Type what you have

Ingredients

• ✓ clove
• apple
• cinnamon
• nutmeg

Instructions

1. 1 Layer apples in a slow cooker; sprinkle cinnamon, cloves, and nutmeg evenly over top. Cover the slow cooker.
2. 2 Cook on High until apples are soft, 4 to 5 hours. Vigorously whisk apples for a chunkier-style applesauce. Purée with an immersion blender for a smoother applesauce.

By Cookingfor9

Ingredients

• ✓ clove
• cinnamon
• nutmeg
• applesauce
• glue

Instructions

1. 1 Gather all ingredients.
2. 2 Stir cinnamon, cloves, and nutmeg together in a medium bowl; mix in applesauce and glue.
3. 3 Work mixture with your hands for 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce.
4. 4 Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon.
5. 5 Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days. When dry, decorate with gingham and/ or ribbon.

By Susan

Ingredients

• ✓ clove
• beet
• white sugar
• pickling salt
• white vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes.
3. 3 Meanwhile, inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beets are ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Drain beets, reserving 2 cups of beet water. When beets are cool enough to handle, peel and discard skins. Fill each sterilized jar with beets. Evenly divide cloves among the jars.
5. 5 Combine sugar, 2 cups of beet water, vinegar, and pickling salt in a large saucepan; bring to a rapid boil.
6. 6 Pour the hot brine over the beets in the jars, and seal the lids.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
8. 8 Enjoy!

By SHARON HOWARD

Ingredients

• ✓ clove
• beet
• white vinegar
• white sugar
• pickling salt

Instructions

1. 1 Place beets in a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, 20 to 25 minutes, depending on size.
2. 2 Meanwhile, inspect six 16-ounce jars for cracks and rings for rust, discarding any defective ones. Bring a second pot of water to a boil. Immerse jars in simmering water until beets are ready. Wash new, unused lids in warm soapy water.
3. 3 Drain cooked beets, reserving 1 cup beet water. Let cool until able to handle, 10 to 15 minutes. Peel and slice.
4. 4 Pack beets into the hot, sterilized jars, filling to within 1/2 inch of the top.
5. 5 Strain reserved beet water through a fine-mesh strainer into a saucepan. Add vinegar, sugar, pickling salt, and cloves. Bring to a rapid boil over high heat. Pour hot brine over beets in jars, leaving 1/4-inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. If any cans fail to seal, refrigerate for immediate use.

By Bren

Ingredients

• ✓ clove
• apple
• water
• cinnamon
• white sugar

Instructions

1. 1 Combine apples, water, cinnamon, and cloves in a 2-quart saucepan over medium heat. Bring to a boil, then reduce heat to medium-low and simmer until apples are tender, about 10 minutes. Stir in sugar and continue simmering for 5 minutes more.
2. 2 Allow the applesauce to cool, then transfer to an airtight container. Store in the refrigerator for up to three days.

By JACKSWIFE

Ingredients

• ✓ clove
• brown sugar
• cornstarch
• pineapple juice
• white vinegar
• salt
• butter
• raisin

Instructions

1. 1 Combine brown sugar and cornstarch in a medium saucepan; stir in pineapple juice, vinegar, and salt until combined. Bring to a boil, whisking constantly, until sugar dissolves, about 10 minutes.
2. 2 Remove from heat. Whisk butter and cloves into pineapple juice mixture; stir in raisins. Serve hot or refrigerate overnight.

By AUNT MAMIE

Ingredients

• ✓ clove
• butter
• banana squash
• water
• apricot preserves
• orange juice
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add squash and water; cover and cook until squash is tender, about 5 minutes, stirring occasionally and adding more water as needed to prevent squash from sticking to the skillet. Reduce heat to low.
2. 2 Stir apricot preserves, orange juice, salt, cloves, and black pepper into squash; cook and stir, uncovered, until squash is evenly glazed.

By Tonya Daniels Piwniczka

Ingredients

• ✓ clove
• watermelon rind
• water
• pickling salt
• white sugar
• white vinegar
• water
• cinnamon
• allspice

Instructions

1. 1 Place watermelon rinds in a glass bowl with enough water to cover; stir in pickling salt. Cover the bowl with plastic wrap; refrigerate 8 hours to overnight.
2. 2 Rinse watermelon rinds 2 to 3 times, removing excess salt from brine. Taste; rinse until reaches desired saltiness level. Drain.
3. 3 Transfer watermelon rinds to a large saucepan with enough cold water to cover; bring to a boil and cook until tender, about 15 minutes.
4. 4 Inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until watermelon rinds ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Combine sugar, vinegar, 2 cups water, cloves, cinnamon, and allspice in a large pot; bring to a boil. Reduce heat; simmer for 10 minutes. Pour vinegar mixture into a bowl through a fine-mesh sieve; discard solids.
6. 6 Drain watermelon rinds; pack into hot, sterilized jars. Ladle vinegar mixture into each jar, filling to within ½ inch of top. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Cool to room temperature, 30 to 45 minutes. Store in the refrigerator.

By Shantelle

Ingredients

• ✓ clove
• basmati rice
• vegetable oil
• cinnamon stick
• green cardamom
• cumin seed
• onion
• water
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
3. 3 In the last 10 minutes of soaking, heat oil in a large pot or saucepan over medium heat. Add cinnamon stick, cardamom pods, and cloves, then stir in cumin seed.
4. 4 Cook and stir until fragrant and toasted, about a minute. Add sliced onion and stir.
5. 5 Sauté until the onion is tender and a rich golden brown color, about 10 minutes.
6. 6 Drain water from rice, and stir into the pot. Cook and stir rice until lightly toasted, about 3 minutes.
7. 7 Add water and salt, and bring to a boil. Cover and reduce heat to low. Simmer until all the water has been absorbed, about 15 minutes.
8. 8 Let stand for 5 minutes, then fluff with a fork before serving.

By DHANO923

Ingredients

• ✓ clove
• red cabbage
• green apple
• white sugar
• butter
• apple cider vinegar
• water
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place cabbage, apples, sugar, and butter into a large pot. Pour in vinegar and water, then add salt, pepper, and cloves. Bring to a boil over medium-high heat.
3. 3 Reduce heat to low, cover, and simmer until the cabbage is tender, 1 ½ to 2 hours.
4. 4 Enjoy!

By Sara Nolan Jennings

Ingredients

• ✓ clove
• water
• white sugar
• cranberry
• apple
• cider vinegar
• raisin
• cinnamon
• ginger
• allspice

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water and sugar to a boil in a medium saucepan over medium heat.
3. 3 Add cranberries, apples, cider vinegar, raisins, cinnamon, ginger, allspice, and cloves. Return to a boil, then reduce heat and simmer gently, stirring often, for 10 minutes.
4. 4 Pour mixture into a mixing bowl.
5. 5 Place plastic wrap directly on the surface of the fruit. Let cool to room temperature before serving.

By The Allrecipes Community

Ingredients

• ✓ clove
• long-grain rice
• saffron
• water
• butter
• cinnamon stick
• cardamom seed
• onion
• vegetable broth
• salt

Instructions

1. 1 Cover rice with cold water and set aside to soak for 30 minutes.
2. 2 Meanwhile, soak saffron threads in 2 tablespoons hot water in a small bowl.
3. 3 Melt butter in a large saucepan over medium heat; add cinnamon sticks, cardamom, and cloves. Fry in hot butter for 2 minutes, stirring occasionally. Add onion and sauté, stirring occasionally, until golden brown. Drain rice and add to onion mixture. Reduce heat to low and cook for 5 minutes, stirring constantly.
4. 4 Pour in boiling broth; stir in salt and saffron mixture. Cover and cook until rice is tender and liquid is absorbed, about 40 minutes.

By Kimber

Ingredients

• ✓ clove
• sweet potato
• sugar
• egg
• heavy cream
• white sugar
• butter
• vanilla extract
• salt
• cinnamon
• nutmeg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart soufflé dish. Sprinkle the dish with 1 tablespoon white sugar, shaking the dish to evenly coat the bottom and sides.
3. 3 Place sweet potatoes into the bowl of a food processor. Add eggs, cream, 3/4 cup sugar, butter, vanilla, salt, cinnamon, cloves, and nutmeg. Process until mixture is smooth. Pour into prepared soufflé dish.
4. 4 Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
5. 5 Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

By Tina Hayes

Ingredients

• ✓ clove
• cranberry
• white sugar
• water
• celery
• granny smith apple
• orange zest
• orange juice
• raisin
• pecan
• ginger
• salt

Instructions

1. 1 Combine cranberries, sugar, and water in a large saucepan; bring to a boil. Reduce heat to medium; cook until cranberries have popped, 8 to 10 minutes. Stir in celery, apple, orange zest, orange juice, raisins, pecans, ginger, cloves, and salt; cook, stirring frequently, until celery is tender and sauce is reduced, about 35 minutes. Remove from the heat, cover the saucepan, and let chutney stand to thicken, about 15 minutes. Serve warm.

By Danita Leonard

Ingredients

• ✓ clove
• rhubarb
• sweet onion
• almond-fruit flavored soda
• apple cider vinegar
• brown sugar
• molasses
• worcestershire sauce
• liquid smoke
• cinnamon
• allspice
• salt
• black pepper
• chipotle pepper
• garlic powder

Instructions

1. 1 Combine rhubarb, sweet onion, soda, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, then reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
2. 2 Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel; pulse a few times, then puree until smooth. Puree in batches if necessary.

By Mike M

Ingredients

• ✓ clove
• cooking spray
• pumpkin
• broccoli
• beet
• onion
• sweet potato
• red potato
• olive oil
• balsamic vinegar
• honey
• garlic
• black pepper
• allspice
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
2. 2 Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
3. 3 Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
4. 4 Bake in preheated oven until all vegetables are tender, about 35 minutes.

By KSchirm13

Ingredients

• ✓ clove
• water
• gelatin
• dill pickle relish
• pepperoncini pepper
• pimento
• white vinegar
• garlic powder
• pickling spice
• bay leaf
• sage
• black peppercorn
• black pepper
• salt
• onion
• pig's foot
• pig ear
• beef tongue

Instructions

1. 1 Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
2. 2 Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
3. 3 Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
4. 4 Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
5. 5 Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
6. 6 When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.

By Jeanie Bean

Ingredients

• ✓ clove
• nutmeg
• ground ginger
• allspice
• fenugreek seed
• black pepper
• cinnamon

Instructions

1. 1 Combine nutmeg, ginger, allspice, fenugreek, pepper, cloves, and cinnamon in an airtight container with a lid. Close and shake to mix spices together. Store in a cool, dark place.

By BigDaddy

Ingredients

• ✓ clove
• black pepper
• cumin
• paprika
• coriander
• nutmeg
• cinnamon
• cardamom

Instructions

1. 1 Stir black pepper, cumin, paprika, coriander, cloves, nutmeg, cinnamon, and cardamom together until evenly blended. Store in an airtight container.

By orayeena

Ingredients

• ✓ clove
• paprika
• black pepper
• cumin
• coriander
• cinnamon
• cardamom
• star anise
• nutmeg

Instructions

1. 1 Combine paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a bowl and mix well. Store in an airtight container for up to 6 months.

By Ayda

Ingredients

• ✓ clove
• chicken breast
• greek yogurt
• garlic
• lemon juice
• cinnamon
• oregano
• salt
• nutmeg

Instructions

1. 1 Combine chicken, Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a resealable plastic container or bag. Shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
2. 2 Discard excess marinade and cook the chicken as desired when ready to make sandwiches or wraps.

By Rebekah Rose Hills

Ingredients

• ✓ clove
• garlic powder
• black pepper
• allspice
• nutmeg
• cinnamon
• cardamom
• chili powder
• oregano
• salt

Instructions

1. 1 Mix garlic powder, black pepper, allspice, nutmeg, cinnamon, cardamom, chili powder, oregano, salt, and cloves together in a bowl.

By JTCosmo

Ingredients

• ✓ clove
• walnut
• pistachio
• cinnamon
• butter
• phyllo dough
• sugar
• water
• honey
• vanilla extract
• orange flower water

Instructions

1. 1 Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
2. 2 Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
3. 3 Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
4. 4 Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
5. 5 Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Cut baklava into about 12 diamond-shaped pieces approximately the same size.
8. 8 Bake in preheated oven until browned and crisp, about an hour.
9. 9 Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
10. 10 After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.

By John Mitzewich

Ingredients

• ✓ clove
• yogurt
• salt
• red pepper flakes
• ginger garlic paste
• black cumin
• turmeric
• round steak
• vegetable oil
• onion
• lemon juice
• cilantro
• green chili

Instructions

1. 1 Combine yogurt, salt, red pepper flakes, ginger garlic paste, cumin, cloves, and turmeric in a medium bowl. Mix in beef until evenly coated. Set aside for 15 minutes.
2. 2 Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon onion and set aside for garnish. Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary.
3. 3 Pour in lemon juice and simmer for 10 minutes.
4. 4 Garnish with cilantro, green chiles, and reserved fried onion.

By SRECIPE

Ingredients

• ✓ clove
• paprika
• black pepper
• cumin
• coriander
• cinnamon
• cardamom
• star anise
• nutmeg
• chicken tender
• salt
• olive oil
• red onion

Instructions

1. 1 Combine sweet paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a small bowl and stir to combine.
2. 2 Place chicken tenders on a plate and sprinkle one side with 2 teaspoons of the spice blend. Season with sea salt to taste. Turn tenders and sprinkle the other side with an additional 2 teaspoons of the spice blend; add salt to taste. Store remaining spice blend in an airtight container and reserve for another use.
3. 3 Heat a skillet over medium heat. Pour in olive oil once skillet is hot and heat until it shimmers. Carefully place chicken tenders into skillet one at a time, making sure they don't touch each other. Cook for 4 1/2 minutes, turn, and cook until chicken is no longer pink in the center and the juices run clear, about 4 1/2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and drain on a paper towel-lined plate.
4. 4 Add onion to the same skillet and cook until soft and translucent, about 4 minutes. Remove onion slices and drain on paper towel-lined plate. Serve onions with chicken.

By Bibi

Ingredients

• ✓ clove
• bulgur
• chickpea
• white bean
• raisin
• water
• sugar
• apricot
• orange peel
• sesame seed
• walnut
• pistachio nut
• currant
• cinnamon

Instructions

1. 1 To make the pudding: Place bulgur, garbanzo beans, white beans, and raisins in 4 separate bowls and add water to cover. Let stand overnight.
2. 2 The next day, combine garbanzo beans and white beans in a saucepan with water to cover. Bring to a boil; reduce heat to low and simmer, covered, until beans are tender, 1 to 1 ½ hours. Drain and set aside.
3. 3 Drain bulgur and transfer to a large saucepan. Add 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears.
4. 4 When bulgur has thickened, stir in sugar and bring mixture to a boil. Add cooked beans to bulgur mixture. Stir in drained raisins, apricots, orange peel, and cloves. Reduce heat and simmer until pudding thickens and fruit is tender, about 15 minutes.
5. 5 Pour pudding into individual serving bowls. Garnish with sesame seeds, walnuts, pistachios, currants, and cinnamon. Allow pudding to cool, then serve.

By Asli Ocak

Ingredients

• ✓ clove
• yogurt
• water
• lemon juice
• white vinegar
• olive oil
• onion
• garlic
• salt
• black pepper
• cumin
• nutmeg
• mace
• cayenne pepper
• lamb shoulder

Instructions

1. 1 Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
2. 2 Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.

By jwagner

Ingredients

• ✓ clove
• water
• orange flower water
• rose water
• cooking spray
• allspice
• cardamom
• nutmeg
• mahleb
• cinnamon
• yeast
• black sesame seed
• all-purpose flour
• semolina flour
• water
• white sugar
• butter

Instructions

1. 1 Melt butter in a small saucepan over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly.
2. 2 Measure flours into a large bowl. Add melted butter mixture, sesame seeds, yeast, cinnamon, mahleb, nutmeg, cloves, cardamom, and allspice; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in the bowl to rest for 1 hour.
3. 3 Grease 3 baking sheets with cooking spray or line with parchment paper.
4. 4 Pour rose water and orange flower water into a small bowl. Pour warm water into a second small bowl.
5. 5 Transfer dough to a floured board or work surface. Pull off about 1 cup dough. Dip your fingers in warm water and knead dough for a few minutes; dip dough in flower water and knead again until dough is soft and pliable.
6. 6 Use the palm of your hand to roll dough into a rope 12 inches long and 1 inch in diameter. Cut rope in half and make a wreath-shaped cookie with each piece, pinching the ends together. Place on the prepared baking sheets. Repeat with remaining dough. Cover cookies with a clean towel and place in the refrigerator, 8 hours to overnight.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator and let come to room temperature while the oven preheats.
8. 8 Bake cookies in the preheated oven until golden brown, about 15 minutes.

By Arlette Therese Abdallah

Ingredients

• ✓ clove
• black pepper
• fennel seed
• sesame seed
• coriander
• cumin
• allspice
• nutmeg
• ginger
• cardamom
• paprika
• lemon juice
• salt
• mint
• black pepper
• garlic
• olive oil
• red potato
• carrot
• lemon
• chicken

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
3. 3 For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
4. 4 Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
5. 5 Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.

By MONKEYCAT

Ingredients

• ✓ clove
• ghee
• mint
• salt
• garlic
• water
• tomato paste
• salt
• green chile pepper
• tomato
• zucchini
• eggplant
• potato
• onion
• cardamom
• nutmeg
• cinnamon
• allspice
• lamb
• ghee

Instructions

1. 1 Heat the ghee in a large pot over medium-high heat and stir in the lamb meat. Cook and stir until evenly browned. Season with allspice, cinnamon, cloves, nutmeg, and cardamom and mix well.
2. 2 Place a layer of onion on top of the lamb in the pot, but do not stir. Top with layers of potato, eggplant, zucchini, and tomatoes.
3. 3 Repeat the layers of vegetables until you have used them up, ending with tomatoes on top. Place the chile pepper in the center of the tomatoes. Season with salt. Dilute the tomato paste in the water, and pour it over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.
4. 4 With a mortar and pestle, crush together the garlic, a pinch of salt, and the dried mint. Mix with 2 tablespoons of liquid from the pot, and drop by spoonfuls over the vegetables in the pot, but do not stir. Simmer for 5 minutes more.
5. 5 Transfer the stew to a wide bowl or serving dish by gently tipping the pot and letting it slide out into the serving dish, while maintaining its layers. Sprinkle with ghee, if desired.

By ALMALOU