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Chef John's Baba Ganoush
Appetizer Middle Eastern

Chef John's Baba Ganoush

4.9

Prep
15 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
  2. 2 Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
  3. 3 When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
  4. 4 Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
  5. 5 Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.

By John Mitzewich

Jiddo's Fatayer Sabanegh (Spinach Triangles)
Appetizer Middle Eastern

Jiddo's Fatayer Sabanegh (Spinach Triangles)

3.8

Prep
90 min
Cook
15 min
Total
105 min

Instructions

  1. 1 In a small bowl, stir together yeast, sugar and hot water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest.
  2. 2 Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint, and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavors.
  3. 3 Place a pizza stone in the oven and preheat to 450 degrees F (230 degrees C). Meanwhile, cut the dough into golf-ball size pieces and roll into 5-inch diameter disks about 1/4-inch thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the center to release steam while baking.
  4. 4 Bake 10 to15 minutes, or until golden brown. Remove and cool on racks.

By MissChefBaker

Espetinho de Queijo Coalho Com Abacaxi (Brazilian Grilled Cheese with Pineapple)
Appetizer Latin American

Espetinho de Queijo Coalho Com Abacaxi (Brazilian Grilled Cheese with Pineapple)

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Cook queijo coalho cheese and pineapple on the preheated grill until browned, 5 to 10 minutes. Transfer to a plate; cool until easily handled.
  3. 3 Cut grilled queijo coalho cheese and pineapple into cubes with a sharp knife; transfer to a bowl. Add brown sugar and toss until coated.
  4. 4 Stick 1 cube of queijo coalho cheese, 1 mint leaf, and 1 cube of pineapple onto a toothpick; repeat until all ingredients are skewered.

By GraçaRibeiro

Prosciutto Wrapped Melon Balls
Appetizer Italian

Prosciutto Wrapped Melon Balls

4.2

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

By RachelSchwartz

Sweet Orange and Cranberry Baked Brie
Appetizer American

Sweet Orange and Cranberry Baked Brie

4.5

Prep
5 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Meanwhile, put cranberries in a small bowl and pour boiling water over them to cover. Let stand 15 minutes until plump; drain.
  3. 3 At the same time, slice off top rind of wheel of Brie. Put Brie in a pie plate.
  4. 4 Bake in the preheated oven until Brie is warmed through, about 15 minutes. Top with orange marmalade, cranberries, walnuts, and mint (if using).

By Caitlyn Diimig, RD

Thai Lettuce Cups with Red Curry Potatoes
Appetizer

Thai Lettuce Cups with Red Curry Potatoes

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 450 degrees F. Stir oil and curry paste to blend in large bowl. Add potatoes and toss to coat. Spread potatoes out on heavy large rimmed baking sheet. Roast potatoes until golden and tender, about 15 minutes.
  2. 2 Meanwhile: Stir lime juice, sugar and fish sauce to blend in small bowl for sauce.
  3. 3 Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Spoon potatoes into cups. Serve, passing sauce separately.

By Potato Goodness

Grilled Honey-Nectarine Ricotta Toast
Appetizer American

Grilled Honey-Nectarine Ricotta Toast

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil grate.
  2. 2 Drizzle 1 teaspoon olive oil onto a small plate. Place nectarine wedges on the plate and cover all sides with oil. Brush both sides of bread with 2 tablespoons olive oil.
  3. 3 Place nectarines onto the hot grate and grill 1 to 2 minutes per side; remove to a plate; cool slightly. Cut each wedge in 1/2 lengthwise to create 16 pieces.
  4. 4 Place bread slices onto the hot grate and cook until grill marks appear and bread is toasted, about 1 minute per side; remove to a plate.
  5. 5 Spread ricotta cheese onto each slice of toast. Arrange 8 nectarine slices onto each toast and top with almonds; drizzle with honey and sprinkle fresh mint on top. Cut each toast in half and serve.

By France Cevallos

Crispy Baked Moroccan Chicken Wings with Yogurt Dip
Appetizer

Crispy Baked Moroccan Chicken Wings with Yogurt Dip

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with nonstick aluminum foil.
  2. 2 Place chicken wings into a large bowl, drizzle with oil, and toss until thoroughly coated.
  3. 3 Stir paprika, cumin, salt, cinnamon, ginger, cayenne pepper, turmeric, and black pepper together in a small bowl. Sprinkle spice mixture over wings and toss to coat.
  4. 4 Arrange wings in a single layer on the prepared baking sheet, spacing them apart so they aren't touching.
  5. 5 Bake in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  6. 6 Meanwhile, make the yogurt dip: Stir yogurt, lemon juice, honey, mint, cilantro, salt, and pepper together in a small bowl. Taste dip and season with additional salt and pepper as desired.
  7. 7 Remove wings from the oven and transfer to a serving platter. Serve with yogurt dip.

By Reynolds KitchensR

Bruschetta with Peas and Mint
Appetizer Italian

Bruschetta with Peas and Mint

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Melt butter in a skillet and cook shallots and peas until soft, but not browned, about 5 minutes. Season with salt and pepper. Transfer to the bowl of a food processor and pulse until coarsely pureed. Mix in mint.
  2. 2 Cut ciabatta slices in half and drizzle with olive oil. Cut garlic in half and rub onto each slice.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ciabatta slices on a baking sheet and toast in the oven until lightly browned, about 3 minutes.
  4. 4 Remove from oven and spread with pea mixture. Serve immediately.

By alex

Mango-Tomatillo Guacamole
Appetizer Mexican

Mango-Tomatillo Guacamole

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mash avocados in a bowl with a fork until slightly chunky. Fold tomatillos, mango, onion, serrano chile pepper, cilantro, and mint through the avocado; add lemon juice and gently mix. Season the guacamole with salt.
  2. 2 Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't discolor and refrigerate until chilled, at least 1 hour.

By Polly

Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce
Appetizer

Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce

4.8

Prep
25 min
Cook
13 min
Total
38 min

Instructions

  1. 1 Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce.
  2. 2 Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
  3. 3 Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
  4. 4 Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side.
  5. 5 Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.

By Tanya Demeris

Tzatziki Guacamole
Appetizer American

Tzatziki Guacamole

4.5

Prep
40 min
Cook
Total
100 min

Instructions

  1. 1 Combine avocados, garlic, and lemon juice in a bowl; mash into a paste using a fork or spoon. Mix in yogurt and sour cream. Stir in cucumber, mint, dill, cilantro, red pepper flakes. Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.

By MandaSquared

Thai Basil Rolls with Hoisin-Peanut Sauce
Appetizer Thai

Thai Basil Rolls with Hoisin-Peanut Sauce

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half.
  2. 2 Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Allow to cool, and slice into thin strips.
  3. 3 Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking.
  4. 4 Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick.
  5. 5 Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.

By ALONGENECKER

Roasted Figs and Nuts with Port Reduction
Appetizer American

Roasted Figs and Nuts with Port Reduction

Prep
40 min
Cook
40 min
Total
80 min

Instructions

  1. 1 In saucepan heated to medium, combine port, sugar, cracked pepper and mint, and simmer until consistency of syrup, about 30 minutes. Remove from heat and let cool.
  2. 2 Preheat oven to 415 degrees F. Cut figs in half, from top to bottom. Line a baking sheet with a large sheet of Reynolds Wrap® Aluminum Foil. Fold up the sheet in the center to create a barrier, splitting the sheet into two sides. On one half, place figs cut side up, and top each with about 1/2 teaspoon of goat cheese.
  3. 3 Toss the nuts in a bowl with butter, salt, pepper and chili powder. Spread in single layer on the other side of the foil-lined pan. Roast 10 minutes. Keep an eye on the nuts so they don't burn.
  4. 4 To serve, chop the nuts and sprinkle bits on the figs. Drizzle figs and nuts with port reduction.

By Reynolds KitchensR

Cinco de Mayo Salsa Cruda
Appetizer Mexican

Cinco de Mayo Salsa Cruda

4.5

Prep
20 min
Cook
Total
35 min

Instructions

  1. 1 Place tomatoes in a strainer; drain for 15 minutes.
  2. 2 Combine tomatoes, onion, jalapeño, garlic, and serrano in a large bowl; pour lime juice over top. Stir in cilantro, mint, 1 teaspoon salt, oregano, cayenne pepper, and sugar.
  3. 3 Refrigerate for 1 hour. Season with salt before serving.

By John Mitzewich

Greek Tomato Feta Fritters (Domatokeftethes)
Appetizer Greek

Greek Tomato Feta Fritters (Domatokeftethes)

4.8

Prep
15 min
Cook
5 min
Total
65 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine. Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
  3. 3 Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached. Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
  4. 4 Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
  5. 5 Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side.
  6. 6 Flip once more and fry for an additional 30 seconds, if desired.
  7. 7 Serve warm or at room temperature.

By John Mitzewich

Vietnamese Fresh Spring Rolls
Appetizer Southeast Asian

Vietnamese Fresh Spring Rolls

4.7

Prep
45 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes; drain and set aside to cool.
  3. 3 Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.
  4. 4 Lay wrapper flat; place 2 shrimp halves, some cooled noodles, lettuce, mint, cilantro, and basil in a line across middle of wrapper, leaving about 2 inches uncovered on each side.
  5. 5 Fold opposing uncovered sides of wrapper inward, then tightly roll 1 of the opposing edges of the wrapper around the filling. Repeat with remaining ingredients.
  6. 6 Combine water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl; set aside.
  7. 7 Combine hoisin sauce and peanuts in a separate small bowl; set aside.
  8. 8 Serve spring rolls with both sauces for dipping.

By Paula

Spring Herb Hummus Vegetable Garden
Appetizer American

Spring Herb Hummus Vegetable Garden

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Blend chickpeas, tahini, water, lemon zest, lemon juice, basil, parsley, chives, mint, garlic, and salt in a blender until smooth. Spread hummus in a 2-inch deep baking dish.
  2. 2 Arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.

By Ashley Baron Rodriguez

Lamb and Rice Stuffed Grape Leaves
Appetizer Greek

Lamb and Rice Stuffed Grape Leaves

4.8

Prep
45 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use.
  2. 2 Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.
  3. 3 Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks.
  4. 4 Drizzle 1 tablespoon olive oil into pot; line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides, then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion, but close enough to hold their shapes when cooking. If necessary, stack another layer on top of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil.
  5. 5 Invert a small plate and then a larger plate over the dolmas to weigh them down while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer, uncovered, over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes), reduce heat to low, cover the pot, and cook 35 minutes. Remove plates and check for doneness. Dolmas should look a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the weights: cover the pot and simmer until rice is tender, 10 to 15 minutes longer.
  6. 6 Serve warm or chilled. Garnish with curls of lemon zest, if desired.

By John Mitzewich

Indian Chaat-Inspired Potato Chip Salad
Appetizer Indian

Indian Chaat-Inspired Potato Chip Salad

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
  3. 3 Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate.
  4. 4 Squeeze lime juice from halves over top and enjoy!

By John Mitzewich

Sekanjabin (Iranian Mint Vinegar Syrup)
Drink Middle Eastern

Sekanjabin (Iranian Mint Vinegar Syrup)

5.0

Prep
10 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
  2. 2 Submerge mint in hot syrup and cool to room temperature.
  3. 3 Remove and discard mint. Chill syrup in the refrigerator.

By Desert Damsel

Turkish Red Lentil 'Bride' Soup
Middle Eastern

Turkish Red Lentil 'Bride' Soup

4.6

Prep
10 min
Cook
75 min
Total
85 min

Instructions

  1. 1 Melt butter in a large saucepan over low heat. Cook onions in hot butter until golden brown, about 15 minutes.
  2. 2 Stir paprika, lentils, and bulgur into onions to coat with butter.
  3. 3 Add tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
  4. 4 Crumble dried mint leaves into soup; stir and remove from heat.
  5. 5 Ladle into bowls and garnish with lemon slices and fresh mint to serve.

By Genevia Jensen

Manti (Turkish 'Ravioli' with Yogurt Sauce)
Dinner Middle Eastern

Manti (Turkish 'Ravioli' with Yogurt Sauce)

3.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add salt, mint, and ravioli. Cook for 3 to 5 minutes until ravioli float to the top, then drain and keep warm.
  2. 2 Meanwhile, melt butter in a small saucepan over low heat. Stir in paprika, and keep warm as ravioli are cooking. Stir garlic into yogurt.
  3. 3 To serve, place drained ravioli onto a serving platter or individual plates. Spoon yogurt on top of ravioli, then ladle paprika butter over top.

By DS

Strawberry, Ginger, and Mint Sekanjabin
Drink Middle Eastern

Strawberry, Ginger, and Mint Sekanjabin

4.9

Prep
25 min
Cook
30 min
Total
535 min

Instructions

  1. 1 Bring sugar and water to a boil in a large pot over high heat; boil until sugar has dissolved. Stir in strawberries, mint, ginger, lemon peels, and lemon juice; return to a boil. Reduce heat to medium; simmer for 20 minutes. Off heat, stir in vinegar. Set syrup aside at room temperature for 8 hours to overnight.
  2. 2 Strain mixture through a fine-mesh sieve; discard or reserve solids. Store syrup at room temperature in a sterile container.
  3. 3 Stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.

By The Magpie