and simmer for an additional 5 minutes.

- Plate and serve.

Servings: ≈4 servings

Preparation

Cooking

Total Time

15 mins

45 mins

1 hr

Nutrition Information:

Calories

880 kcal

Carbohydrates

12.8 g

Cholesterol

303 mg

Fat

82.3 g

Fiber

2.6 g

Protein

26.4 g

Sodium

1461 mg

* Percent Daily Values are based on a 2,000 calorie diet

INDIAN STYLE CURRY CHICKPEAS

Ingredients

- 2 tbsps vegetable oil

- 2 onions, minced

- 2 cloves garlic, minced

- 2 tsps fresh ginger root, finely chopped

- 6 whole cloves

- 2 (2 inch) sticks cinnamon, crushed

- 1 tsp ground cumin

- 1 tsp ground coriander

- salt

- 1 tsp cayenne pepper

- 1 tsp ground turmeric

- 2 (15 ounce) cans garbanzo beans

- 1 cup chopped fresh cilantro

DIRECTIONS:

- Grab a big skillet or frying pan and heat it over a medium level of heat.

- Add some oil and onions to your pan and cook them down until they are tender.

- While your onions are frying add the following seasonings: turmeric, salt, cayenne, garlic, cinnamon, cumin, ginger, and coriander.

- Let your seasonings and onions continue to cook over the medium heat for about 1 to two minutes making sure to stir frequently.

- Grab some garbanzo beans and the associated garbanzo bean liquid and combine them with the seasoned onions.

- Mix and stir everything together and continue to cook until everything is well mixed and evenly heated.

- Combine some cilantro to the mix and before removing everything from the heating source.

- Plate, and enjoy. Garnish the food with fresh cilantro.

Serving Size: 8 servings

Preparation

Cooking

Total Time

10 mins

30 mins

40 mins

Nutrition Information:

Calories

135 kcal

Carbohydrates

20.5 g

Cholesterol

0 mg

Fat

4.5 g

Fiber

4.6 g

Protein

4.1 g

Sodium

289 mg

* Percent Daily Values are based on a 2,000 calorie diet.

CHAPTER 3: GREEK STYLE COOKING

GREEK STYLE BAKLAVA I

Ingredients

- 8 oz. finely chopped pistachio nuts

- 8 oz. finely chopped hazelnuts

- 2 tsps ground cinnamon

- 1/2 tsp ground cloves

- 1/2 C. white sugar

- 2 C. unsalted butter, melted

- 1 1/2 (16 oz.) packages frozen phyllo pastry, thawed

- 1/4 C. whole cloves (optional)

- 3 C. white sugar

- 2 1/2 C. water

- 2 tbsps honey

- 1 tsp ground cinnamon

- 1/4 tsp ground cloves

Directions

- Get a jellyroll pan and coat it with butter then set your oven to 350 degrees before doing anything else.

- Get a bowl, combine: half a C. of sugar, pistachios, half a tsp of cloves, 2 tsps cinnamon, and hazelnuts.

- Now place a piece of pastry into the pan and coat it with some butter, add another layer, and more butter. Keep layering until have you have put 8 pieces on top of each other.

- Now add a layer of hazelnut mix. Put three more pieces of phyllo with butter in between. Then add more nuts. Keep going until you have no more hazelnut mix. Now finally add 8 more pieces of pastry and coat everything with more butter.

- Cut the layers into strips and then further cut everything into triangles. Now add a clove to each one and then top the entire mix with butter.

- Cook the layers for 75 mins in the oven.

- At the same time get the following boiling: a quarter of a tsp of ground cloves, sugar (3 C.), 1 tsp cinnamon, honey, and water.

- Once everything is boiling set the heat to low and let the contents gently simmer for 20 mins.

- Shut the heat and let the mix cool.

- Top your baklava with the sauce. Now take out the cloves and discard them.

- Let everything cool before plating.

- Enjoy.

Amount per serving (60 total)

Timing Information:

Preparation

1 h

Cooking

1 h 25 m

Total Time

3 h 25 m

Nutritional Information:

Calories

182 kcal

Fat

10.9 g

Carbohydrates

20.1g

Protein

2.3 g

Cholesterol

16 mg

Sodium

72 mg

* Percent Daily Values are based on a 2,000 calorie diet.

GREEK MOUSSAKA I

Ingredients

- 3 eggplants, peeled and cut into 1/2 inch thick slices

- salt

- 1/4 C. olive oil

- 1 tbsp butter

- 1 lb. lean ground beef

- salt to taste

- ground black pepper to taste

- 2 onions, chopped

- 1 clove garlic, minced

- 1/4 tsp ground cinnamon

- 1/4 tsp ground nutmeg

- 1/2 tsp fines herbs

- 2 tbsps dried parsley

- 1 (8 oz.) can tomato sauce

- 1/2 C. red wine

- 1 egg, beaten

- 4 C. milk

- 1/2 C. butter

- 6 tbsps all-purpose flour

- salt to taste

- ground white pepper, to taste

- 1 1/2 C. freshly grated Parmesan cheese

- 1/4 tsp ground nutmeg

Directions

- On a working surface, layered with paper towels, lay out all your pieces of eggplant.

- Top the eggplants with salt and let them sit for 40 mins.

- Now sear the veggies in olive oil then place them on some new paper towels.

- Top your beef with pepper and salt and then fry it in butter with the garlic and onions.

- Once the beef is fully done add in: parsley, wine, cinnamon, tomato sauce, herbs, and nutmeg.

- Let this all cook for 23 mins.

- Let the mix cool off then add in the whisked eggs.

- Get a casserole dish and coat it with nonstick spray then set your oven to 350 degrees before doing anything else.

- Now get another pot and begin to heat your milk.

- In a separate pan mix flour and butter together until smooth and set the heat to low.

- Add in your milk slowly while stirring.

- Continue heating and stirring until everything is thick.

- Now add in the white pepper and some salt.

- Place most of your eggplant in the dish and top the eggplants with: the veggies, the meat, half of your parmesan, more eggplant, and the rest of the cheese.

- Cover everything with the milk sauce and then some nutmeg.

- Cook the layers for 60 mins in the oven.

- Then let the dish sit for 10 mins before serving.

- Enjoy.

Amount per serving (8 total)

Timing Information:

Preparation

45 m

Cooking

1 h

Total Time

1 h 45 m

Nutritional Information:

Calories

567 kcal

Fat

39.4 g

Carbohydrates

29.1g

Protein

23.6 g

Cholesterol

123 mg

Sodium

1017 mg

* Percent Daily Values are based on a 2,000 calorie diet.

SOUP OF CARROTS AND LENTILS

Ingredients

- 8 oz. brown lentils

- 1/4 C. olive oil

- 1 tbsp minced garlic

- 1 onion, minced

- 1 large carrot, chopped

- 1 quart water

- 1 pinch dried oregano

- 1 pinch crushed dried rosemary

- 2 bay leaves

- 1 tbsp tomato paste

- salt and ground black pepper to taste

- 1 tsp olive oil, or to taste

- 1 tsp red wine vinegar, or to taste (optional)

Directions

- Submerge your lentils, in water, in a big pot, and get it all boiling.

- Once it is boiling let the contents cook for 12 mins then remove all the liquids.

- Stir fry the carrots, onions, and garlic in olive oil for 7 mins then add in: bay leaves, lentils, rosemary, water (1 qt.), and oregano.

- Get everything boiling again, place a lid on the pot, and let the contents gently cook over a low level of heat for 12 mins.

- Now add in some pepper, salt, and your tomato paste.

- Place the lid back on the pot and cook everything for 35 more mins.

- Finally add in some olive oil and red wine vinegar before serving.

- Enjoy.

Amount per serving (4 total)

Timing Information:

Preparation

20 m

Cooking

1 h

Total Time

1 h 20 m

Nutritional Information:

Calories

357 kcal

Fat

15.5 g

Carbohydrates

40.3g

Protein

15.5 g

Cholesterol

0 mg

Sodium

57 mg

* Percent Daily Values are based on a 2,000 calorie diet.

FETA, CHICKEN, AND ROSEMARY

(GREEK STYLE KEBABS)

Ingredients

- 1 (8 oz.) container fat-free plain yogurt

- 1/3 C. crumbled feta cheese with basil and sun-dried tomatoes

- 1/2 tsp lemon zest

- 2 tbsps fresh lemon juice

- 2 tsps dried oregano

- 1/2 tsp salt

- 1/4 tsp ground black pepper

- 1/4 tsp crushed dried rosemary

- 1 lb. skinless, boneless chicken breast halves - cut into 1 inch pieces

- 1 large red onion, cut into wedges

- 1 large green bell pepper, cut into 1 1/2 inch pieces

Directions

- Get a bowl, combine: rosemary, yogurt, pepper, feta, salt, lemon zest, oregano, and lemon juice.

- Stir the contents until smooth then add in your chicken and stir everything again.

- Now place a covering of plastic around the bowl and putting everything in the fridge for 4 hrs.

- Get your grill hot and oil its grate.

- Stake your bell peppers, chicken, and onions onto skewers to form kebobs.

- Cook the kebobs on the grill until the chicken is fully done.

- Enjoy.

Amount per serving (4 total)

Timing Information:

Preparation

30 m

Cooking

15 m

Total Time

3 h 45 m

Nutritional Information:

Calories

243 kcal

Fat

7.5 g

Carbohydrates

12.3g

Protein

31 g

Cholesterol

85 mg

Sodium

632 mg

* Percent Daily Values are based on a 2,000 calorie diet.

CLASSICAL GREEK WHITE SAUCE

(TZATZIKI)

Ingredients

- 1 large English cucumber, peeled and grated

- 1/2 tsp salt

- 2 C. Greek yogurt

- 4 cloves garlic, minced

- 1 pinch cayenne pepper, or to taste

- 1/2 lemon, juiced

- 2 tbsps chopped fresh dill

- 1 tbsp chopped fresh mint

- salt and ground black pepper to taste

- 1 sprig fresh dill for garnish

- 1 pinch cayenne pepper for garnish

Directions

- Get a bowl, combine: cucumbers with half a tsp of salt.

- Let this sit for 15 mins.

- Now squeeze the cucumbers in some paper towel to get rid all of the liquids.

- Get a 2nd bowl for your yogurt and add in the squeezed cucumbers as well as: lemon, mint, black pepper, cayenne, salt, dill, and garlic.

- Place a covering of plastic around the bowl and put it all in the fridge for 5 hrs.

- Top the mix with some cayenne and more dill before serving.

- Enjoy with toasted pita.

Amount per serving (12 total)

Timing Information:

Preparation

Cooking

15 m

Total Time

3 h 25 m

Nutritional Information:

Calories

49 kcal

Fat

3.4 g

Carbohydrates

2.5g

Protein

< 2.2 g

Cholesterol

8 mg

Sodium

120 mg

* Percent Daily Values are based on a 2,000 calorie diet.

DOLMAS

(STUFFED GRAPE LEAVES)

Ingredients

- 2 C. uncooked long-grain white rice

- 1 large onion, chopped

- 1/2 C. chopped fresh dill

- 1/2 C. chopped fresh mint leaves

- 2 quarts chicken broth

- 3/4 C. fresh lemon juice, divided

- 60 grape leaves, drained and rinsed

- hot water as needed

- 1 C. olive oil

Directions

- Stir fry the following for 7 mins: onions, rice, and dill.

- Now add in half of the broth and cook the mix for 17 mins with low level heat and a gentle boil.

- Add in half of the lemon juice and shut the heat.

- Layer 1 tsp of rice mix into the center of one grape leaf.

- Now roll this leaf into the shape of a burrito.

- Continue for all of your rice mix and then place all of the rolls into a big pot.

- Top everything in the pot with olive oil, broth, and lemon juice.

- Now place a lid on the pot and cook the mix for 65 mins with a low level of heat.

- You want to avoid boiling this mix.

- Shut the heat and let the rolls sit for 40 mins before layering them in a casserole dish to serve.

- Enjoy.

Amount per serving (12 total)

Timing Information:

Preparation

40 m

Cooking

1 h

Total Time

1 h 40 m

Nutritional Information:

Calories

303 kcal

Fat

18.7 g

Carbohydrates

30.9g

Protein

3.6 g

Cholesterol

0 mg

Sodium

573 mg

* Percent Daily Values are based on a 2,000 calorie diet.

GREEK STYLE SHRIMP

Ingredients

- 1 lb. medium shrimp, with shells

- 1 onion, chopped

- 2 tbsps chopped fresh parsley

- 1 C. white wine

- 1 (14.5 oz.) can diced tomatoes, drained

- 1/4 tsp garlic powder (optional)

- 1/4 C. olive oil

- 1 (8 oz.) package feta cheese, cubed

- salt and pepper to taste (optional)

Directions

- Submerge your shrimp in water and boil them for 7 mins, then drain all the liquids and place the shrimp in a bowl.

- Stir fry your onions in 2 tbsps of olive oil until tender and then add: the rest of the olive oil, parsley, garlic powder, wine, and tomatoes.

- Cook this mix with a low heat and a gentle boil for 35 mins.

- At the same time remove the skins of the shrimp but leave the head and tails intact.

- After 35 mins of cooking the tomatoes, add in the shrimp, and cook for 7 more mins.

- Combine in the feta and shut the heat. Let the contents sit for 10 mins.

- Enjoy.

Amount per serving (4 total)

Timing Information:

Preparation

5 m

Cooking

35 m

Total Time

40 m

Nutritional Information:

Calories

441 kcal

Fat

26.6 g

Carbohydrates

10.1g

Protein

27.8 g

Cholesterol

223 mg

Sodium

1093 mg

* Percent Daily Values are based on a 2,000 calorie diet.

CHAPTER 4: CULTURAL SIDE DISHES

TANGY FRUIT CHUTNEY

Ingredients

- 1 lb fresh cranberries

- 2 1/2 C. sugar

- 1 C. water

- 1/2 tsp salt

- 1/2 tsp ground cinnamon

- 1/2 tsp ground cloves

- 1 medium onion, chopped

- 1 medium tart apple, peeled and cubed

- 1 medium pear, peeled and cubed

- 1 C. raisins

- 1/4 C. lemon juice

- 1/2 C. chopped walnuts

Directions

- In a large pan, add cranberries, water, sugar, spices and salt on medium-high heat and bring to a boil.

- Reduce the heat to low and cook, stirring occasionally for about 10 minutes.

- Stir in pear, apple and onion and cook for about 5 minutes.

- Remove from heat and immediately, stir in lemon juice and raisins.

- Transfer the chutney into a bowl and refrigerate for at least 8 hours.

- While serving, fold in walnuts.

- Enjoy with a dressing or meat of your choice.

Amount per serving: 1

Timing Information:

Preparation

25 mins

Total Time

40 mins

Nutritional Information:

Calories

456.6

Fat

5.7g

Cholesterol

0.0mg

Sodium

171.9mg

Carbohydrates

105.8g

Protein

2.5g

* Percent Daily Values are based on a 2,000 calorie diet.

PLUM-GINGER CHUTNEY

Ingredients

- 3 1/2 C. purple plums, seeds removed

- 1 C. brown sugar

- 1 C. sugar

- 3/4 C. cider vinegar

- 1 C. golden seedless raisins

- 2 tsps salt

- 1/3 C. chopped onion

- 1 clove garlic, minced

- 2 tsps mustard seeds

- 3 tbsps chopped crystallized ginger

- 3/4 tsp cayenne

Directions

- In a large nonreactive pan, mix together vinegar and sugar and bring to a boil.

- Cook, stirring continuously till sugar is dissolved completely.

- Stir in the remaining ingredients and bring to a boil.

- Reduce the heat to low and cook, stirring occasionally for about 40-50 minutes or till desired thickness of chutney.

- Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool.

- For better taste use after about 1 month.

Amount per serving: 1

Timing Information:

Preparation

20 mins

Total Time

1 hr 10 mins

Nutritional Information:

Calories

567.7

Fat

1.0g

Cholesterol

0.0mg

Sodium

1190.1mg

Carbohydrates

142.6g

Protein

2.4g

* Percent Daily Values are based on a 2,000 calorie diet.

PINEAPPLE & CRANBERRY CHUTNEY

Ingredients

- 20 oz. canned crushed pineapple ( with juice)

- 1/4 C. sugar

- 2 tbsps apple cider vinegar

- 1 tbsp corn syrup

- 2 tbsps candied ginger, minced

- 1/4 C. dried cranberries

Directions

- Drain the juice from the pineapple can and transfer into a pan with vinegar and sugar and cook, stirring occasionally till mixture reduces to 1/2 C.

- Stir in the remaining ingredients and immediately, remove from heat.

- Transfer the chutney into a bowl and refrigerate to chill before serving.

Amount per serving: 1

Timing Information:

Preparation

5 mins

Total Time

15 mins

Nutritional Information:

Calories

148.5

Fat

0.1g

Cholesterol

0.0mg

Sodium

2.6mg

Carbohydrates

38.2g

Protein

0.8g

* Percent Daily Values are based on a 2,000 calorie diet.

SPICED APPLE CHUTNEY

Ingredients

- 2 quarts chopped cored, pared tart apples

- 2 lbs raisins

- 1 C. chopped onion

- 1 C. chopped sweet red pepper

- 4 C. brown sugar

- 3 tbsps mustard seeds

- 2 tbsps ground ginger

- 2 tsps ground allspice

- 2 tsps salt

- 2 hot red peppers

- 1 garlic clove, crushed

- 1 quart vinegar

Directions

- In a pan, mix together all the ingredients and simmer, stirring occasionally for about 1 hour and 15 minutes or till desired thickness of chutney.

- Transfer the chutney into hot sterilized jars and seal tightly and place in a large bowl of boiling water for about 10 minutes.

- (If you like mild flavored chutney than you can add 4 additional C. of apples).

Amount per serving: 10

Timing Information:

Preparation

1 hr

Total Time

2 hrs 15 mins

Nutritional Information:

Calories

708.1

Fat

1.7g

Cholesterol

0.0mg

Sodium

514.7mg

Carbohydrates

177.1g

Protein

4.5g

* Percent Daily Values are based on a 2,000 calorie diet.

HOT COCONUT & CHICKPEA CHUTNEY

Ingredients

- 1/2 large coconut, grated

- 2 tbsps bengal gram dal (split dried chickpeas) or 2 tbsps channa dal (dried chickpeas)

- 3 green chilies

- 3/4 C. water

- 1 tsp vegetable oil

- 1 tsp mustard seeds

- 1 tsp split Urad Dal (split black gram)

- 3 curry leaves

Directions

- Heat 1/2 tsp of oil in a small frying pan and cook the chickpeas till golden brown.

- Remove from heat and let them cool completely.

- In a mixer, add chickpeas, green chilies, coconut and salt and pulse.

- While the motor is running gradually, add the water and smooth everything then transfer it all into a bowl.

- Heat the remaining oil in the same frying pan and cook the split black gram, mustard seeds and curry leaves till the seeds start to sputter.

- Add the mustard seed mixture into the bowl with the chutney and stir to combine.

Amount per serving: 2

Timing Information:

Preparation

5 mins

Total Time

10 mins

Nutritional Information:

Calories

102.6

Fat

3.5g

Cholesterol

0.0mg

Sodium

8.4mg

Carbohydrates

15.0g

Protein

4.4g

* Percent Daily Values are based on a 2,000 calorie diet.

SPICY DATE & TAMARIND CHUTNEY

Ingredients

- 8 -10 large dates, pits removed

- 3/4 C. jaggery (Indian unrefined sugar) or 3/4 C. dark brown sugar

- 1 1/2 C. water

- 4 tbsps tamarind paste

- 1/4 tsp hot chili powder

- 1/2 tsp ground ginger

- 1 tsp ground garam masala

- 3/4 tsp salt

Directions

- In a medium pan, mix together water, dates and jaggery or brown sugar and bring to a boil on medium heat.

- Cook, stirring occasionally for about 7-8 minutes or till the dates become tender.

- Stir in tamarind and immediately, remove from heat and let it cool slightly.

- Transfer the date mixture into a blender and pulse till smooth.

- Again, transfer the date mixture into a pan and bring to a gentle boil.

- Simmer, stirring occasionally till desired thickness of chutney.

- Stir in the spices and salt and remove from heat.

- Transfer into an airtight container and preserve in the refrigerator.

Amount per serving: 1

Timing Information:

Preparation

5 mins

Total Time

25 mins

Nutritional Information:

Calories

408.6

Fat

0.2g

Cholesterol

0.0mg

Sodium

888.5mg

Carbohydrates

106.1g

Protein

1.2g

* Percent Daily Values are based on a 2,000 calorie diet.

SWEET & SOUR CHUTNEY

Ingredients

- 1 head garlic, peeled, coarsely chopped

- 1 piece fresh ginger, about 2 inches long,1 inch thick and 1 inch wide, peeled and coarsely chopped

- 1 1/2 C. red wine vinegar

- 1 (28 oz.) cans whole tomatoes

- 1 1/2 C. sugar

- 1 1/2 tsps salt

- 1/8-1/2 tsp cayenne pepper

- 2 tbsps golden raisins

- 2 tbsps blanched slivered almonds

Directions

- In a blender, add ginger, garlic and 1/2 C. of vinegar and pulse till smooth.

- In a heavy-bottomed pot, add the tomatoes with juice, sugar, remaining vinegar, cayenne pepper and salt and bring to a boil.

- Stir in ginger puree and reduce the heat.

- Simmer, stirring occasionally for about 1-1 1/2 hours or till desired thickness of chutney.

- Stir in the raisins and almonds and simmer for about 5 minutes more.

- Remove from heat and let it cool before serving.

Amount per serving: 1

Timing Information:

Preparation

5 mins

Total Time

2 hrs 5 mins

Nutritional Information:

Calories

656.4

Fat

4.5g

Cholesterol

0.0mg

Sodium

1431.5mg

Carbohydrates

149.6g

Protein

6.4g

* Percent Daily Values are based on a 2,000 calorie diet.

CHAPTER 5: CLASSICAL TAGINES

(CULTURAL ONE POT MEALS)

POTATOES AND TOMATOES TAGINE

Ingredients

- 2 lbs monkfish

- 15 small new potatoes

- 4 tbsps olive oil

- 6 garlic cloves

- 15 cherry tomatoes

- 2 green bell peppers

- 1 C. kalamata olive

- 1/2 C. water

- 1 tsp kosher salt

- 2 tsps ground cumin

- 1 tsp paprika

- 1 lemon, juice of

- 1 bunch fresh cilantro, minced

- 1 loaf crusty bread

Directions

- Remove the skin from your potatoes and cut them into chunks. Then take your monkfish and cut the fish into chunks as well.

- Place your bell peppers under a preheated broiler and cook them until the skin chars then julienne the peppers once they have cooled.

- Get a mortar and pestle and mash 2 pieces of garlic with some salt.

- Combine in your diced cilantro, cumin, fresh squeeze lemon juice, and paprika.

- Place some of this spice mix to the side and coat your fish with rest of it.

- Place the fish in a bowl and place a covering of plastic on the bowl.

- Put the fish in the fridge for 60 mins.

- Get your potatoes boiling in water for 12 mins then slice them into two pieces.

- Mince your garlic and begin to stir fry it in 3 tbsps of olive oil. Once the mix becomes slightly browned add the tomato and fry them until they become tender.

- Now combine in the bell pepper, reserved spice mix, and some black pepper and salt as well.

- Lay your potatoes into the bottom of a deep pan then top them with 3/4 of the garlic mix.

- Now layer your pieces of fish.

- Add the rest of your garlic mix and the olives as well.

- Top everything with some olive oil then add in the water.

- Get the mix boiling then place a lid on the pot and set the heat to low-medium.

- Let the mix gently boil for 17 mins until the fish is fully done.

- Top the tagine with some bread that has been toasted.

- Enjoy.

Servings: 4

Timing Information:

Preparation

20 mins

Total Time

2 hrs 10 mins

Nutritional Information:

Calories

861.3

Cholesterol

56.6mg

Sodium

820.1mg

Carbohydrates

122.2g

Protein

47.8g

* Percent Daily Values are based on a 2,000 calorie diet.

CLASSICAL MOROCCAN HONEY TAGINE

Ingredients

- 3 lbs organic beef, fat removed, cubed

- 1 tbsp olive oil

- 1 lb onion, quartered

- 4 garlic cloves, minced

- 1 lb carrot, peeled, chunked

- 9 oz. canned tomatoes

- 4 oz. dates, no pits

- 6 oz. prunes, no pits

- 2 tbsps honey

- 1/2 pint beef stock

- 1 cinnamon stick

- 6 tsps ras el hanout spice mix

- salt & pepper

- 2 oz. toasted sliced almonds

- 2 tbsps fresh coriander, diced

Directions

- Get your carrots boiling in water for 7 mins.

- If you are using an electric tagine start to get it hot. If not set your slow cooker to high heat.

- Sear your onions with olive oil and very high heat until charred.

- Break the onion in pieces into the tagine or the slow cooker then add the carrots and garlic.

- Add your beef cube to 2 C. of water and stir the cube until it is fully dissolved then stir in all the dried spice and the honey as well.

- Stir the mix until it is smooth then pour everything into the pot with the onions along with the piece of cinnamon.

- Add in your prunes, dates, and canned tomatoes. Then stir the mix to evenly distribute the ingredients.

- Begin to sear your pieces of beef in hot olive oil until browned all over, in batches, then combine the meat with the ingredients in the pot.

- Let the mix cook for 7 to 10 hours with high heat.

- Eat this tagine with some couscous and top everything with the almonds and some cilantro.

- Enjoy.

Servings: 6

Timing Information:

Preparation

45 mins

Total Time

53 mins

Nutritional Information:

Calories

1823.1

Cholesterol

224.7mg

Sodium

325.9mg

Carbohydrates

56.7g

Protein

24.1g

* Percent Daily Values are based on a 2,000 calorie diet.

PUFF PASTRY TAGINE FROM TUNISIA

Ingredients

- 2 lbs chicken thigh

- 3 medium brown onions, skin removed & diced

- 1 tsp crushed saffron threads submerged in water

- 1 cup water

- 12 large rounds phyllo pastry

- 7 tbsps gruyere cheese, grated

- 4 large eggs, beaten

- salt & ground black pepper

- 1 cup ricotta cheese, diced

- egg wash (2 egg yolks stirred with 2 tsp veggie oil)

- vegetable oil

Directions

- Stir your onions in veggie oil for 4 mins until tender then add the water and the chicken.

- Place a lid on the pan and let the meat cook for 50 mins with a medium level of heat.

- Flip the chicken at least 3 times as it cooks.

- Now set your oven to 375 degrees before doing anything else.

- Once the chicken is done cooking remove the meat from the bone and throw away the bones and the skin also.

- Place the chicken meat into a bowl and top the meat with: 3 tbsp of water, grated cheese, nutmeg paste, and saffron.

- Stir the mix to evenly distribute the spices then add in some pepper, salt, and the whisked eggs.

- Coat a pie dish with oil then place 5 pieces of pastry into the pan.

- You want one third of the pastry to overlap the dish. Once you have added a piece of phyllo make sure you coat it with some veggie oil.

- Place the sixth piece of phyllo in the middle of the dish.

- Add some of the chicken to the pie dish then top the meat with some sliced ricotta then add the rest of the chicken.

- Layer the overlapped phyllo over the chicken to form a pie.

- Combine your eggs yolks and veggie oil to make an egg wash and coat the overlapped phyllo with the mix to seal it.

- Top the dish with another piece of pastry and press the edges beneath the entire pie then top the phyllo with some of the egg wash.

- Continue to lay four more pieces of phyllo and top each one with the egg wash as well.

- Cook this in the oven for 15 mins.

- Enjoy.

Servings: 6

Timing Information:

Preparation

1 hr

Total Time

2 hrs 15 mins

Nutritional Information:

Calories

565.1

Cholesterol

320.5mg

Sodium

266.6mg

Carbohydrates

7.1g

Protein

43.1g

* Percent Daily Values are based on a 2,000 calorie diet.

BREAD FOR TAGINES

Ingredients

- 2 1/2 C. semolina flour

- 1 C. unbleached all-purpose flour

- 1 1/2 tsps fast rising yeast

- 1 1/2 tsps salt

- 1 1/2 tsps granulated sugar

- 1 3/4 C. warm water

- 1 tbsp olive oil

- 2 tbsps unsalted butter, melted

Directions

- Add the following to the bowl of a food processor: sugar, semolina, salt, regular flour, and yeast.

- Pulse the mix a few times to evenly combine it then set the food processor to a low speed and add in your water in a stream then add the olive oil as well.

- Combine the ingredients to form a smooth dough.

- Knead the dough on a cutting board coated with flour for 10 mins then place a damp kitchen towel over the dough and let it sit for 20 mins.

- Begin to knead the dough again for 5 mins then break it into 5 pieces.

- Press down each piece of dough into a circle with a height of .25 inches.

- Now set your oven to 400 degrees before doing anything else.

- Cover a large baking sheet with parchment paper and coat the paper with some semolina then lay your flatten dough on it.

- Continue doing this for all the dough.

- Place a covering (damp kitchen towel) over the dough again and let everything rise for 50 mins.

- Flatten the middle part of each piece of bread then use a fork to create some holes in it.

- Coat each piece of dough with some melted butter and cook everything in the oven for 20 mins.

- Cooking your bread on an oven stone will yield the best results.

- Enjoy.

Servings: 1

Timing Information:

Preparation

1 hr 10 mins

Total Time

1 hr 25 mins

Nutritional Information:

Calories

581.2

Cholesterol

15.2mg

Sodium

878.4mg

Carbohydrates

102.0g

Protein

17.1g

* Percent Daily Values are based on a 2,000 calorie diet.

CLASSICAL MOROCCAN TAGINE II

Ingredients

- 4 tbsps olive oil

- 2 lbs boneless lamb shoulder, cubed

- 2 medium onions, cut into 4 pieces

- 2 tsps ground cumin

- 1/2 tsp ground cinnamon

- 2 tsps sweet paprika

- 1 pinch saffron thread

- salt & freshly ground black pepper

- 2 medium Yukon gold potatoes, cut into 4 pieces

- 1 large carrot, peeled, cut in 2 pieces, cut in 4 pieces

- 1 large zucchini, halved crosswise, cut in 4 pieces

- 2 small turnips, cut into 4 pieces

- 1 medium green pepper, julienned

- 1 medium tomatoes, diced

Directions

- Sear your lamb all over in 2 tbsp of oil in a tagine. Once all the meat has been seared place everything to the side.

- Add 2 more tbsps of oil to the tagine and being to fry your onions for 17 mins. Add in the saffron, cumin, paprika, cinnamon, some pepper, and some salt.

- Stir the spices into the onions and fry everything for 4 more mins.

- Now add the lamb to the onions and place all the meat and onions in the middle of the tagine.

- Place your potatoes, zucchini, and carrots around the meat then place the green pepper and turnip in the same manner as well.

- Top everything with some more pepper and salt then place the lid on the tagine.

- Cook everything for about 90 mins and try to baste meat multiple times.

- Finally place your tomatoes on top of the lamb and cook the tagine for 7 more mins.

- Enjoy.

Servings: 6

Timing Information:

Preparation

30 mins

Total Time

2 hrs

Nutritional Information:

Calories

565.6

Cholesterol

108.8mg

Sodium

125.7mg

Carbohydrates

19.6g

Protein

27.7g

* Percent Daily Values are based on a 2,000 calorie diet.

HONEY AND BEEF TAGINE

Ingredients

- 1 tbsp butter

- 1 tbsp olive oil

- 1 tsp ground cumin

- 1 tsp black pepper

- 1 tsp ground cinnamon

- 1/2 onion, minced

- 4 tbsps fresh coriander, diced

- 1/2 lb stewing beef, chunked

- 1/2 tsp saffron, soaked in

- 2 tbsps boiling water

- 1/2 lb stoned prunes

- 1 tbsp clear honey

- 1 tbsp sesame seeds, toasted

- 10 almonds, toasted

Directions

- Melt your butter in a large pot then add in the onion, coriander and remaining spices.

- Stir the mix and let everything cook for 1 mins.

- Add the beef and stir the mix again.

- Combine 1 C. of water with your saffron then pour this mix into the pot.

- Get everything boiling, set the heat to low, add in half of the prunes, place the lid on the pot, and let everything simmer for 90 mins.

- Remember to cook with very low heat to avoid burning.

- Now add the rest of the prunes, the pepper, salt, and honey.

- Let the tagine cook for 35 more mins then top everything with the almonds and sesame seeds.

- Enjoy.

Servings: 2

Timing Information:

Preparation

20 mins

Total Time

2 hrs 20 mins

Nutritional Information:

Calories

954.5

Cholesterol

99.0mg

Sodium

144.2mg

Carbohydrates

124.7g

Protein

29.6g

* Percent Daily Values are based on a 2,000 calorie diet.

KOFTA BEEF KEBAB TAGINE

Ingredients

- 6 medium tomatoes, diced

- 1 tbsp paprika

- 1 tsp cumin

- 1/2 tsp cayenne pepper

- 3 tbsps parsley

- 2 garlic cloves, minced

- salt and pepper, to taste

- 1/4 C. vegetable oil

- 1 lb ground beef

- 1 tbsp paprika

- 1 tsp cumin

- 1/2 tsp cayenne pepper

- 3 tbsps diced fresh flat-leaf parsley

- 2 garlic cloves, minced

Directions

- Simmer the following in your tagine for 17 mins: tomatoes, paprika (1 tbsp), cumin (1 tsp), cayenne (.5 tsp), parsley (3 tsp), 2 pieces of garlic, some pepper, some salt, and 1/4 C. veggie oil.

- Stir the mix a few times as it cooks.

- Get a bowl, combine: ground beef, paprika (1 tbsp), cumin (1 tsp), cayenne (.5 tsp), parsley (4 tsp), 2 pieces garlic, some pepper, and some salt.

- Work the spices into the meat with your hands then shape everything into meatballs.

- Add the meatballs to the simmering sauce after 17 mins of cooking then set the heat to low and place the lid on the pot.

- Let the meat cook for 12 mins then remove the lid and continue cooking everything for 5 more mins until the meat is fully done.

- Serve the dish with some bread that has been toasted and top the bread liberally with the sauce.

- Enjoy.

Servings: 2

Timing Information:

Preparation

10 mins

Total Time

35 mins

Nutritional Information:

Calories

780.1

Cholesterol

136.0mg

Sodium

166.0mg

Carbohydrates

22.1g

Protein

42.5g

* Percent Daily Values are based on a 2,000 calorie diet.

SPICY LENTIL, CHICKPEA, AND ZUCCHINI TAGINE

(VEGETARIAN APPROVED)

Ingredients

- 2 tbsps butter

- 2 medium onions, diced

- 2 small fresh chili peppers, diced

- 1 tbsp paprika

- 1/2 tsp cayenne pepper

- 1 tsp ground cumin

- 1 C. dried lentils

- 4 tomatoes, diced

- 1/4 C. tomato puree

- 1 C. chickpeas, canned

- 1 C. carrot, diced

- 1 1/2 C. green beans, chunked

- 1 zucchini, diced

- 3/4 C. frozen green pea

- 1/2 C. flat leaf parsley, diced

- 1 tbsp za'atar spice mix

- salt and pepper, to taste

Directions

- Stir fry your chilies and onions in butter for 12 mins then combine in the cumin, cayenne, and paprika.

- Stir the spices then fry everything for 2 more mins.

- Now add in the tomato puree, tomatoes, and lentils. Pour in some water to cover the contents slightly and let the mix gently boil with a low level of heat for 22 mins.

- Now stir in the green peas, chickpeas, zucchini, carrots, and green beans.

- Continue to cook the mix for 17 more mins.

- Place the mix in a large dish and cover the dish with some plastic.

- Put everything in the fridge for 1 day then reheat everything and add the za'atar and parsley.

- Enjoy.

Servings: 4

Timing Information:

Preparation

20 mins

Total Time

1 hr 5 mins

Nutritional Information:

Calories

414.9

Cholesterol

15.2mg

Sodium

299.7mg

Carbohydrates

68.9g

Protein

21.2g

* Percent Daily Values are based on a 2,000 calorie diet.

CHAPTER 6: LEBANESE STYLE COOKING

FATTOOSH

Ingredients:

- 2 pita breads, cut into two half pieces

- one head romaine lettuce, chopped

- 2 tomatoes, diced

- 2 green onions, thinly sliced

- one cucumber, diced

- one cup sliced green olives

- 4 radishes, sliced

- one green or red bell pepper, chopped

- 1/4 cup chopped fresh mint

- 2 tbsps sumac

- one tbsp salt, or (your preferred amount)

- 1/4 cup fresh lemon juice

- 1/4 cup olive oil

Directions:

- Set your oven to 425 degrees before doing anything else.

- Put pita in a baking dish.

- Bake pita for 5 mins in the oven.

- Remove the baking dish and set it to the side for cooling.

- Now break the pita into small pieces.

- Grab the following ingredients: green peppers, lettuce, radishes, tomatoes, olives, onions, cucumber and the baked pita pieces.

- Put all of the ingredients into a salad bowl and add: salt, mint, and sumac.

- Toss evenly.

- Add some olive oil and lemon juice. Chill the salad in the fridge.

- Enjoy.

Serving Size: 4

Preparation

Cooking

Total Time

25 mins

5 mins

30 mins

Nutrition Information:

Calories

305 kcal

Carbohydrates

29.1 g

Cholesterol

0 mg

Fat

19.9 g

Fiber

5.5 g

Protein

6 g

Sodium

294 mg

* Percent Daily Values are based on a 2,000 calorie diet.

DONAIR

Ingredients:

- 3 1/4 lbs boneless top round steak, sliced very thin

- 1/2 cup red wine vinegar

- 1/2 cup olive oil

- 1/4 cup fresh lemon juice

- one tsp allspice

- 1/2 tsp ground cinnamon

- 1/4 tsp cardamom

- 1/2 tsp ground black pepper

- salt, (your preferred amount)

- 2 large tomatoes, coarsely chopped

- one clove garlic, minced

Parsley Sauce

- one bunch finely chopped fresh parsley

- one large sweet onion, finely chopped

- 1/3 cup olive oil

- 3 tbsps fresh lemon juice

- 3 large tomatoes, coarsely chopped

Tahini Sauce

- 2 cloves garlic, minced

- one cup tahini (sesame-seed paste)

- 1/2 cup fresh lemon juice

- 1/2 cup water

- salt (your taste)

- 7 pita bread rounds

Directions:

- Grab a dish ready for baking. Take your beef and place it on the dish.

- Get the following items: garlic, red wine vinegar, tomatoes, half a cup of olive oil, salt, juiced lemon, pepper, allspice, cardamom, and cinnamon.

- Put all contents into a big container (possibly a bowl) and mix together.

- Take your seasoning and cover your beef with it. Making sure each piece is covered evenly.

- Place a lid on your seasoned beef and place everything into the fridge for about four hours to marinate. More time is better.

- Now let’s get the oven ready. Turn it on to 425 degrees Fahrenheit.

- Once the oven is 425 degrees. Grab your dish, take off its lid, and place it into the oven to cook until you notice all the beef is done. This will take about 50 minutes.

- Take out the meat and set it to the side for cooling.

- Now it’s time to make our parsley covering.

- Grab the following items: half a cup of olive oil, parsley, and sweet onions and put all the contents together into a big container for mixing.

- Combine with the oil, some tomatoes, and put the mixture to the side to rest for a bit.

- Now we need to get another dish to make our tahini.

- So get another dish and combine the following items: water, garlic, juiced lemon, tahini, and your preferred amount of salt.

- Now we are ready to serve our food.

- Grab some pita bread and roll its sides upwards.

- Put some meat mixture into the pita, with a layer of parsley covering over the top, and finally another layer of tahini.

- Place the filled roll on a plate.

- Serve and enjoy.

Serving Size: 7

Preparation

Cooking

Total Time

30 mins

50 mins

5 hrs 20 mins

Nutrition Information:

Calories

990 kcal

Carbohydrates

47.6 g

Cholesterol

128 mg

Fat

64.7 g

Fiber

6.8 g

Protein

57.5 g

Sodium

426 mg

* Percent Daily Values are based on a 2,000 calorie diet.

LABNEH

(LEBANESE CREAM CHEESE)

Ingredients:

- 16 cups plain yogurt

- one tsp salt, or (your preferred amount)

- 1/4 cup olive oil

Directions:

- To make this recipe we will first need two things: some cheesecloth for lining a container (preferably a bowl) and a container. So grab these two things.

- Now get your yogurt and put it into the cheesecloth lined dish. Also put in your salt with the yogurt.

- Now a grab a colander and put it in the sink or into the dish to catch anything that drains off from the mixture.

- Allow everything to drain for at least twenty four hours ideally.

- What is left over from draining is our cheese.

- Take the remaining contents and put them in another dish suitable for storage.

- Combine with the cheese, some olive oil, making sure to mix it in well.

- Make sure to put a lid on this container and keep it in the fridge.

- Enjoy.

Serving Size: 2

Preparation

Cooking

Total Time

5 mins

1 day

1 day 5 mins

Nutrition Information:

Calories

92 kcal

Carbohydrates

8.6 g

Cholesterol

7 mg

Fat

3.6 g

Fiber

0 g

Protein

6.4 g

Sodium

158 mg

* Percent Daily Values are based on a 2,000 calorie diet.

LEBANESE RUBBED SALAD

Ingredients:

- one (10 ounce) bag mixed baby salad greens

- one English cucumber, diced

- 2 cloves garlic, minced

- one (10 ounce) basket cherry tomatoes, cut into two half pieces

- 1/3 cup crumbled Feta cheese

- 1/8 tsp salt

- freshly ground black pepper (your preferred amount)

- 2 tbsps aged balsamic vinegar

- 2 tbsps extra-virgin olive oil

Directions:

- To begin lets get a big container (possibly a big bowl).

- Into our container add the following items: feta cheese, cucumber, cherry tomatoes, and some garlic.

- Also combine with the items, some salt and pepper. Make sure you combine the mixture well by tossing.

- Now we want to add some olive oil and vinegar to the mix for extra tastiness.

- Now let’s make sure we have some clean hands and mix everything together for about two mins.

- Our goal is getting the greens nice and evenly covered. Once the greens are coated evenly the dish is ready for plating.

- Serve and enjoy.

Serving Size: 4

Preparation

Cooking

Total Time

20 mins

20 mins

40 mins

Nutrition Information:

Calories

139 kcal

Carbohydrates

10.3 g

Cholesterol

11 mg

Fat

9.9 g

Fiber

2.8 g

Protein

4.1 g

Sodium

240 mg

KIBBEE LEBANESE STYLE

Ingredients:

- 1/2 cup bulgur

- 1/2 cup hot water

- 1/2 tsp dried mint

- 1/4 tsp ground allspice

- 1/4 tsp ground black pepper

- 1/8 tsp ground cinnamon

- 1/4 tsp salt

- one onion, minced

- 2 tbsps chopped fresh parsley

- one lb ground lamb

- 2 tbsps pine nuts

Directions:

- Let’s start this recipe by getting our ovens ready for some work. So turn on the oven to 350 degrees Fahrenheit or 175 degrees Celsius.

- Now we need a square container for baking. Preferably this dish should be about 8 inches.

- Grab your bulgur and place it into a container for soaking.

- Place some water that's hot into a container and place your bulgur into the water letting it sit for about 10 minutes. At this point you should notice the bulgur expanding.

- Now let's get our food processor and get it ready for some work too.

- Take the following items and put them into the processor: lamb, bulgur, parsley, mint, onions, allspice, salt, pepper, and cinnamon.

- Process everything for about one min to make sure it’s nice and smooth.

- Grab your baking dish from before and split the lamb mix in half on the dish and make a big patty.

- Put some pine nuts over the lamb and then take the remaining lamb meat and cover the pine nuts with the meat. Make sure to compress the patty layers nicely.

- Get your kibbee and dice it into one and a half inch squares.

- Place the lamb into the oven for about 35 mins.

- At this point you should not see any pinkness in the meat.

- If you have a thermometer the temperature readout should be 160 degrees Fahrenheit or 70 Celsius.

- Plate and enjoy.

Serving Size: 4

Preparation

Cooking

Total Time

15 mins

30 mins

45 mins

Nutrition Information:

Calories

417 kcal

Carbohydrates

16.8 g

Cholesterol

83 mg

Fat

29 g

Fiber

4 g

Protein

22.4 g

Sodium

219 mg

* Percent Daily Values are based on a 2,000 calorie diet.

LEBANESE BEAN SALAD

Ingredients:

- one (15 ounce) can fava beans, drained and rinsed

- one (15 ounce) can chickpeas, drained and rinsed

- one (15.5 ounce) can white beans, drained and rinsed

- 1/4 cup chopped flat leaf parsley, or more (your preferred amount)

- 3 tbsps olive oil

- 2 cloves garlic, minced

- one lemon, juiced

- kosher salt and ground black pepper (your preferred amount)

Directions:

- To make this recipe let's start with a large dish for mixing (possibly a bowl) and place into our container the following items: juiced lemon, fava beans, garlic, chickpeas, olive oil, white beans, and some parsley.

- Combine with the mixture some black pepper and some salt.

- Put the container in the fridge for about two hrs to let everything marinate and cool off.

- Plate, enjoy.

Serving Size: 5

Preparation

Cooking

Total Time

10 mins

2 hrs 10 mins

2 hrs 20 mins

Nutrition Information:

Calories

312 kcal

Carbohydrates

44.7 g

Cholesterol

0 mg

Fat

9.3 g

Fiber

10 g

Protein

13.2 g

Sodium

418 mg

* Percent Daily Values are based on a 2,000 calorie diet.

LEBANESE RICE PILAF

Ingredients:

- 3 cups parboiled long-grain white rice

- 1/2 cup butter, divided

- 1/4 cup olive oil, divided

- 1/2 cup orzo pasta

- 4 cups water

- one tbsp salt

- one tbsp slivered almonds, or (your preferred amount)

- one tbsp tahini

Directions:

- First we need to get a nice sized container for our rice.

- Fill the container with water and place the rice into it.

- Let everything relax for about 10 mins. Now remove the rice from the water and run cool water over the rice until you notice the water running clear.

- Grab a frying pan or skillet and heat the pan with a medium level of heat.

- Add 2 tbsps of olive oil with one fourth cup of butter to the pan and mix into the oils some orzo.

- Fry your orzo down until you notice it becoming a nice brownish color. This will take about five mins.

- Now that the orzo is brown let's grab our rice and increase the level of heat slightly (should be high at this point).

- For 5 mins we want to mix into the oil orzo mixture all the rice and continue cooking until we notice that the rice kernels are translucent.

- Grab some water and cover the rice with it.

- Combine with the water and rice some salt and get everything to a boiling point.

- Grab a lid and cover the rice. Make sure you turn the heat down to its lowest level and let the rice cook until it becomes fluffy. Make sure to not open the pot while the rice is cooking (we need the pressure to build up inside the pot).

- Continue cooking your rice for about 20 mins.

- Now grab another frying pan or skillet and get some olive oil hot. Heating level should be medium.

- Add some almonds to the oil mix and fry them until they are nice and toasted. You will eventually notice a nice fragrance from the cooked almonds.

- Overall the almond frying process should take about 5 mins.

- Finally we want to add some butter and tahini to the almonds and evenly cover each almond with the mixture.

- Combine the almond mixture with the rice and plate the contents.

- Enjoy.

Serving Size: 6 cups

Preparation

Cooking

Total Time

10 mins

35 mins

55 mins

Nutrition Information:

Calories

203 kcal

Carbohydrates

18 g

Cholesterol

20 mg

Fat

13.4 g

Fiber

0.8 g

Protein

2.8 g

Sodium

641 mg

* Percent Daily Values are based on a 2,000 calorie diet.

CHAPTER 7: TURKISH STYLE COOKING

TURKISH FISH STEW

Ingredients

- 3 cups water

- 1 1/2 cups dry couscous

- 2 tbsps olive oil

- 1 small white onion, chopped

- 1 green bell pepper, chopped

- 2 cloves garlic, minced

- 1 cup marinated artichoke hearts, liquid reserved

- 2 tsps capers, liquid reserved

- 12 small green olives

- 1 (14.5 ounce) can chopped stewed tomatoes, drained

- 2 tbsps white wine(optional)

- 1 tbsp lemon juice

- 1 cup water

- 2 tsps sumac powder

- 1 1/2 tsps crushed red pepper flakes

- 1 tsp dried basil

- 1 tsp cumin

- 1 tsp minced fresh ginger root

- ground black pepper to taste

- 1 pound tilapia fillets, cut into chunks

Directions

- Add couscous into boiling water before turning the heat off and letting it stand as it is for about 5 minutes.

- Cook onion and green pepper in hot olive oil for about five minutes before adding garlic and cooking it for another two minutes.

- Stir in artichoke hearts, capers and some olives before adding tomatoes, water, wine, red pepper, ginger, pepper, cumin, sumac powder, basil and lemon juice before bringing this all to boil.

- Stir in fish chunks before turning the heat down and cooking all this for another ten minutes.

- Serve this over couscous in a platter.

Serving: 4

Timing Information:

Preparation

Cooking

Total Time

15 mins

30 mins

45 mins

Nutritional Information:

Calories

456 kcal

Carbohydrates

53.4 g

Cholesterol

42 mg

Fat

12.4 g

Fiber

6.3 g

Protein

32.7 g

Sodium

755 mg

* Percent Daily Values are based on a 2,000 calorie diet.

HAYDARI

(A TURKISH YOGURT DIP)

Ingredients

- 1 (16 ounce) container plain yogurt

- 5 cloves garlic

- 1 pinch salt

- 1 bunch fresh dill, chopped

- 1 bunch fresh parsley, chopped

- 1 (4 ounce) package cream cheese, softened (optional)

- 2 mint leaves, for garnish

Directions

- Place a colander having cheesecloth over a medium sized bowl and put yoghurt on the cheesecloth before covering the colander with plastic wrap and letting it stand as it is for 8 hours.

- Add mashed salt and garlic in a bowl containing drained yoghurt before adding cream cheese, dill and parsley into it.

- Place it on serving dish and garnish with mint leaves before serving.

Serving: 8

Timing Information:

Preparation

Cooking

Total Time

15 mins

8 hr 15 mins

Nutritional Information:

Calories

92 kcal

Carbohydrates

5.7 g

Cholesterol

19 mg

Fat

5.9 g

Fiber

0.4 g

Protein

4.5 g

Sodium

88 mg

* Percent Daily Values are based on a 2,000 calorie diet.

TAVA I

(A TURKISH STEW)

Ingredients

- 2 tbsps olive oil, divided

- 1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes

- 1/2 (12 ounce) jar roasted red bell peppers, drained

- 1 (14.5 ounce) can diced tomatoes with juice

- 1 (6 ounce) jar mushrooms, drained

- 1 onion, diced

- 1 tbsp minced garlic

- salt and pepper to taste

- 1 (16 ounce) package shredded mozzarella cheese

Directions

- Preheat your oven to 350 degrees F and put some oil on the casserole dish.

- Cook chicken in hot oil for a few minutes.

- Blend roasted red peppers in a blender before mixing these peppers, cooked chicken, garlic, mushrooms, tomatoes and onion in the prepared casserole dish.

- Add salt, pepper, olive oil and on top of all this, put mozzarella cheese.

- Bake in the preheated oven for about 30 minutes or until the cheese is melted.

- Serve.

Serving: 6

Timing Information:

Preparation

Cooking

Total Time

15 mins

40 mins

55 mins

Nutritional Information:

Calories

397 kcal

Carbohydrates

9.4 g

Cholesterol

113 mg

Fat

19.5 g

Fiber

1.8 g

Protein

43.7 g

Sodium

854 mg

* Percent Daily Values are based on a 2,000 calorie diet.

DONDURMA

(TURKISH ICE CREAM)

Ingredients

- 1 1/2 cups water

- 2 cups white sugar

- 1 1/2 cups heavy cream

- 1 1/2 cups milk

- 6 egg yolks

- 3 tbsps instant coffee granules

- 2 tbsps finely ground coffee (optional)

Directions

- Bring a mixture of water and sugar to boil until you see that the sugar has completely before adding this, cream and milk into a double boiler.

- When completely mixed; add egg yolks and instant coffee.

- Set the boiler over a pan containing hot water before cooking it for another ten minutes.

- Pour this into a bowl using mesh strainer and add coffee grounds before refrigerating it for one full hour.

- Pour this mixture into an ice cream maker and freeze it according to the directions of manufacturer.

Serving: 8

Timing Information:

Preparation

Cooking

Total Time

10 mins

20 mins

7 hr 30 mins

Nutritional Information:

Calories

413 kcal

Carbohydrates

54.4 g

Cholesterol

218 mg

Fat

20.7 g

Fiber

0 g

Protein

4.6 g

Sodium

44 mg

* Percent Daily Values are based on a 2,000 calorie diet.

BREAKFAST EGGS IN TURKEY

Ingredients

- 3 cloves garlic, peeled and minced

- 1 1/2 cups plain yogurt

- 1 pinch salt

- 1 quart water

- 1 tbsp vinegar

- 1 tsp salt

- 6 eggs

- 2 tbsps butter

- 1 tsp paprika

Directions

- Mix garlic, salt and yoghurt in a small bowl.

- Bring the mixture of water, salt and vinegar to boil over high heat before turning the heat down and adding eggs into the pan.

- When the eggs are set; Transfer them to a serving platter.

- Put yoghurt over these eggs and on top of all this, add mixture of melted butter and some paprika.

- Serve.

Serving: 2

Timing Information:

Preparation

Cooking

Total Time

15 mins

5 mins

20 mins

Nutritional Information:

Calories

442 kcal

Carbohydrates

16.2 g

Cholesterol

600 mg

Fat

29.4 g

Fiber

0.5 g

Protein

29.1 g

Sodium

1599 mg

* Percent Daily Values are based on a 2,000 calorie diet.

A TURKISH SOUP OF RED LENTILS

Ingredients

- 1/4 cup butter

- 2 onions, finely chopped

- 1 tsp paprika

- 1 cup red lentils

- 1/2 cup fine bulgur

- 2 tbsps tomato paste

- 8 cups vegetable stock

- 1/8 tsp cayenne pepper

- 1 tbsp dried mint leaves

- 4 slices lemon

- 1/2 tsp chopped fresh mint

Directions

- Cook onion in hot butter for about 15 minutes before adding paprika, bulgur and lentil into it.

- Bring the mixture to boil after adding cayenne pepper, tomato sauce and vegetable stock into the pan, and cook all this for one full hour.

- Stir in some mint leaves before turning the heat off and pouring the soup in reasonable bowls.

- Garnish with some lemon slices and fresh mint before serving.

Serving: 6

Timing Information:

Preparation

Cooking

Total Time

10 mins

1 hr 15 mins

1 hr 25 mins

Nutritional Information:

Calories

442 kcal

Carbohydrates

64.2 g

Cholesterol

31 mg

Fat

14 g

Fiber

15.1 g

Protein

18.7 g

Sodium

1080 mg

* Percent Daily Values are based on a 2,000 calorie diet.

CLASSICAL TURKISH GREENS

Ingredients

- 2 cups beet greens

- 7 dried Turkish figs, stemmed and quartered

- 1/2 cup Riesling wine

- 2 cups fresh spinach

- 1 clove garlic, minced

- 2 tsps butter

- salt to taste

- 1/2 ounce grated Parmesan cheese (optional)

Directions

- Cook beet greens, Riesling wine and figs over medium in a pan for about seven minutes before adding butter, spinach and garlic.

- Turn the heat down to low and cook for another three minutes before adding some salt.

- Put some parmesan cheese on top of all these vegetables before serving.

Serving: 2

Timing Information:

Preparation

Cooking

Total Time

10 mins

10 mins

20 mins

Nutritional Information:

Calories

328 kcal

Carbohydrates

49.4 g

Cholesterol

17 mg

Fat

7 g

Fiber

10.2 g

Protein

6.7 g

Sodium

260 mg

* Percent Daily Values are based on a 2,000 calorie diet.

MANTI

(TURKISH RAVIOLI)

Ingredients

- 1 tsp salt

- 1 tsp dried mint

- 1 (9 ounce) package beef ravioli

- 1/4 cup butter

- 1 tsp sweet paprika

- 1 tbsp minced garlic

- 1 (8 ounce) container plain whole milk yogurt

Directions

- Cook salt, ravioli and mint in boiling water for five minutes before draining it.

- Melt butter over a pan and add paprika before setting it aside to cool down.

- Put yoghurt and garlic mixture over ravioli before adding that melted on top of all this.

- Serve.

Serving: 4

Timing Information:

Preparation

Cooking

Total Time

10 mins

10 mins

20 mins

Nutritional Information:

Calories

293 kcal

Carbohydrates

26.7 g

Cholesterol

60 mg

Fat

17.1 g

Fiber

2.5 g

Protein

9.4 g

Sodium

1098 mg

* Percent Daily Values are based on a 2,000 calorie diet.

CHAPTER 8: ALGERIAN & TUNISIAN STYLE COOKING

SPICY EGGPLANT

Ingredients

- 2 eggplants

- 2 garlic cloves, crushed

- 1 tsp sweet paprika

- 1 1/2 tsps cumin, ground

- 1/2 tsp sugar

- 1 tbsp lemon juice

Directions

- Cut the eggplant into 1/2-inch slices and place in a colander.

- Sprinkle with salt and keep aside for about 20 minutes to drain.

- Rinse well and gently squeeze, then pat dry.

- In a large frying pan, heat about 1/4-inch of the oil on medium heat and fry the eggplant slices in batches till golden brown from both sides.

- Transfer the eggplant slices onto a paper towel lined plate to drain and then chop them finely.

- In a bowl, add the chopped eggplant slices with garlic, sugar, cumin and paprika.

- With a paper towel, wipe the frying pan and place it on medium heat.

- Add the eggplant mixture and cook, stirring continuously for about 2 minutes.

- Serve with a drizzling of lemon juice.

Amount per serving: 6

Timing Information:

Preparation

10 mins

Total Time

30 mins

Nutritional Information:

Calories

43.0

Fat

0.4g

Cholesterol

0.0mg

Sodium

4.3mg

Carbohydrates

10.0g

Protein

1.7g

* Percent Daily Values are based on a 2,000 calorie diet.

GARBANZO BEANS & VEGGIE SOUP

Ingredients

- 1 onion

- 2 garlic cloves

- 2 tbsps cilantro

- 2 tbsps olive oil

- 2 carrots, cut into large pieces

- 1 large potato, cut into large pieces

- 1 1/2 C. butternut squash, cut into large pieces

- 2 tbsps tomato paste

- 1 C. garbanzo beans

- 2 tbsps bulgher wheat

- 8 C. water

- 1 tsp salt

- pepper, to taste

- 1 tsp paprika

- 1 pinch cayenne (optional)

Directions

- In a skillet, heat the oil and sauté onion and garlic till tender.

- Stir in the vegetables, cilantro and spices and then pour in water.

- Simmer, covered on medium heat for about 15 minutes.

- Transfer the vegetables into a large bowl and with a hand blender, mash them.

- In the same pan, add the mashed vegetables with beans, bulgur wheat and tomato paste and simmer for about 10-15 minutes more.

Amount per serving: 1

Timing Information:

Preparation

20 mins

Total Time

55 mins

Nutritional Information:

Calories

138.6

Fat

3.9g

Cholesterol

0.0mg

Sodium

434.6mg

Carbohydrates

23.7g

Protein

3.5g

* Percent Daily Values are based on a 2,000 calorie diet.

ALMOND BREAD WITH ORANGE BLOSSOM SYRUP

Ingredients

- 1 C. egg

- 1 C. sugar

- 1 C. butter

- 1 C. of freshly ground almonds

- 1 C. stale bread

- 1 1/2 tsps baking powder

- 1 lemon, zest of, large

- 1/2 tsp vanilla essence

For the Syrup

- 2 C. granulated sugar

- 4 C. water

- 1 1/2 tbsps orange blossom water (mazhar)

Directions

- Set your oven to 375 degrees F before doing anything else.

- For Syrup, in a pan, mix together the water and sugar and boil for about 10-15 minutes.

- Stir in the mazhar in the last couple of minutes.

- Remove from heat and let it cool slightly.

- In a bowl, crack the eggs and beat till fluffy.

- Add butter and sugar and beat till well combined and then fold in remaining ingredients.

- Transfer the mixture into a round metal tin and with the back of a spatula, smooth the surface.

- Cook in the oven for about 40 minutes or till a toothpick inserted in the center comes out clean.

- Remove from the oven and pour the sugar syrup over bread.

- Cut the bread into desired slices and serve.

Amount per serving: 15

Timing Information:

Preparation

20 mins

Total Time

1 hr 15 mins

Nutritional Information:

Calories

348.8

Fat

18.8g

Cholesterol

101.0mg

Sodium

194.5mg

Carbohydrates

43.2g

Protein

4.3g

* Percent Daily Values are based on a 2,000 calorie diet.

SPICY LAMB SAUSAGE

Ingredients

- 2 lbs boneless lamb, cut into 2 inch pieces

- 4 oz. lamb fat attached to the lamb kidney

- 2 heads garlic, about 12 cloves, peeled

- 1 tsp salt ( to taste)

- 1 tsp black pepper

- 1 tbsp ground cumin

- 1 tbsp ground coriander

- 1 tbsp sumac

- 1 tbsp red hot chili powder

- 2 tbsps sweet paprika

- 1 C. cold water

- 1 small lamb intestine casing

Directions

- In a grinder, add the lamb, fat from lamb kidneys, and garlic and grind well.

- Add the remaining ingredients except casing and grind till well combined.

- Make mini patties from the mixture and fry each patty in a little oil.

- Tightly, tie the one side of the casing.

- In the casing add the lamb mixture and twist after every 4-inches to divide into individual sausages.

- Fry these sausages in vegetable oil till golden brown.

Amount per serving: 1

Timing Information:

Preparation

35 mins

Total Time

35 mins

Nutritional Information:

Calories

306.9

Fat

22.5g

Cholesterol

78.1mg

Sodium

306.6mg

Carbohydrates

5.8g

Protein

19.9g

* Percent Daily Values are based on a 2,000 calorie diet.

SEMOLINA PANCAKES

Ingredients

- 2 C. fine semolina

- 1 C. plain flour

- 1 C. whole wheat flour

- 3 eggs

- 2 tsps baking powder

- 1 tbsp instant yeast

- 2 tsps sugar

- 1 pinch salt

- 1 C. warm water

- 2 C. milk

- 1 tbsp vegetable oil (optional)

Directions

- In a large bowl, mix together the flours, semolina, eggs, yeast, sugar, baking powder and salt.

- Slowly, add the milk and water and mix till a thick but runny mixture forms.

- In a frying pan, heat a little oil and add the desired amount of the mixture and tilt the pan to coat the bottom.

- Cook on both sides till desired doneness.

Amount per serving: 6

Timing Information:

Preparation

10 mins

Total Time

40 mins

Nutritional Information:

Calories

444.7

Fat

6.8g

Cholesterol

104.3mg

Sodium

225.8mg

Carbohydrates

77.3g

Protein

18.4g

* Percent Daily Values are based on a 2,000 calorie diet.

SPICED FLATBREAD

Ingredients

- 3 C. finely ground whole wheat flour

- 1 tsp salt

- 1/2 C. olive oil, divided

- 1 1/2 C. water

- 1 tsp ground cumin

- 1 tsp sweet paprika

- 1 tsp turmeric

Directions

- For dough in a large bowl, mix together 2 tbsps of the oil, flour and salt.

- Slowly, add the required amount of the water and mix till a soft dough forms.

- Place the dough onto a floured surface and knead for about 15 minutes. (Dust with a little flour while kneading)

- Make a ball from the dough and brush with 2 tbsps of oil.

- Place the dough ball in a bowl and with a plastic wrap, cover the bowl.

- Keep aside in the warm place for about 1 hour.

- In a small bowl, mix together the remaining 1/4 C. of oil and spices.

- For the flatbread divide the dough into 12 equal sized balls and flatten the each ball into a disk.

- Place the disks, one at a time onto a lightly floured surface and with a rolling pin, roll the each disk thinly into a 9-inch round.

- With your fingertips, spread about 1 tsp of spiced oil over each flat bread and tightly roll up into a long cylinder and then coil into a tight spiral.

- Place one flatbread onto a large parchment paper and cover with plastic wrap.

- Place the remaining flatbreads in the same way.

- Arrange a parchment paper onto a smooth surface and roll each spiral into 6-inches round.

- Heat a large cast-iron skillet on medium heat and cook each flatbread for about 3-4 minutes, turning once.

Amount per serving: 1

Timing Information:

Preparation

50 mins

Total Time

54 mins

Nutritional Information:

Calories

183.4

Fat

9.8g

Cholesterol

0.0mg

Sodium

195.9mg

Carbohydrates

21.8g

Protein

4.0g

* Percent Daily Values are based on a 2,000 calorie diet.

CAULIFLOWER IN SPICY SAUCE

Ingredients

- 8 oz. tomatoes, chopped

- 2 large garlic cloves, finely chopped

- 4 tbsps olive oil

- 1 tsp paprika

- 1 tsp salt

- 1 tsp black pepper

- 1 tsp harissa

- 1 cauliflower, medium sized, trimmed, cut into florets

Directions

- In a pan of salted water, cook the cauliflower for about 7-8 minutes.

- Drain the cauliflower well, reserving some cooking liquid.

- Meanwhile in another pan, heat the oil and sauté the garlic for about 1 minute.

- Stir in the remaining ingredients and reduce the heat to low.

- Simmer the sauce for about 10 minutes and stir in the cauliflower.

- Simmer, stirring occasionally for about 5 minutes. (Use reserved water if sauce is to thick)

- Serve this dish over boiled rice with a garnishing of parsley.

Amount per serving: 4

Timing Information:

Preparation

5 mins

Total Time

25 mins

Nutritional Information:

Calories

171.1

Fat

13.8g

Cholesterol

0.0mg

Sodium

628.3mg

Carbohydrates

11.0g

Protein

3.6g

* Percent Daily Values are based on a 2,000 calorie diet.

CHAPTER 9: PERSIAN STYLE COOKING

ASH-E-JOW

(BARLEY SOUP)

Ingredients:

- 2 quarts chicken stock

- 2 tbsps vegetable oil

- one medium onion, diced

- one cup uncooked pearl barley

- one tsp turmeric

- one lime, juiced

- 1/4 cup tomato paste

- salt, according to your preference

- ground black pepper, according to your preference

- one cup diced carrots

- 1/2 cup sour cream

- 1/2 cup chopped fresh parsley

- 8 lime wedges

Directions:

- Get a pot that can be covered. Heat chicken stock until simmering.

- Get another pot, heat veggie oil. Fry onions until translucent.

- Combine pearl barley and stir for 1 min.

- Combine the following ingredients: pepper, heated chicken stock, salt, turmeric, tomato paste, and juiced lime.

- Heat until boiling. Turn heat to low. Simmer for 1 hr.

- Combine carrots, cook for thirty mins.

- Get a bowl and add some sour cream to it.

- Take 1/2 a cup of soup, and combine it with the sour cream.

- Combine both pots into one. Add fresh parsley.

- Serve with lime.

NOTE: If you notice that your soup gets too hard or thick, then to fix this, you only have to mix in some extra water.

Serving Size: 8 servings

Preparation

Cooking

Total Time

10 mins

2 hrs

2 hrs 10 mins

Nutritional Information:

Calories

193 kcal

Carbohydrates

28.3 g

Cholesterol

9 mg

Fat

.2 g

Fiber

4.3 g

Protein

5.5 g

Sodium

178 mg

* Percent Daily Values are based on a 2,000 calorie diet.

KHORESH FESENJAN

(CHICKEN POMEGRANATE STEW)

Ingredients:

- 2 tbsps olive oil

- one 1/2 lbs chicken legs, cut up

- one white onion, thinly sliced

- 1/2 lb walnuts, toasted and finely ground in a food processor

- one tsp salt

- 4 cups pomegranate juice

- 1/2 tsp cardamom (optional)

- 2 tbsps sugar (optional)

Directions:

- Get a skillet heat olive oil.

- For 20 mins fry onions, and chicken.

- Add: cardamom, walnut puree, pomegranate juice, and salt.

- Heat until boiling. Set heat to low and cover skillet. Let everything simmer for 1.5 hrs.

- Add some sugar.

- Simmer for 30 more mins.

- Serve and enjoy.

NOTE: If the contents become too thick then make sure you add some additional warm water.

Serving Size: 6 servings

Preparation

Cooking

Total Time

15 mins

2 hrs 30 mins

2 hrs 45 mins

Nutritional Information:

Calories

785 kcal

Carbohydrates

95.4 g

Cholesterol

64 mg

Fat

39 g

Fiber

2.9 g

Protein

24.4 g

Sodium

445 mg

* Percent Daily Values are based on a 2,000 calorie diet.

MAAST-O KHIAR

(CUCUMBER YOGURT)

Ingredients:

- one (32 oz) container plain yogurt

- 3 cucumbers, peels removed and diced

- one clove garlic, minced

- one shallot, finely chopped

- 5 tbsps dried dill weed

- one tsp salt

- one tsp pepper

Directions:

- Get a bowl, mix the following: shallot, yogurt, garlic, and cucumbers.

- Add: pepper, dill, and salt.

- Refrigerate for one hour.

- Plate and enjoy.

Serving Size: 16 servings

Preparation

Cooking

Total Time

15 mins

1 hr

1 hr 15 mins

Nutritional Information:

Calories

46 kcal

Carbohydrates

6.3 g

Cholesterol

3 mg

Fat

0.9 g

Fiber

0.7 g

Protein

3.8 g

Sodium

188 mg

* Percent Daily Values are based on a 2,000 calorie diet.

KEBABS PERSIAN STYLE

Ingredients:

- one (8 oz) container plain low-fat  yogurt

- one onion, chopped

- 1/2 tsp dried mint

- 2 lbs beef top sirloin, cut into large cubes

Directions:

- Get a bowl, combine the following: mint, yogurt, and onion.

- Add beef cubes.

- Cover and refrigerate for 6 hrs.

- Heat a grill or grilling plate.

- Place beef pieces on skewers and grill them for 15 mins.

- Plate and enjoy.

NOTE: If using a grilling plate increase the cooking time of the beef slightly.

Serving Size: 6 servings

Preparation

Cooking

Total Time

15 mins

15 mins

6 hrs 30 mins

Nutritional Information:

Calories

263 kcal

Carbohydrates

4.4 g

Cholesterol

83 mg

Fat

14.4 g

Fiber

0.3 g

Protein

27.1 g

Sodium

84 mg

* Percent Daily Values are based on a 2,000 calorie diet.

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Table of Contents

About the Author.

Introduction

Table of Contents

Any Issues? Contact Me

Legal Notes

Common Abbreviations

Chapter 1: Moroccan Style Cooking

Moroccan Tagine

Moroccan Chicken

Moroccan Inspired Yam Stew

Moroccan Chickpea Stew

Moroccan Potato Bean Soup

Quick Moroccan Couscous

Chapter 2: Indian Style Cooking

Chicken Tikka Masala

Makhani

(Indian Butter Chicken I)

Korma Vegetarian Edition

Indian Style Curry Chicken

Indian Curried Red Lentils

Makhani

(Indian Butter Chicken II)

Indian Style Curry Chickpeas

Chapter 3: Greek Style Cooking

Greek Style Baklava I

Greek Moussaka I

Soup of Carrots and Lentils

Feta, Chicken, and Rosemary

(Greek Style Kebabs)

Classical Greek White Sauce

(Tzatziki)

Dolmas

(Stuffed Grape Leaves)

Greek Style Shrimp

Chapter 4: Cultural Side Dishes

Tangy Fruit Chutney

Plum-Ginger Chutney

Pineapple & Cranberry Chutney

Spiced Apple Chutney

Hot Coconut & Chickpea Chutney

Spicy Date & Tamarind Chutney

Sweet & Sour Chutney

Chapter 5: Classical Tagines

Potatoes and Tomatoes Tagine

Classical Moroccan Honey Tagine

Puff Pastry Tagine from Tunisia

Bread for Tagines

Classical Moroccan Tagine II

Honey and Beef Tagine

Kofta Beef Kebab Tagine

Spicy Lentil, Chickpea, and Zucchini Tagine

(Vegetarian Approved)

Chapter 6: Lebanese Style Cooking

Fattoosh

Donair

Labneh

(Lebanese Cream Cheese)

Lebanese Rubbed Salad

Kibbee Lebanese Style

Lebanese Bean Salad

Lebanese Rice Pilaf

Chapter 7: Turkish Style Cooking

Turkish Fish Stew

Haydari

(A Turkish Yogurt Dip)

Tava I

(A Turkish Stew)

Dondurma

(Turkish Ice Cream)

Breakfast Eggs in Turkey

A Turkish Soup of Red Lentils

Classical Turkish Greens

Manti

(Turkish Ravioli)

Chapter 8: Algerian & Tunisian Style Cooking

Spicy Eggplant

Garbanzo Beans & Veggie Soup

Almond Bread with Orange Blossom Syrup

Spicy Lamb Sausage

Semolina Pancakes

Spiced Flatbread

Cauliflower in Spicy Sauce

Chapter 9: Persian Style Cooking

Ash-e-jow

(Barley Soup)

Khoresh Fesenjan

(Chicken Pomegranate Stew)

Maast-o Khiar

(Cucumber Yogurt)

Kebabs Persian Style